Pumpkin Spice Muffins (Fall Favorite!)
These Pumpkin Spice Muffins are the perfect fall treat, blending the cozy flavors of cinnamon, nutmeg, and pumpkin with a light, fluffy texture. Made with a combination of canned pumpkin puree and warm spices, these muffins are a great breakfast or snack option. Customize with your favorite add-ins like nuts, chocolate chips, or dried cranberries.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup canned pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup milk dairy or non-dairy
Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips
- ½ cup dried cranberries
- Crumb topping see below for recipe
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Step 5: Add Mix-ins (Optional)
- If using nuts, chocolate chips, or dried cranberries, fold them into the batter at this stage.
Step 6: Fill the Muffin Cups
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Step 7: Make a Crumb Topping (Optional)
- For a bakery-style touch, mix the following ingredients in a small bowl:
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons melted butter
- Sprinkle the crumb topping over each muffin before baking.
Step 8: Bake to Perfection
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use Pure Pumpkin Puree: Avoid pumpkin pie filling, which contains added sugar and spices.
Don’t Overmix the Batter: Stir just until the ingredients are combined to keep the muffins light and fluffy.
Customize Your Muffins: Try different mix-ins to suit your taste—chopped nuts for crunch, chocolate chips for sweetness, or dried cranberries for a tart contrast.
Store Properly: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage.