Pumpkin Muffins Recipe
If you’re on the hunt for a cozy, flavorful treat that perfectly captures the essence of fall, this Pumpkin Muffins Recipe is an absolute must-try. These muffins are wonderfully moist, bursting with warm spices like cinnamon and nutmeg, and have a tender crumb that melts in your mouth. The subtle sweetness from both granulated and brown sugars harmonizes beautifully with the rich pumpkin puree, creating a comforting bakery-worthy muffin right in your own kitchen. Whether you’re enjoying them for breakfast, an afternoon snack, or dessert, these pumpkin muffins effortlessly spread a little joy with every bite.
Ingredients You’ll Need
Getting all the ingredients ready might be the most exciting part because each one plays a vital role in bringing great texture, richness, and that iconic pumpkin flavor to your muffins. From the blend of spices that give warmth, to the oils and sugars that ensure moistness and sweetness, every component is intentional.
- 1 and 3/4 cups all-purpose flour: The foundation of the muffins, providing structure and that perfect crumb.
- 1 teaspoon baking soda: Helps the muffins rise nicely and have a fluffy texture.
- 1/2 teaspoon baking powder: Works alongside baking soda for extra lift.
- 1/2 teaspoon salt: Balances sweetness and enhances the overall flavors.
- 1 and 1/2 teaspoons ground cinnamon: Adds that unmistakable warmth and aroma of fall.
- 1 teaspoon ground nutmeg: Contributes a subtle nutty note that deepens the spice profile.
- 1/2 teaspoon ground cloves: Offers a slightly sharp, sweet spice for complexity.
- 1/2 teaspoon ground ginger: Brings a little zing and brightness to the spice mixture.
- 2/3 cup granulated sugar: Sweetens softly without overwhelming the pumpkin flavor.
- 2/3 cup packed brown sugar: Adds moisture and a rich, caramel-like depth.
- 2 large eggs: Bind everything together and give structure.
- 1 cup canned pumpkin puree: The star ingredient, lending moisture, color, and that delicious pumpkin flavor.
- 1/2 cup vegetable oil: Keeps the muffins tender and moist with a soft texture.
- 1/4 cup milk: Lightens the batter, ensuring a smooth mix and perfect consistency.
- 1 teaspoon vanilla extract: Enhances the sweetness and adds a lovely aromatic touch.
How to Make Pumpkin Muffins Recipe
Step 1: Preheat Your Oven
Preheat your oven to 350°F (177°C) to get the perfect baking environment ready. Prepare your muffin pan by lining it with paper liners or lightly spraying with nonstick spray — this helps the muffins release easily once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until they’re fully combined. This mixture is packed with spices, so give it a good stir to distribute their magic evenly.
Step 3: Combine the Wet Ingredients
Grab another bowl and whisk the granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract. Whisk until the batter looks smooth and nice, ensuring there are no lumps. The pumpkin puree adds a beautiful moistness here, making these muffins irresistible.
Step 4: Bring Wet and Dry Together
Pour the wet ingredients right into the dry ingredients, stirring gently until just combined. It’s super important to avoid overmixing here because you want those muffins to stay tender and light — overworking the batter makes them dense.
Step 5: Fill the Muffin Pan
Spoon the batter evenly into the prepared pan, filling each muffin cup about three-quarters full. This gives the muffins room to rise without spilling over, and you’ll have those perfectly domed tops everyone loves.
Step 6: Bake and Cool
Slide the muffin pan into the oven and bake for 20 to 22 minutes. You’ll know they’re done when a toothpick poked into the middle comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely – this helps them set perfectly and makes them easier to enjoy.
How to Serve Pumpkin Muffins Recipe
Garnishes
Sprinkle a little brown sugar or cinnamon sugar on top before baking for a sweet, crunchy topping that adds an irresistible texture contrast. For an extra cozy touch, a light drizzle of cream cheese frosting or a smear of softened butter just before serving can elevate your pumpkin muffins to café-quality goodness.
Side Dishes
Pumpkin muffins pair splendidly with warm drinks like chai tea, coffee, or a frothy latte. For breakfast spreads, serve alongside fresh fruit, yogurt, or even a savory side like scrambled eggs to balance the sweet and keep things exciting.
Creative Ways to Present
Try slicing a muffin in half and making a mini breakfast sandwich with cream cheese and a drizzle of honey. Alternatively, serve these pumpkin muffins alongside a bowl of spiced apple cider or top them with a dollop of autumn-inspired whipped cream for a festive treat that’s perfect for holiday gatherings.
Make Ahead and Storage
Storing Leftovers
To keep your pumpkin muffins fresh, store them in an airtight container at room temperature for up to three days. This keeps them soft and moist. If you don’t plan to eat them quickly, they’ll also hold well wrapped individually in foil or plastic wrap.
Freezing
Pumpkin muffins freeze beautifully. Place them in a freezer-safe container or bag, separated by parchment paper to avoid sticking, and keep for up to three months. When you want a quick snack, simply thaw at room temperature or warm them gently.
Reheating
Warm your muffins in the microwave for about 15 to 20 seconds or pop them in a toaster oven for a few minutes. This revives their soft texture and brings out the aromas of those cozy spices once again — almost like freshly baked all over.
FAQs
Can I use fresh pumpkin instead of canned in this Pumpkin Muffins Recipe?
Yes, you can use fresh pumpkin puree, but make sure to cook and blend the pumpkin well to a smooth consistency first. Also, fresh pumpkin may have more moisture, so you might need to adjust the dry ingredients slightly to keep the right batter texture.
Are these pumpkin muffins gluten-free?
The recipe as written uses all-purpose flour, so it’s not gluten-free. However, you can substitute a gluten-free baking blend in a 1:1 ratio to make a delicious gluten-free version without sacrificing texture.
Can I substitute the vegetable oil for something else?
Absolutely! You can swap the vegetable oil for melted coconut oil, melted butter, or even applesauce if you want a lighter option. Just keep in mind that each substitute might subtly change the flavor and texture.
How long do pumpkin muffins last?
When stored properly at room temperature in an airtight container, pumpkin muffins stay fresh for about three days. Refrigeration extends their life to about a week, but it may dry them out slightly without being sealed tightly.
Can I add mix-ins to this Pumpkin Muffins Recipe?
Yes! Chopped nuts like walnuts or pecans, chocolate chips, or dried cranberries all make fantastic additions. Just fold them in gently with the wet and dry ingredients to maintain the tender crumb of the muffins.
Final Thoughts
This Pumpkin Muffins Recipe is one of those simple, delightful treats that feels like a warm hug in muffin form. The balance of spices, sweetness, and pumpkin makes it a crowd-pleaser for every season, especially when the leaves start to turn. I hope you give this recipe a try and find as much joy in baking and sharing it as I do!
Print
Pumpkin Muffins Recipe
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful pumpkin muffins, perfectly spiced with cinnamon, nutmeg, cloves, and ginger. They come together quickly with simple pantry staples and are ideal for a cozy breakfast or snack.
Ingredients
Dry Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C). Prepare a 12-count muffin pan with liners or nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until they are well combined, ensuring the spices are evenly distributed.
- Mix Wet Ingredients: In another bowl, whisk together granulated sugar, brown sugar, eggs, canned pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix to keep the muffins tender and light.
- Fill Muffin Pan: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the batter to ensure light and fluffy muffins.
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- If desired, add mix-ins like walnuts or chocolate chips for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Line the muffin pan with paper liners for easy removal and cleanup.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
