There’s something magical about the aroma of pumpkin spices wafting through the kitchen as the weather turns crisp and the leaves begin to fall. Pumpkin muffins are one of those timeless treats that feel like a warm hug on a chilly day. Whether you’re cozying up with a cup of tea, prepping for a festive autumn gathering, or simply satisfying your love for pumpkin-anything, these muffins are the perfect treat.
In my home, pumpkin muffins mark the unofficial beginning of the cozy season. Growing up, my family always baked something pumpkin-flavored as soon as the first sweater-worthy day arrived. Now, the tradition continues, and these muffins have become a staple for breakfast, afternoon snacks, or even dessert. With their moist, tender crumb and that quintessential medley of spices, they’re simply irresistible.
Let’s dive into this recipe and create a batch of pumpkin muffins that are sure to brighten any autumn day.
Why You’ll Love This Recipe:
- Perfectly Moist and Tender: These muffins strike the perfect balance between fluffy and moist, thanks to the pumpkin puree.
- Bursting with Fall Flavors: A blend of cinnamon, nutmeg, and cloves ensures every bite delivers a warm, spicy kick.
- Quick and Easy: With simple pantry staples, you can whip these up in under an hour.
- Versatile: Enjoy them plain, with a dusting of powdered sugar, or add mix-ins like chocolate chips or nuts to customize them to your taste.
- Freezer-Friendly: Bake ahead and enjoy these delicious muffins anytime you crave the taste of fall!
Ingredients You’ll Need
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 1 teaspoon pure vanilla extract
How to Make Pumpkin Muffins
Step-by-Step Instructions
Step 1: Prep Your Kitchen
Before starting, preheat your oven to 425°F (218°C) and line a 12-count muffin pan with liners. This ensures the muffins bake evenly and are easy to remove once done.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step evenly distributes the spices, ensuring every bite of the muffin is flavorful.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and well combined. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract. The mixture will look velvety and smell heavenly—this is the essence of autumn in a bowl!
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Be careful not to overmix—this can make the muffins dense instead of light and fluffy. Stop as soon as you don’t see streaks of flour.
Step 5: Fill the Muffin Liners
Using a scoop or spoon, divide the batter evenly among the 12 muffin liners. Fill each about three-quarters full. If you’re adding mix-ins like chocolate chips or nuts, now is the time to gently fold them into the batter.
Step 6: Bake
Bake the muffins at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for 15–17 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Or, if you can’t resist, enjoy one while it’s still warm—trust me, they’re divine straight from the oven!
Helpful Tips
- Measure Pumpkin Carefully: Use pure pumpkin puree and avoid pumpkin pie filling, which has added sugars and spices.
- Don’t Overmix: Stir the batter just until the dry ingredients are incorporated to keep the muffins tender.
- Room-Temperature Ingredients: Using eggs and milk at room temperature ensures a smoother batter.
- Add Mix-Ins: For extra flavor, stir in 1/2 cup of chocolate chips, chopped pecans, or dried cranberries.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20–22 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months. To thaw, let them sit at room temperature or warm them in the microwave for 20–30 seconds.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Healthier Option: Swap half the oil with unsweetened applesauce for a lighter version.
Nutritional Information (Per Muffin):
- Calories: 190
- Carbohydrates: 28g
- Protein: 2g
- Fat: 8g
- Fiber: 1g
- Sugar: 17g
Frequently Asked Questions
Can I make these muffins vegan?
Yes! Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non-dairy milk like almond or oat milk.
Why did my muffins sink in the middle?
This typically happens if the batter was overmixed or the muffins were underbaked. Ensure you follow the recipe instructions carefully and test with a toothpick for doneness.
Can I double the recipe?
Absolutely! This recipe doubles beautifully, making it perfect for larger gatherings or meal prep.
Related Recipes
If you loved these pumpkin muffins, here are more fall-inspired treats you’ll adore:
Conclusion
There’s something about homemade pumpkin muffins that makes even the simplest day feel special. The smell of spices, the warmth of the oven, and the first bite into that moist, flavorful muffin—it’s pure happiness. Whether you’re baking for loved ones or treating yourself, these muffins are guaranteed to bring a smile to your face.
So, grab your mixing bowl, pop on your coziest sweater, and get ready to bake a batch of these fall-inspired muffins. Your kitchen is about to smell amazing, and your taste buds will thank you! Happy baking!
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Irresistibly Moist Pumpkin Muffins
Description
There’s something magical about the aroma of pumpkin spices wafting through the kitchen as the weather turns crisp and the leaves begin to fall. Pumpkin muffins are one of those timeless treats that feel like a warm hug on a chilly day. Whether you’re cozying up with a cup of tea, prepping for a festive autumn gathering, or simply satisfying your love for pumpkin-anything, these muffins are the perfect treat.
In my home, pumpkin muffins mark the unofficial beginning of the cozy season. Growing up, my family always baked something pumpkin-flavored as soon as the first sweater-worthy day arrived. Now, the tradition continues, and these muffins have become a staple for breakfast, afternoon snacks, or even dessert. With their moist, tender crumb and that quintessential medley of spices, they’re simply irresistible.
Let’s dive into this recipe and create a batch of pumpkin muffins that are sure to brighten any autumn day.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 1/2 cups (340g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk
- 1 teaspoon pure vanilla extract
Instructions
Step 1: Prep Your Kitchen
Before starting, preheat your oven to 425°F (218°C) and line a 12-count muffin pan with liners. This ensures the muffins bake evenly and are easy to remove once done.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step evenly distributes the spices, ensuring every bite of the muffin is flavorful.
Step 3: Combine the Wet Ingredients
In a larger bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and well combined. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract. The mixture will look velvety and smell heavenly—this is the essence of autumn in a bowl!
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon. Be careful not to overmix—this can make the muffins dense instead of light and fluffy. Stop as soon as you don’t see streaks of flour.
Step 5: Fill the Muffin Liners
Using a scoop or spoon, divide the batter evenly among the 12 muffin liners. Fill each about three-quarters full. If you’re adding mix-ins like chocolate chips or nuts, now is the time to gently fold them into the batter.
Step 6: Bake
Bake the muffins at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven door. Continue baking for 15–17 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Or, if you can’t resist, enjoy one while it’s still warm—trust me, they’re divine straight from the oven!
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months. To thaw, let them sit at room temperature or warm them in the microwave for 20–30 seconds.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Healthier Option: Swap half the oil with unsweetened applesauce for a lighter version.
