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Pumpkin Muffins

Pumpkin Muffins

Soft, fluffy, and perfectly spiced, these pumpkin muffins are ideal for breakfast, snacks, or a cozy autumn dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ginger
  • ½ tsp salt
Wet Ingredients
  • 1 cup pumpkin purée Use canned or fresh pumpkin purée.
  • ½ cup vegetable oil (or melted butter)
  • 2 large eggs
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, whisk pumpkin purée, oil, eggs, both sugars, and vanilla until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
  5. Spoon the batter into muffin cups, filling each about ¾ full.
Baking
  1. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
  2. Let muffins cool on a wire rack before serving.

Notes

Store in an airtight container for up to 3-4 days. These muffins can be frozen for up to 2 months. For extra variety, add chocolate chips, nuts, or raisins.