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Pumpkin Orange Muffins

These citrus-hued muffins packed with orange juice and pumpkin are absolutely heavenly!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Author The Foodess

Ingredients

  • 3 cups all-purpose flour
  • 1¼ cup granulated sugar
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt or ¼ tsp table salt
  • 1½ cups freshly squeezed orange juice
  • 1 cup pure pumpkin puree
  • ½ cup melted butter
  • ¼ cup vegetable oil
  • 1½ teaspoon re vanilla extract
  • 2 large eggs lightly beaten
  • ½ orange thinly sliced and quartered, optional

Instructions

  • Preheat oven to 190ºC. Prepare 18 of the cups in two standard muffin tins by greasing or lining with paper muffin liners.
  • In a large bowl, thoroughly whisk together flour, sugar, baking soda, baking powder, and salt.
  • In a separate bowl, whisk together the orange juice, pumpkin, butter, oil, vanilla, and eggs.
  • Add this to the flour mixture, then fold the ingredients together with a rubber spatula, working gently and stopping when the batter is just combined.
  • Lightly spoon the batter into prepared muffin cups. Top each with a quarter slice of orange, if desired.
  • Bake for 18-22 minutes, rotating pans once halfway through. Muffins are done when tops are golden and spring back when lightly pressed in the centers (or a toothpick tester comes out with just a few moist crumbs). Transfer to wire racks to cool.