Soft, spiced, and full of pumpkin goodness — these muffins bring all the fall vibes in one bite. They're quick to whip up, freezer-friendly, and make your kitchen smell amazing.
🧡 Why You’ll Love These Pumpkin Muffins
✔️ One Bowl – Less mess, more muffin.
✔️ Super Moist – Thanks to pumpkin purée and brown sugar.
✔️ Perfectly Spiced – Just the right amount of cinnamon and nutmeg.
✔️ Great for Sharing – Makes 12 delicious muffins.
📝 Ingredients
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1 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 ½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground cloves (optional)
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2 large eggs
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1 cup pumpkin purée (not pumpkin pie filling)
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½ cup vegetable oil (or melted coconut oil)
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¾ cup brown sugar
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¼ cup granulated sugar
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¼ cup milk (any kind)
- 1 tsp vanilla extract
🥣 Instructions
1. Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. Mix Wet Ingredients
In another bowl, whisk together eggs, pumpkin purée, oil, both sugars, milk, and vanilla until smooth.
4. Combine
Add wet ingredients to the dry and stir until just combined. Do not overmix! The batter will be thick.
5. Fill & Bake
Scoop the batter into the muffin tin, filling each cup about ¾ full.
Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Enjoy
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
🧁 Optional Add-Ins
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Mini chocolate chips
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Chopped walnuts or pecans
- A sprinkle of cinnamon sugar on top before baking
🔪 Pro Tip: Get Perfect Muffin Batter with a Muffin Pan
👉 Explore our favourite muffin pans to upgrade your kitchen game.
