Description
Baked Spiced Pumpkin Muffins are cozy fall treats with tall domes, warm spices, and tender crumb. Easy to make in one bowl and perfect for breakfast or snacks.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves (or 2–2 1/2 teaspoons pumpkin pie spice)
1 cup pumpkin puree (not pie filling)
2 large eggs
1/2 cup neutral oil (vegetable, canola, or light olive)
3/4 to 1 cup sugar (brown, or a mix of brown and granulated)
1/4 cup milk (dairy or nondairy)
2 teaspoons vanilla extract
Optional: 1 cup chocolate chips or chopped nuts; turbinado sugar for tops
Instructions
1. Heat oven to 425°F. Line a 12-cup muffin tin with paper liners and mist the top of the pan.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
3. Whisk pumpkin puree, eggs, oil, sugar, milk, and vanilla in another bowl until smooth.
4. Pour wet ingredients into dry and fold just until no flour streaks remain.
5. Divide batter evenly among cups, filling nearly to the top. Sprinkle sugar or add-ins if using.
6. Bake 5 minutes at 425°F, then reduce oven to 350°F and bake 12–15 minutes more until a tester comes out with moist crumbs.
7. Cool 5 minutes in the pan, then transfer to a rack.
Notes
Use pumpkin pie spice instead of individual spices if desired.
For jumbo muffins, bake 5 minutes at 425°F, then 18–22 minutes at 350°F.
Store airtight for 2–3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg