Pumpkin and Spice and Everything Nice Muffins
Indulge in the cozy flavors of fall with these irresistible Pumpkin and Spice and Everything Nice Muffins—your new go-to treat for chilly mornings and afternoon pick-me-ups! Bursting with the warm, aromatic notes of cinnamon, nutmeg, ginger, and cloves, these fluffy muffins strike the perfect balance between sweetness and spice. Made with real pumpkin puree, a blend of granulated and brown sugars, and a hint of vanilla, each bite is moist, tender, and packed with seasonal charm. Ready in just 35 minutes and yielding 12 servings, these easy-to-make muffins are perfect for breakfast, dessert, or as a festive snack. Whether you enjoy them on their own or slathered with butter, these pumpkin spice muffins will have your kitchen smelling like a bakery and leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups canned pumpkin puree
- 0.5 cups vegetable oil
- 2 items large eggs
- 1 teaspoons pure vanilla extract
- 0.25 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt until well combined.
In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter; a few lumps are okay.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full to allow room for the muffins to rise.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 516.5 g | 188% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 308.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 372 mg | 29% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1154 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
