The Best Pumpkin Muffins
With their rich, autumnal flavors and irresistibly moist texture, "The Best Pumpkin Muffins" are the ultimate fall treat you'll want to bake again and again. Infused with warm spices like cinnamon, nutmeg, ginger, and cloves, these muffins deliver all the cozy vibes of pumpkin spice in every bite. Canned pumpkin puree combines with vegetable oil, milk, and vanilla to create a soft, tender crumb, while a blend of granulated and brown sugar adds just the right level of sweetness. Perfect for breakfast, snack time, or dessert, these easy-to-make muffins come together in under 40 minutes and bake to golden perfection. Whether served warm or stored for later, this recipe ensures you'll enjoy the best flavors of autumn year-round.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 1 cups canned pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups milk
- 2 large eggs
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In another bowl, whisk together the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and well incorporated.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture with a spatula until just combined. Do not overmix—some lumps are okay.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake 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 freeze for longer storage.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 212.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 302 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1049 mg | 22% | |
*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.
