Pumpkin Muffins
These homemade pumpkin muffins are everything you want in a cozy fall bake—moist, warmly spiced, and incredibly easy to make from scratch. A simple, foolproof recipe you’ll turn to again and again every fall season!
Equipment
- 2 mixing bowls.
- 1 muffin pan
Ingredients
- 1 ¾ cups all-purpose flour (you can use half whole wheat for a heartier muffin)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves (optional but worth it)
- 2 large eggs
- 1 cup pumpkin puree (not pie filling)
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup neutral oil (I use sunflower or melted coconut oil)
- ¼ cup milk (or splash of your favorite non-dairy version)
- 1 tsp vanilla extract
Instructions
- Step 1: Preheat and Prep Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it lightly with oil. Out here, I use silicone muffin cups—they’re reusable and easy to clean.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Step 3: Mix Wet Ingredients In a larger bowl, beat the eggs, then stir in the pumpkin puree, brown sugar, white sugar, oil, milk, and vanilla. Mix until smooth.
- Step 4: Combine EverythingSlowly add the dry ingredients to the wet mixture. Stir just until combined—don’t overmix! You want a tender muffin, not a tough one.
- Step 5: Scoop and BakeScoop the batter into the muffin cups, filling each about ¾ full. If you’re feeling fancy, sprinkle a little cinnamon sugar or chopped nuts on top.
- Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool in the tin for a few minutes, then transfer to a wire rack.