Description
These Classic Pumpkin Muffins are moist, flavorful, and perfect for fall. With a blend of cinnamon, nutmeg, and cloves, they offer a warm and comforting taste.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp pumpkin pie spice
1 cup pumpkin puree
½ cup vegetable oil or melted butter
2 large eggs
1 cup granulated sugar or brown sugar
1 tsp vanilla extract
Optional: chocolate chips, nuts, or a streusel topping
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, mix the wet ingredients: pumpkin puree, oil, eggs, sugar, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring just until everything is incorporated. Be careful not to overmix.
5. Fold in optional ingredients like chocolate chips or nuts if desired.
6. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months. To reheat, microwave frozen muffins for 20 seconds or bake at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 264 kcal per muffin
- Sugar: 23 g per muffin
- Sodium: 186 mg per muffin
- Fat: 10 g per muffin
- Saturated Fat: 1 g per muffin
- Unsaturated Fat: 9 g per muffin
- Trans Fat: 0 g per muffin
- Carbohydrates: 41 g per muffin
- Fiber: 2 g per muffin
- Protein: 4 g per muffin
- Cholesterol: 31 mg per muffin