Description
These classic pumpkin muffins are moist, tender, and packed with warm spices like cinnamon, nutmeg, and cloves. Perfect for fall or anytime you crave a comforting baked treat, this recipe yields 12 delicious muffins that are easy to make and great for breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and prepare a 12-count muffin pan with liners or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until all the spices and leavening agents are evenly distributed.
- Mix Wet Ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep your muffins tender and light.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake the muffins for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure the muffins stay tender.
- Using canned pumpkin puree keeps the texture moist and consistent.
- You can add nuts or chocolate chips for added texture and flavor if desired.
- Muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
- For a dairy-free version, substitute milk with almond or oat milk.
