Description
These easy homemade pumpkin muffins are perfectly spiced, incredibly moist, and simple to make with one bowl and basic ingredients. Perfect for fall breakfasts, snacks, or lunchboxes!
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (or allspice)
- ½ teaspoon salt
Wet Ingredients:
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- ¼ cup milk (any kind)
- 2 teaspoons vanilla extract
Optional Add-ins:
- ½ cup chocolate chips, chopped nuts, or dried cranberries
- 2 tablespoons pepitas (pumpkin seeds) for topping
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). This high initial temperature is the secret to getting those beautiful bakery-style domed tops! Line a 12-cup muffin tin with paper liners or spray generously with non-stick cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk for about 30 seconds to ensure the spices are evenly distributed and there are no lumps. Set this bowl aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth and well combined. The mixture should be glossy and uniform in color. Add the eggs one at a time, whisking well after each addition. Stir in the milk and vanilla extract until everything is thoroughly mixed.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together until just combined. You should still see a few small flour streaks—this is perfect! Do not overmix, as this develops gluten and creates tough, dense muffins. The batter will be quite thick, similar to a thick cake batter.
- Add Optional Mix-ins: If using chocolate chips, nuts, or dried fruit, gently fold them into the batter now with just a few strokes. Reserve a small handful to sprinkle on top if desired.
- Fill Muffin Cups: Using an ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups. Fill each cup about ¾ full (they should be quite full). If adding pepitas or extra chocolate chips on top, sprinkle them on now for a beautiful presentation.
- The Temperature Trick: Place the muffin tin in your preheated 425°F oven. As soon as you close the oven door, reduce the temperature to 350°F (175°C). This initial blast of high heat causes the muffins to rise quickly, creating those gorgeous tall tops, while the reduced temperature allows them to bake through without burning.
- Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter). The tops should be golden brown and spring back when lightly touched. If your oven runs hot, start checking at 20 minutes.
- Cool Properly: Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. This resting time allows them to set properly. After 5 minutes, carefully transfer the muffins to a wire cooling rack. If you leave them in the pan too long, the bottoms can become soggy from trapped steam.
- Serve and Enjoy: Let the muffins cool for at least 10 more minutes before eating (I know it’s hard to wait!). Serve warm or at room temperature. They’re delicious plain, or spread with butter, cream cheese, or a drizzle of honey.
Notes
- Room temperature ingredients: Eggs and milk at room temperature mix more easily and create a better texture. Set them out 30 minutes before baking.
- Don’t overmix: Mix until just combined. Some lumps are okay! Overmixing creates tough, rubbery muffins with tunnels inside.
- High-heat start: Don’t skip the 425°F start—it’s the secret to bakery-style tall muffin tops!
- Pumpkin pie filling vs. puree: Make sure you’re using pure pumpkin puree, NOT pumpkin pie filling (which has added sugar and spices).
- Testing for doneness: Insert a toothpick in the center of a muffin. It should come out clean or with a few moist crumbs. If it’s wet with batter, bake 2-3 minutes more.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (1/12 of recipe)
- Calories: 235
- Sugar: 18g
- Sodium: 195mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg