Description
These Pumpkin Muffins are a cozy fall favorite that’s perfect for breakfast or a sweet snack. Featuring warm spices like cinnamon, nutmeg, cloves, and ginger combined with rich pumpkin purée, these moist muffins offer a delightful autumn flavor. With simple ingredients and straightforward baking instructions, this recipe yields tender, flavorful muffins that everyone will enjoy throughout the season.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and eggs until the mixture is smooth and well blended.
- Add Pumpkin and Flavoring: Stir in the pumpkin purée, milk, and vanilla extract to the wet mixture, blending until smooth and homogenous.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing to ensure tender muffins.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before removing them and transferring to a wire rack to cool completely.
Notes
- For added texture and flavor, fold in 1/2 cup chopped walnuts or chocolate chips before filling the muffin cups.
- These pumpkin muffins freeze well. Store them in a freezer-safe bag for up to 2 months and thaw before serving.
