Description
These pumpkin muffins are soft, moist, and packed with warm fall spices. Perfect for breakfast, an afternoon snack, or a cozy treat, they are easy to make and can be enjoyed fresh or stored for later.
Ingredients
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1 3/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cloves (optional)
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1/2 cup unsalted butter, softened or coconut oil
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1 cup granulated sugar
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2 large eggs
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1 cup pumpkin puree, canned or fresh
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1/4 cup milk, dairy or non-dairy
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1 teaspoon vanilla extract
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Optional mix-ins: 1/2 cup chopped nuts, chocolate chips, or dried cranberries
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Optional topping: coarse sugar for sprinkling
Instructions
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Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease with butter. -
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. -
Cream Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar until light and fluffy, about 2 to 3 minutes. -
Add Wet Ingredients
Beat in eggs one at a time. Add pumpkin puree, milk, and vanilla extract. Mix until well combined. -
Combine Wet and Dry
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Fold in optional mix-ins if desired. -
Fill Muffin Cups
Divide batter evenly among the 12 muffin cups. Sprinkle tops with coarse sugar if using. -
Bake
Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
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Serve and Enjoy
Enjoy warm with coffee or tea. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Total Time: 40 minutes
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Yield: 12 muffins
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Category: Breakfast or Snack
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Method: Oven-Baked
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Cuisine: American
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Diet: Vegetarian (optional dairy-free)