Description
These pumpkin muffins are a moist, flavorful, and warmly spiced treat, perfect for autumn mornings or any time of year when you’re craving the cozy flavors of pumpkin and cinnamon. Made with real pumpkin puree and a blend of comforting spices like cinnamon, nutmeg, and cloves, these muffins capture the essence of fall. They’re versatile enough to enjoy as a quick breakfast, a snack, or even a light dessert. Whether you prefer them plain, topped with butter or cream cheese, or enhanced with add-ins like chocolate chips or nuts, these muffins are sure to become a seasonal favorite.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
Notes
- Pumpkin Purée: Canned pumpkin puree works best for consistent texture and moisture, but you can also use homemade puree. If using homemade, strain excess liquid for a thick consistency.
- Spice Blend: Adjust the spices to your taste. Cinnamon is essential, but feel free to increase or decrease the amount of nutmeg, ginger, or cloves based on preference.
- Texture Tips: For light, fluffy muffins, avoid overmixing the batter. Stir just until the wet and dry ingredients are combined.
- Moisture: If your batter feels too dry, add a tablespoon or two of milk or oil. This is especially helpful if using whole wheat flour or fresh pumpkin puree, which can vary in moisture content.
- Optional Add-ins: Personalize the muffins with your favorite mix-ins, such as chocolate chips, raisins, or chopped nuts. For a richer twist, swirl in cream cheese or top with a streusel crumb topping.
- Storage: Muffins can be stored in an airtight container at room temperature for up to 3 days. They freeze well too; just wrap each muffin individually and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
- Serving Suggestions: Serve the muffins warm with butter or a spread of cream cheese for an extra indulgent touch. They pair wonderfully with coffee, chai, or spiced teas.