Description
These moist pumpkin muffins are perfectly soft, warmly spiced, and full of comforting fall flavor — ideal for breakfast, brunch, or cozy weekends.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup vegetable oil (or half oil, half melted butter)
- 2 large eggs
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips, nuts, or dried cranberries
Instructions
- Preheat oven to 425°F (218°C) and line a 12-cup muffin pan with liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all spices.
- In another bowl, whisk pumpkin purée, oil, eggs, sugars, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold gently until no streaks of flour remain.
- If using add-ins like chocolate chips or nuts, fold them in lightly.
- Let batter rest for 5–10 minutes to hydrate flour.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C) and bake 15 more minutes until a toothpick comes out with moist crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container lined with paper towels for up to 3 days at room temperature or 5 days in the fridge. Freeze up to 3 months and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American