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Close-up of delicious homemade Pumpkin Muffins, perfect for a fall treat.
Lady Maria

Best Pumpkin Muffins Ever

These pumpkin muffins are a slice of autumn comfort in every bite, offering warm spices and earthy sweetness. Perfect for breakfast, snack, or dessert, they're a guaranteed taste of homemade happiness. Enjoy them warm or at room temperature, and feel free to experiment with add-ins!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups pumpkin puree not pumpkin pie filling
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans optional
  • 1/2 cup chocolate chips optional
  • 1/4 cup pumpkin seeds pepitas) (optional

Equipment

  • Large bowl
  • medium bowl
  • whisk
  • measuring cups and spoons
  • 12-cup muffin tin
  • Muffin liners (optional)
  • Toothpick
  • wire rack

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners or grease it well.
  3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. In a separate bowl, whisk together the pumpkin puree, oil, eggs, milk, and vanilla extract until well combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  6. If you're adding any optional ingredients like nuts, chocolate chips, or pumpkin seeds, gently fold them in now.
  7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops of the muffins should be golden brown and spring back lightly when touched.
  9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Enjoy warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For variations, add chocolate chips, nuts, or increase spices. To avoid dry muffins, measure flour correctly and don't overbake. To avoid flat muffins, use fresh baking soda and don't overmix.