Description
A straightforward recipe for making moist, flavorful pumpkin spice muffins from scratch, perfect for a fall breakfast or snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, substitute the vegetable oil with an equal amount of plain Greek yogurt.
- To make a simple streusel topping, combine 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly, then sprinkle over the batter before baking.
- If you prefer a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20
- Sodium: 280
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 35