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Pumpkin Muffins

These easy Pumpkin Muffins are soft, moist, and warmly spiced with cinnamon, nutmeg, ginger, and cloves. Made with real pumpkin puree, they're ready in about 30 minutes and make a cozy breakfast, snack, or fall dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • Equipment
  • 12-cup muffin tin
  • Paper muffin liners or cooking spray
  • Large mixing bowl
  • * Medium mixing bowl
  • * Whisk
  • * Rubber spatula
  • Measuring cups
  • * Measuring spoons
  • Wire cooling rack
  • Toothpick or cake tester

Ingredients
  

  • 1 can 15 oz pumpkin puree, not pumpkin pie filling
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ⅓ cup milk or buttermilk
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Optional: Chocolate chips, chopped walnuts, or streusel topping

Instructions
 

  • Preheat the oven to 375°F (190°C) and line or grease a 12-cup muffin tin.
  • Whisk the pumpkin puree, eggs, oil, milk, and sugar together in a large bowl.
  • In a separate bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
  • Fold in chocolate chips, walnuts, or other optional mix-ins.
  • Divide the batter between the muffin cups, filling each about ¾ full.
  • Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Measure flour by spooning it into the measuring cup and leveling it.
Don't overmix the batter.
Don't overbake.
Room-temperature eggs blend more evenly.
Buttermilk can create an especially tender crumb.
For bakery-style domed tops, start at 400°F for 5 minutes, then reduce to 375°F.
Store at room temperature for 2–3 days.
Refrigerate for 5–7 days.