Pumpkin Pie Muffins
Elevate your fall baking game with these irresistible Pumpkin Pie Muffins—perfectly spiced, moist, and bursting with the warm flavors of autumn. Infused with cinnamon, nutmeg, ginger, and cloves, these muffins encapsulate the essence of pumpkin pie in every bite. Made with real canned pumpkin purée and sweetened with a blend of granulated and brown sugar, they deliver an ideal balance of sweetness and spice. This easy-to-follow recipe comes together in just 15 minutes of prep time and yields 12 beautifully golden muffins ready in under 30 minutes. Whether enjoyed warm with a cup of coffee or as an on-the-go breakfast treat, these seasonal delights are sure to become a family favorite. Perfect for cozy mornings, holiday gatherings, or anytime you crave a taste of fall, these muffins are an autumn essential you’ll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 1 cup Canned pumpkin purée
- 0.5 cups Vegetable oil
- 0.25 cups Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, canned pumpkin purée, vegetable oil, milk, and vanilla extract. Whisk until the mixture is smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Be careful not to overmix to maintain a light texture.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these cozy, spiced pumpkin pie muffins. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2288 mg | 99% | |
| Total Carbohydrate | 444.4 g | 162% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 259.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 349 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1124 mg | 24% | |
*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.
