Description
These Pumpkin Muffins are a quintessential fall treat, combining warm spices like cinnamon, nutmeg, cloves, and ginger with moist pumpkin purée. Perfect for breakfast or a snack, they feature a tender crumb and optional mix-ins like walnuts or chocolate chips for added texture and flavor.
Ingredients
Scale
Dry 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 cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices—cinnamon, nutmeg, cloves, and ginger—to evenly distribute the leavening agents and warm spices.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and uniform in texture.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
- Add Optional Mix-ins: Fold in chopped walnuts or chocolate chips, if desired, evenly distributing them throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins freeze well—wrap tightly in plastic wrap and place in an airtight container for up to 2 months.
- For a bakery-style topping, sprinkle each muffin with raw sugar or a streusel mix before baking to add a sweet, crunchy crust.
