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Spiced Pumpkin Muffins

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These easy, fluffy spiced pumpkin muffins are packed with warm autumn spices and real pumpkin puree. Perfect for breakfast, snacks, or fall gatherings, they come together quickly and stay moist for days.

Ingredients

Scale
  • 1 3/4 cups (210g) all-purpose flour (or whole wheat flour)
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (70g) brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) milk (dairy or unsweetened non-dairy)
  • 2 teaspoons pure vanilla extract
  • Optional: 1/2 cup (90g) chocolate chips (semi-sweet or dark)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: 1/2 cup raisins or dried cranberries
  • For topping: coarse sugar (like Demerara or turbinado)
  • For topping: extra cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with oil or butter.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Sift if possible to avoid clumps.
  3. In a large bowl, whisk together pumpkin puree, oil, eggs, milk, and vanilla extract until smooth and creamy.
  4. Gently pour the dry ingredients into the wet ingredients. Fold together with a spatula or wooden spoon until just combined. Do not over-mix; batter should be thick and a little lumpy.
  5. Fold in any optional mix-ins like chocolate chips, nuts, or dried fruit.
  6. Divide the batter evenly among the 12 muffin cups (about 1/4 cup per muffin). Sprinkle tops with coarse sugar and a pinch of cinnamon.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and non-dairy milk. Do not over-mix the batter for best texture. Optional mix-ins like chocolate chips, nuts, or dried fruit add variety. Muffins freeze well and taste even better the next day as the spices deepen.

Nutrition

Keywords: spiced pumpkin muffins, pumpkin muffins, fall baking, easy muffins, autumn recipes, pumpkin spice, breakfast, snack, dessert, kid-friendly, fluffy muffins

Find it online: https://tempotaste.com/spiced-pumpkin-muffins-recipe-easy-fluffy-fall-treats-to-bake-today/