Description

These tender, flavorful pumpkin muffins are the perfect treat for fall. Made with warm spices like cinnamon, ginger, and cloves, they bring out the best of the season. The rich pumpkin puree keeps the muffins moist, while the combination of vegetable oil and milk gives them a light, airy texture. These muffins are ideal for breakfast, a cozy snack, or even a quick dessert. With their aromatic spices and subtle sweetness, they are a crowd-pleaser and easy to whip up in less than 35 minutes.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 large eggs
1 cup canned pumpkin puree
½ cup vegetable oil
¼ cup milk
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
In a separate bowl, beat the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ⅔ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Pumpkin Puree: Make sure to use pure canned pumpkin, not pumpkin pie filling, which is pre-sweetened and spiced.
Oil Substitute: You can substitute vegetable oil with melted coconut oil or applesauce for a healthier option.
Spice Variations: Feel free to adjust the spice mix to your preference. You can add nutmeg or allspice for extra warmth.
Add-ins: For an extra treat, fold in chocolate chips, chopped nuts (like pecans or walnuts), or dried cranberries before baking.
Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Topping Idea: Top with a sprinkle of cinnamon sugar or streusel before baking for added texture and flavor.