Description
Enjoy the warm, comforting flavors of fall with these Classic Pumpkin Muffins. Soft, tender, and perfectly spiced, these muffins are a delightful treat for breakfast or a snack. Made with real pumpkin puree and a blend of autumn spices, they’re easy to make and can be customized with chocolate chips or nuts for an extra indulgence.
Ingredients
1 and 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 and 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2/3 cup (130g) granulated sugar
1/2 cup (100g) packed brown sugar
1 cup (240ml) pumpkin puree
1/2 cup (120ml) vegetable oil
2 large eggs
1/4 cup (60ml) milk
1 tsp vanilla extract
1/2 cup (80g) chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
- In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips or nuts, if using.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra moisture, you can substitute the vegetable oil with unsweetened applesauce.
These muffins can be frozen for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Add a streusel topping or glaze for added sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 200 kcal