Pumpkin Muffins

Experience fall baking with these super-moist, spiced pumpkin muffins. Soft and not too sweet, perfect as an anytime treat. No mixer needed, and you can add chocolate chips for a twist!

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings:

Calories: 171kcal

Ingredients

1 cup all-purpose flour 125 grams
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
1 cup pumpkin puree (NOT pumpkin pie filling) 250 grams
½ cup canola or vegetable oil 120 ml
¼ cup light brown sugar 50 grams
¼ cup granulated sugar 50 grams
2 large eggs
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set it aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt until well combined. This ensures the spices and leavening agents are evenly distributed.
In a separate bowl, mix the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Smooth the tops with a spoon or spatula for an even bake.
Bake in the preheated oven for 17-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are cooked through.
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.

Video

Notes

You can replace the four individual spices in your recipe with 1 tablespoon of homemade pumpkin spice. Here’s an easy recipe for making 2 tablespoons of the blend:

Ingredients:

1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
¼ teaspoon ground cloves

Instructions:

Mix all the spices in a small bowl.
Store in an airtight container.

Use canned pumpkin puree (not pumpkin pie filling) for the best results.
Don’t overmix the batter—just stir until combined to keep the muffins tender.
For extra flavour, toast the nuts or spices before adding them to the batter.
Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze muffins for up to 3 months—thaw at room temperature or warm in the microwave before serving.
Adjust sweetness to taste, especially if using mix-ins like chocolate chips or dried fruit.

Nutrition