Pumpkin Spice and Everything Nice Muffins
Get ready to embrace the cozy flavors of fall with these irresistibly moist and fluffy Pumpkin Spice and Everything Nice Muffins! Bursting with the perfect blend of warm spices—cinnamon, nutmeg, ginger, and cloves—and sweetened with both granulated and brown sugar, these muffins are a celebration of autumn in every bite. Made with real pumpkin puree and a hint of vanilla, their rich, aromatic flavor pairs beautifully with morning coffee or an afternoon tea. This easy recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 20 minutes. Whether enjoyed plain or topped with a dusting of powdered sugar or a luscious cream cheese glaze, these homemade pumpkin spice muffins are perfect for breakfast, dessert, or a snack. Whip up a batch and experience a delightful taste of fall anytime!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons 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
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 2 eggs
- 1 teaspoons pure vanilla extract
- 0.25 cups whole milk
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with cooking 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, mix together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth and fully incorporated.
Gradually add the wet ingredients into the bowl of dry ingredients. Stir until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Optionally, sprinkle with powdered sugar or drizzle with cream cheese glaze for an extra touch!
Nutrition Facts
Calories |
3081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 69.2 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 463.5 g | 169% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 258.9 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1141 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.
