Pumpkin muffins are my favorite go-to treat during the fall season. They’re moist, fluffy, and bursting with warm spices that make you feel cozy with every bite. This is the best recipe for beginners and experts alike, delivering bakery-style muffins that are easy to whip up at home. I promise you’ll love the comforting aroma filling your kitchen!
I published this recipe with my personal love for fall baking in mind. It’s a classic recipe that feels like a warm hug on chilly days. Whether you’re making these for breakfast, a snack, or dessert, these pumpkin muffins will bring joy to your table.
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Pumpkin Muffins Recipe
These pumpkin muffins are light, fluffy, and packed with fall spices like cinnamon, nutmeg, and cloves. They’re quick to prepare and are perfect for breakfast or a midday snack. Enjoy them plain or topped with a sprinkle of sugar for a crunchy finish.
Ingredients
- 200 Gm All-Purpose Flour
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- 1 Tsp Ground Cinnamon
- ½ Tsp Ground Nutmeg
- ¼ Tsp Ground Cloves
- ½ Tsp Salt
- 2 Large Eggs
- 1 Can 15 Oz Pumpkin Puree
- 150 Gm Granulated Sugar
- 120 Ml Vegetable Oil
- 1 Tsp Vanilla Extract
Optional Toppings
- Sprinkle Of Coarse Sugar
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, then stir in pumpkin puree, sugar, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined; do not overmix.
- Fill Muffin Tins: Spoon the batter evenly into the muffin liners, filling them about 3/4 full.
- Optional Topping: Sprinkle coarse sugar on top of the batter for extra crunch.
- Bake: Place the tin in the oven and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool for 10 minutes in the tin before transferring them to a wire rack.
Video
Notes
- Pumpkin puree is the key ingredient; avoid using pumpkin pie filling, as it contains added spices and sugar.
- Do not overmix the batter to ensure fluffy muffins. Overmixing can make them dense.
- These muffins can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.
- If you prefer a sweeter muffin, you can increase the sugar to 180 gm.