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Freshly baked pumpkin muffins cooling on a wire rack

Pumpkin Muffins

These delightful pumpkin muffins are perfectly spiced and moist, making them an ideal treat for breakfast or a snack. They come together quickly and fill your home with the inviting aroma of autumn.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 muffins
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • 12-cup muffin tin
  • Mixing bowls (large and medium)
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt, ensuring no lumps remain.
Mixing and Baking
  1. In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until well combined.
  2. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; be careful not to overmix, as this can lead to tough muffins.
  3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  4. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  5. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, sprinkle a little turbinado sugar or streusel topping on top of the muffins before baking.