Description
These Fall Spiced 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 cup granulated sugar
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
2 large eggs
1 cup pumpkin puree
½ cup melted butter or vegetable oil
1 tsp vanilla extract
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, sugar, baking soda, salt, and spices.
3. In another bowl, beat the wet ingredients: eggs, pumpkin puree, melted butter/oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing just until incorporated. Be careful not to overmix.
5. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack.
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 10 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: 250 kcal per muffin
- Sugar: 22 g per muffin
- Sodium: 300 mg per muffin
- Fat: 11 g per muffin
- Saturated Fat: 5 g per muffin
- Unsaturated Fat: 5 g per muffin
- Trans Fat: 0 g per muffin
- Carbohydrates: 35 g per muffin
- Fiber: 1 g per muffin
- Protein: 3 g per muffin
- Cholesterol: 50 mg per muffin