Description
These showstopping pumpkin muffins are moist, flavorful, and packed with warm spices like cinnamon, nutmeg, cloves, and ginger. Enhanced with optional mix-ins such as chopped pecans, chocolate chips, and dried cranberries, these muffins make for a perfect autumn treat or year-round snack. They bake up beautifully with a cinnamon-sugar sprinkle on top for a delightful crunch and extra sweetness.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
Optional Mix-Ins
- 1/2 cup chopped pecans or walnuts
- 1/2 cup chocolate chips
- 1/2 cup dried cranberries
Topping
- 2 tbsp granulated sugar mixed with 1 tsp cinnamon for sprinkling
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups well to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), milk, and vanilla extract until the mixture is smooth and homogenous.
- Make the Batter: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Carefully fold in any optional mix-ins like chopped pecans, chocolate chips, or dried cranberries, avoiding overmixing to keep the batter light.
- Fill and Sprinkle: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with the cinnamon-sugar mixture to add a sweet, crunchy topping.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes to set. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
- Add or omit mix-ins based on your preference—nuts, chocolate chips, and dried fruit all work beautifully.
- Do not overmix the batter to avoid dense muffins.
- You can substitute vegetable oil with melted butter for a richer taste.
- Milk can be dairy or any plant-based alternative such as almond or oat milk.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
