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Freshly baked pumpkin muffins on a cooling rack

My Best Pumpkin Muffins Recipe

These pumpkin muffins are incredibly moist, perfectly spiced, and easy to make, delivering a delightful autumn treat with every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground cloves
Wet Ingredients
  • 1 cup Canned pumpkin puree
  • 2 Large eggs
  • 1/2 cup Vegetable oil
  • 1 tsp Vanilla extract
Optional
  • 1 cup Chocolate chips or chopped nuts

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spatula
  • 12-cup muffin tin
  • Paper liners (optional)
  • Wire rack

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
Mixing
  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  2. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
Combining & Baking
  1. Pour the wet ingredients into the dry and mix with a spatula until just combined, being careful not to overmix; fold in any optional chocolate chips or nuts.
  2. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  3. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack.

Notes

For extra flavor, sprinkle a little cinnamon sugar on top of the muffins before baking. Do not overmix the batter to ensure light and fluffy muffins.