Description
Soft, fluffy, and packed with warm autumn spices, these homemade pumpkin muffins are a cozy seasonal treat you can whip up in under 30 minutes.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- 2 large eggs
- 1 cup (240ml) pumpkin puree
- ½ cup (120ml) vegetable oil or melted coconut oil
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) milk (dairy or non-dairy)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together eggs, pumpkin puree, brown sugar, granulated sugar, oil, milk, and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Try adding chocolate chips, chopped nuts, or a streusel topping for variation. Muffins are freezer-friendly for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American