Pumpkin Muffins
Embrace the cozy vibes of autumn with Pumpkin Muffins, a soft, moist treat bursting with warm spices and pumpkin flavor. Perfect for breakfast, snacks, or dessert, this Fall Baking recipe is simple enough for beginners and versatile for any occasion.
Ingredients
For the Muffins:
- 1½ cups 180g all-purpose flour
- ½ tsp 2.5g baking soda
- 1 tsp 4g baking powder
- ½ tsp 2g salt
- 1 tsp 2g ground cinnamon
- ½ tsp 1g ground nutmeg
- ¼ tsp 0.5g ground cloves (optional)
- ½ cup 100g granulated sugar
- ½ cup 100g packed brown sugar
- ½ cup 120ml vegetable oil (or melted butter)
- 2 large eggs
- 1 cup 240g pumpkin puree (not pie filling)
- 1 tsp 5ml vanilla extract
Optional Add-Ins:
- ½ cup 85g chocolate chips or raisins
- ½ cup 60g chopped walnuts or pecans
Optional Topping:
- 2 tbsp 25g granulated sugar
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C). I line a 12-cup muffin tin with liners or lightly grease a Pampered Chef brownie pan with oil or parchment paper.
Mix Dry Ingredients
- In a large bowl, I whisk 1½ cups flour, ½ tsp baking soda, 1 tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves (if using) until combined. I set this aside.
Combine Wet Ingredients
- In another bowl, I whisk ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, and 2 eggs until smooth. I add 1 cup pumpkin puree and 1 tsp vanilla extract, mixing until well blended.
Make the Batter
- I gradually fold the wet ingredients into the dry ingredients with a spatula, mixing until just combined to avoid dense muffins. If using, I gently fold in ½ cup chocolate chips or nuts.
Fill and Top
- I spoon the batter into the muffin tin, filling each cup ⅔ full. I sprinkle a pinch of sugar on top of each muffin for a sweet, crunchy finish.
Bake
- I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. I cool the muffins in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Don’t overmix: Mixing just until combined helps avoid dense muffins.
- Use pumpkin puree, not pie filling: Make sure to use 100% pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
- Check for doneness: Start checking at 18 minutes by inserting a toothpick—if it comes out clean, the muffins are done.
- Optional topping: Add a streusel topping for extra sweetness and texture.