Pumpkin Muffins That Surprise You with Every Bite – Easy Recipe Inside
These ultra-moist, warmly spiced pumpkin muffins are our family’s official welcome-to-fall breakfast. Foolproof, flexible, and fragrant—ready in about 35 minutes!
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Total Time: 35–40 minutes
- Yield: 12 standard muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 15 oz can pumpkin purée (NOT pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs, room temperature
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- ¼ cup milk (dairy or non-dairy)
- Optional mix-ins: ½ cup chocolate chips, chopped nuts, or dried cranberries
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. Lightly mist liners to prevent sticking.
- Dry ingredients: In a medium bowl whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Wet ingredients: In a large bowl whisk pumpkin, granulated sugar, and brown sugar until smooth. Whisk in eggs one at a time, then oil, vanilla, and milk until silky.
- Make batter: Fold dry ingredients into wet just until combined (a few small lumps are fine). Gently fold in any mix-ins.
- Fill: Divide batter among cups, about ¾ full (use a 1/4-cup scoop).
- Bake: 20–22 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool 5 minutes in pan, then transfer to a rack.
Notes
Timing: Prep 15 min; Bake 20–22 min; Total 35–40 min. Variations: Dairy-free—use almond, oat, or coconut milk. Gluten-free—use a 1:1 GF baking blend (add 1/4 tsp xanthan gum if your blend lacks it). Lower sugar—reduce both sugars by up to 1/3 and add 1 tsp extra vanilla. Higher protein—swap 1/4 cup flour for unflavored protein powder; add 1–2 tbsp milk if batter thickens. Mini muffins: bake 10–12 min (makes ~36). Storage: Airtight at room temp 3 days; fridge 5–7 days; freeze up to 3 months (wrap individually). Pro tips: Use fresh spices; don’t overmix; avoid opening the oven before 15 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 26g
- Sodium: N/A
- Fat: 10g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 3g
- Cholesterol: N/A
Keywords: pumpkin muffins, easy pumpkin muffins, fall baking, moist pumpkin muffins, dairy-free option, gluten-free option
Find it online: https://harmonymeal.com/pumpkin-muffins/