Classic Pumpkin Muffins
These classic pumpkin muffins combine the earthy sweetness of pumpkin with warm spices to create a tender, moist breakfast or snack that's both nostalgic and irresistibly delicious. Perfect for fall baking and ready in under an hour!
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Rubber Spatula
- Ice Cream Scoop
Ingredients
For the muffins
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves or ¾ teaspoon pumpkin pie spice to replace individual spices
- ½ tsp salt
- 1 cup granulated sugar can use ¾ cup for less sweetness
- ½ cup light brown sugar packed
- 1½ cups pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- ½ cup vegetable oil or melted coconut oil for a subtle tropical note
- ¼ cup milk dairy or plant-based works equally well
- 1 tsp vanilla extract
Optional topping
- ⅓ cup granulated sugar
- 1½ tsp ground cinnamon
- 2 tbsp melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or generously grease with cooking spray.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves (or pumpkin pie spice), and salt.
- In a large bowl, whisk both sugars with the pumpkin puree until smooth. Add the eggs one at a time, whisking well after each addition.
- Pour in the oil, milk, and vanilla extract, continuing to whisk until the mixture looks uniform and silky.
- Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula just until no dry streaks remain. Do not overmix.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- If using the cinnamon-sugar topping, combine the sugar and cinnamon in a small bowl. Brush the tops of the muffins with melted butter, then sprinkle generously with the cinnamon-sugar mixture.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking for even browning.
- Allow the muffins to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
For healthier alternatives, try these modifications:
- Replace all-purpose flour with white whole wheat flour or a 50/50 blend
- Reduce the total sugar to 1 cup
- Substitute ¼ cup unsweetened applesauce for ¼ cup of the oil
- Add 2 tablespoons of ground flaxseed or chia seeds
- Include ¼ cup chopped walnuts or pepitas
- Use coconut sugar instead of granulated sugar Storage tips:
- Room temperature: Up to 3 days in an airtight container lined with paper towels
- Refrigerator: 5-7 days in a sealed container
- Freezer: Up to 3 months when individually wrapped
- Replace all-purpose flour with white whole wheat flour or a 50/50 blend
- Reduce the total sugar to 1 cup
- Substitute ¼ cup unsweetened applesauce for ¼ cup of the oil
- Add 2 tablespoons of ground flaxseed or chia seeds
- Include ¼ cup chopped walnuts or pepitas
- Use coconut sugar instead of granulated sugar Storage tips:
- Room temperature: Up to 3 days in an airtight container lined with paper towels
- Refrigerator: 5-7 days in a sealed container
- Freezer: Up to 3 months when individually wrapped
Nutrition
Calories: 268kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 1.5gCholesterol: 31mgSodium: 215mgFiber: 1.5gSugar: 24gVitamin A: 70IUVitamin C: 2mgCalcium: 3mgIron: 6mg
Tried this recipe?Let us know how it was!