Name: Irresistible Pumpkin Muffins Ultimate Moist Fall Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour (or swap half for whole wheat); 1 cup pumpkin puree (not pumpkin pie filling); 3/4 cup granulated sugar (or coconut sugar); 1/4 cup packed brown sugar (optional but recommended); 2 large eggs, room temperature; 1/2 cup vegetable oil (or melted butter); 1/4 cup milk (or buttermilk); 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves or allspice (optional); 1/2 tsp fine salt; 1 tsp vanilla extract; 1/2 cup mix-ins (chocolate chips, chopped walnuts, or dried cranberries) — optional (toss in a tablespoon of flour to prevent sinking)

Description

Pumpkin Muffins moist spiced quickbake easy prep 35 min tips texture fixes swap options freezerfriendly stepwise tech failproof moist crumb

Ingredients

Scale

1 3/4 cups all-purpose flour (or swap half for whole wheat)
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar (or coconut sugar)
1/4 cup packed brown sugar (optional but recommended)
2 large eggs, room temperature
1/2 cup vegetable oil (or melted butter)
1/4 cup milk (or buttermilk)
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves or allspice (optional)
1/2 tsp fine salt
1 tsp vanilla extract
1/2 cup mix-ins (chocolate chips, chopped walnuts, or dried cranberries) — optional (toss in a tablespoon of flour to prevent sinking)

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
In a large bowl whisk the pumpkin puree, granulated sugar, brown sugar, eggs, oil (or melted butter), milk (or buttermilk), and vanilla until smooth.
Pour the dry ingredients into the wet and gently fold with a spatula until you no longer see streaks of flour. Do not overmix.
Fold in chocolate chips, nuts, or dried fruit if using. Coat heavy add-ins in a little flour to prevent sinking.
Use an ice cream scoop or two spoons to fill each muffin cup about 3/4 full.
Bake 18–22 minutes, rotating the pan once halfway through. Muffins are done when tops are lightly golden, a toothpick comes out mostly clean, and tops spring back when gently pressed.
Let muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to finish cooling.

Notes

Tender, lightly spiced pumpkin muffins that are quick enough for weekday breakfasts and special enough for brunch. Bakery-style texture, adaptable mix-ins, and freezer-friendly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: baking
Cuisine: American

Nutrition

Calories: 220 kcal
Sugar: 15 g
Fat: 9 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 3 g

Keywords: pumpkin, muffins, fall, breakfast, brunch, quick recipe, cozy