Description
These moist and fluffy Pumpkin Muffins are a perfect fall treat, bursting with warm spices and rich pumpkin flavor. Easy to prepare and bake, they offer a delightful balance of sweetness and spice that makes them ideal for breakfast, snack time, or dessert. With classic autumn spices like cinnamon, nutmeg, and cloves, these muffins capture the essence of the season in every bite.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with liners or lightly grease it with nonstick spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined, ensuring the spices are well distributed.
- Combine wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract until you get a smooth, well-integrated mixture with no lumps.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined; be careful not to overmix, as this helps keep the muffins tender and light.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin pan, filling each muffin cup about three-quarters full to allow room for rising during baking.
- Bake the muffins: Place the muffin pan in the oven and bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to ensure soft and tender muffins.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can add chopped nuts or chocolate chips if desired for extra texture and flavor.
- If you prefer, substitute milk with a non-dairy alternative to make the recipe dairy-free.