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Pumpkin Muffins

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Moist, fluffy, and warmly spiced pumpkin muffins perfect for fall, breakfast, or a snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix.
  5. Divide batter evenly among muffin cups, filling about 3/4 full.
  6. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra flavor, add 1/2 cup chocolate chips or chopped walnuts.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Can be frozen for up to 2 months.

Nutrition

Keywords: pumpkin muffins, fall baking, easy muffins, pumpkin spice, snack, breakfast

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