Pumpkin muffins are a classic fall favorite, bringing together the warm spices of cinnamon, nutmeg, and cloves with the rich, moist texture of pumpkin. These muffins are easy to make, perfectly spiced, and ideal for breakfast, an afternoon snack, or as a delicious treat for fall gatherings. Enjoy them warm out of the oven or store them for a cozy, comforting snack throughout the week!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup walnuts or chocolate chips (optional, for added texture)
Equipment
- Muffin tin
- Muffin liners (optional)
- Mixing bowls
- Whisk
- Spoon or ice cream scoop
- Oven
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray. - Mix dry ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. - Prepare wet ingredients:
In another bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined. - Combine wet and dry ingredients:
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins. - Add optional mix-ins:
If you’re adding walnuts or chocolate chips, fold them into the batter at this stage. - Fill the muffin tin:
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 of the way full. - Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. - Cool and serve:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store in an airtight container.
Tips
- Make it healthier: Substitute some of the sugar with honey or maple syrup, or use whole wheat flour for added fiber.
- Add-ins: Get creative with your mix-ins! Try adding raisins, chopped dried cranberries, or even a swirl of cream cheese for an extra indulgent touch.
- Storage: These muffins store well for up to 3-4 days at room temperature or can be frozen for longer storage.
- For extra flavor: Add a bit of orange zest or a splash of maple syrup to the batter for a unique twist.
Pumpkin muffins are the perfect way to celebrate the flavors of fall. With their soft, moist texture and delicious spice blend, they make a great addition to any fall brunch or a cozy snack to enjoy with a warm cup of tea or coffee. Enjoy the seasonal goodness all year round with this simple, easy-to-make recipe!
Pumpkin Muffins Recipe
These fluffy and moist pumpkin muffins are a perfect fall treat! With warm spices and a slight sweetness, they’re great for breakfast, snacks, or dessert.
Equipment
- Muffin tin
- Muffin liners (optional)
- Mixing bowls
- Whisk
- Spoon or ice cream scoop
- Oven
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp salt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup walnuts or chocolate chips optional, for added texture
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
- Prepare wet ingredients:
- In another bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients:
- Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Add optional mix-ins:
- If you're adding walnuts or chocolate chips, fold them into the batter at this stage.
- Fill the muffin tin:
- Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and serve:
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or store in an airtight container.
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