Spiced Pumpkin Muffins
Warm, cozy, and bursting with autumnal flavors, these spiced pumpkin muffins are the perfect treat for fall mornings or anytime you crave a little seasonal comfort. Packed with aromatic spices like cinnamon, nutmeg, ginger, and cloves, these muffins blend the earthy sweetness of pumpkin puree with the richness of brown sugar, creating a moist and tender crumb. Made with just 15 minutes of prep time, they’re an effortless way to bring the flavors of fall to your kitchen. A sprinkle of turbinado sugar on top adds a delightful crunch, making each bite irresistible. These easy-to-make muffins are ideal for breakfast, snacks, or even dessert—serve them warm or store them to enjoy throughout the week!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease the cups with non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter will be slightly lumpy, which is perfectly fine.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle the tops of the muffins with turbinado sugar for added crunch and sweetness.
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 let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 539.7 g | 196% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 334.3 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 354 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1146 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.
