Pumpkin Spice Muffins

A delightful autumnal treat, these pumpkin spice muffins combine tender, moist crumb with the warm flavors of cinnamon, ginger, nutmeg, and cloves. Perfect for breakfast, snacks, or a cozy dessert, they capture all the essence of pumpkin pie in portable form. Whether enjoyed fresh from the oven or reheated in the morning, they offer a comforting burst of seasonal spice in every bite.

Why You’ll Love This Recipe

You will appreciate how effortlessly these muffins come together, requiring only one bowl for the dry ingredients and another for the wet. The balanced blend of spices—cinnamon, ginger, nutmeg, and cloves—ensures a well-rounded flavor profile without overwhelming sweetness. Made with oil rather than butter, they remain exceptionally moist even after a few days in storage. Moreover, the recipe yields a dozen generously sized muffins, making it ideal for sharing with family and friends or prepping ahead for busy mornings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 cup granulated sugar

• ½ cup packed brown sugar

• 1 tablespoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 2 large eggs, at room temperature

• 1 cup pumpkin puree

• ½ cup milk (whole or buttermilk)

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

directions

1. Preheat the oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.

3. In a separate bowl, lightly beat the eggs. Add the pumpkin puree, milk, vegetable oil, and vanilla extract, whisking until smooth and uniform in color.

4. Pour the wet ingredients into the dry mixture. Using a rubber spatula, gently fold until just moistened. Do not overmix; a few streaks of flour are acceptable.

5. Divide the batter evenly among the prepared muffin cups, filling each about two thirds full.

6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

7. Remove the muffins from the oven and allow them to rest in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Servings and timing

• Yield: 12 muffins

• Preparation time: 15 minutes

• Baking time: 18–22 minutes

• Total time: approximately 35 minutes

Variations

• Incorporate ½ cup of chocolate chips or chopped pecans into the batter for added texture.

• Sprinkle a simple cinnamon-sugar streusel across the top before baking: combine ¼ cup flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly.

• Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.

• Stir in ½ cup dried cranberries or raisins for a tart contrast to the sweet muffin.

• For a gluten-free version, replace the flour with a 1:1 gluten-free baking blend, ensuring your blend contains xanthan gum.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze in a sealed freezer-safe bag for as long as 2 months. To reheat, place a muffin on a microwave-safe plate and heat for 15 to 20 seconds, or warm in a preheated 325 °F (160 °C) oven for 5 to 7 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes. Roast or steam diced fresh pumpkin until tender, then puree in a food processor. Measure the puree after it drains any excess water to match the measurement specified for canned pumpkin.

Why did my muffins turn out dense?

Overmixing the batter develops gluten, resulting in a dense texture. Gently fold the ingredients until just combined to maintain a light crumb.

Can I replace the oil with melted butter?

You may substitute melted unsalted butter in equal measure. Allow it to cool slightly before mixing with the eggs to prevent cooking them.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin; it should emerge clean or with a few moist crumbs, but no raw batter.

Can I add nuts or seeds?

Certainly. Chopped walnuts, pecans, or even pumpkin seeds make excellent additions. Fold in up to ½ cup before dividing the batter.

Is there a way to reduce the sugar content?

You can decrease each sugar by up to 25 percent without major impact on structure. Keep in mind the muffins will be less sweet and may brown less during baking.

Can I make mini muffins with this batter?

Yes. Reduce baking time to 12–15 minutes and fill mini muffin cups nearly to the top. This yields approximately 24 mini muffins.

How should I store leftover batter, if I have any?

For best results, bake the muffins immediately. Raw batter does not store well. If necessary, refrigerate the batter for no longer than 30 minutes before baking.

What can I serve with these muffins?

They pair beautifully with clotted cream, whipped butter, or a drizzle of maple syrup. They also complement coffee, chai tea, or spiced lattes.

Can I double this recipe?

Yes. Double all ingredients and distribute the batter between two standard muffin tins, baking one tray at a time for even results.

Conclusion

These pumpkin spice muffins are a versatile and dependable recipe for celebrating the flavors of the season. With minimal effort and everyday ingredients, you can create a batch of moist, warmly spiced treats that appeal to both casual bakers and connoisseurs alike. Whether served fresh at a holiday brunch or enjoyed as an afternoon snack, they promise to deliver comforting flavor and satisfying texture every time

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