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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.
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Ingredients Equipment Method

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

Method
 

  1. Preheat the oven:
  2. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.
  3. Mix dry ingredients:
  4. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined.
  5. Prepare wet ingredients:
  6. In another bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth and well combined.
  7. Combine wet and dry ingredients:
  8. 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.
  9. Add optional mix-ins:
  10. If you're adding walnuts or chocolate chips, fold them into the batter at this stage.
  11. Fill the muffin tin:
  12. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 of the way full.
  13. Bake:
  14. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
  15. Cool and serve:
  16. 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.