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Pumpkin Muffins

Make delicious homemade pumpkin muffins with this easy recipe. Perfectly spiced and moist, these pumpkin muffins are ready in just 40 minutes from start to finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 220 kcal

Equipment

  • mixing bowl
  • whisk
  • oven
  • muffin tin
  • measuring cups
  • measuring spoons
  • rubber spatula
  • wire rack

Ingredients
  

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 2 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk at room temperature
  • 1 tsp vanilla extract

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper liners or spray each cup thoroughly with non-stick cooking spray.
  • In a large mixing bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Whisk until all the dry ingredients are well combined and there are no lumps of brown sugar.
  • In a separate medium mixing bowl, whisk together the 1 cup canned pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth and fully incorporated.
  • Pour the wet ingredient mixture into the dry ingredient mixture. Stir gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are perfectly fine.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
  • Bake in the preheated oven for 5 minutes at 400 degrees Fahrenheit, then reduce the oven temperature to 375 degrees Fahrenheit (without opening the oven door) and continue to bake for an additional 15 to 18 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back lightly when touched.
  • Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Be careful not to overmix; a few streaks of flour are perfectly fine. Overmixing will result in tough muffins.
Keyword baking, pumpkin muffins, quick bread