Moist Spiced Pumpkin Muffins
These Moist Spiced Pumpkin Muffins are soft, fluffy, and packed with warm spices, perfect for autumn gatherings or a cozy snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until combined.
- In another bowl, beat the eggs. Add the pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover muffins in an airtight container at room temperature for 2-3 days, or freeze for longer storage.