Description
Deliciously spiced baked pumpkin muffins that are moist, tender, and bursting with warm autumn flavors from cinnamon, nutmeg, cloves, and ginger. Perfect as a cozy breakfast or snack, these muffins feature a rich pumpkin puree base combined with a hint of vanilla and optional nuts or chocolate chips for extra texture and flavor.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 2/3 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Optional Add-Ins
- 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir well until all the dry ingredients are evenly distributed.
- Combine wet ingredients: In another bowl, whisk together the vegetable oil (or melted coconut oil), eggs, pumpkin puree, and vanilla extract until the mixture is smooth and uniform.
- Mix wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients. Gently stir just until combined; avoid overmixing to keep the muffins tender. It’s okay if the batter has a few lumps.
- Add optional mix-ins: If desired, fold in chopped nuts or chocolate chips to add texture and flavor to your muffins.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready.
- Cool the muffins: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely for best texture and flavor.
Notes
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor and texture.
- If you prefer nut-free muffins, omit the nuts and use chocolate chips or just leave them out entirely.
- Ensure not to overmix the batter, as this can make the muffins dense and tough.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
