Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup neutral oil, such as canola, vegetable, or avocado oil
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- Optional topping: 2 tablespoons coarse sugar mixed with 1/4 teaspoon cinnamon
Do This
- 1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.
- 2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
- 3. In a second bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, milk, and vanilla until smooth.
- 4. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
- 5. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle with cinnamon sugar, if using.
- 6. Bake for 20 minutes, until the tops spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- 7. Cool in the pan for 5 minutes, then transfer to a wire rack and enjoy warm.
Why You’ll Love This Recipe
- Soft and tender: Pumpkin puree and oil keep these muffins moist for days without feeling heavy.
- Warmly spiced but familiar: Cinnamon and nutmeg lead the flavor, with ginger and cloves adding gentle cozy depth.
- Simple pantry ingredients: No mixer, no fancy steps, and everything comes together in two bowls.
- Perfect for breakfast or snacks: They are sweet enough to feel like a treat but still approachable for everyday mornings.
Grocery List
- Produce: Canned pumpkin puree or fresh pumpkin puree
- Dairy: Whole milk, large eggs
- Pantry: All-purpose flour, baking soda, baking powder, fine salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, light brown sugar, granulated sugar, neutral oil, vanilla extract, optional coarse sugar
Full Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour, spooned and leveled, about 220 grams
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree, about 240 grams, not pumpkin pie filling
- 1/2 cup neutral oil, such as canola, vegetable, or avocado oil
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup whole milk, room temperature
- 2 teaspoons vanilla extract
Optional Cinnamon Sugar Topping
- 2 tablespoons coarse sugar, turbinado sugar, or sparkling sugar
- 1/4 teaspoon ground cinnamon
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Preheat the oven to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with nonstick baking spray. This recipe makes 12 standard muffins, and the batter is designed to fill each muffin cup about three-quarters full for nicely domed tops.
Step 2: Mix the dry ingredients
In a medium mixing bowl, whisk together the 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Whisk for about 30 seconds so the leaveners and spices are evenly distributed throughout the flour.
Step 3: Whisk the pumpkin mixture
In a large mixing bowl, whisk together the 1 cup pumpkin puree, 1/2 cup neutral oil, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 1/4 cup whole milk, and 2 teaspoons vanilla extract. Whisk until the mixture looks glossy, smooth, and evenly combined, about 1 minute.
Step 4: Combine the batter gently
Add the dry ingredients to the pumpkin mixture. Using a silicone spatula or wooden spoon, fold everything together just until you no longer see dry flour. The batter will be thick, soft, and warmly orange. Try not to overmix; a few small lumps are completely fine and help keep the muffins tender.
Step 5: Portion the muffins and add topping
Divide the batter evenly among the 12 prepared muffin cups, using about 1/4 cup batter per cup. Each cup should be about 3/4 full. If using the topping, stir together 2 tablespoons coarse sugar and 1/4 teaspoon cinnamon, then sprinkle a small pinch over each muffin for a lightly crisp, sparkly top.
Step 6: Bake until domed and set
Bake at 375°F for 20 minutes, or until the muffins are puffed, the tops spring back lightly when touched, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Avoid baking much longer than needed; pumpkin muffins are best when they stay soft and moist.
Step 7: Cool and serve
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool for at least 10 minutes before serving, or enjoy them warm if you like a softer, more bakery-style texture. These are wonderful plain, with a small pat of salted butter, or alongside coffee, tea, or warm apple cider.
Pro Tips
- Use pumpkin puree, not pumpkin pie filling: Pumpkin pie filling already contains sugar and spices, which will throw off the flavor and texture.
- Measure flour carefully: Spoon the flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dense.
- Do not overmix: Stir only until the dry ingredients disappear. Overmixing develops gluten and can make muffins tough instead of soft.
- Room-temperature eggs and milk help: They blend more smoothly with the pumpkin and oil, giving the muffins a more even crumb.
- For taller muffin tops: Let the batter rest in the bowl for 10 minutes before portioning, then bake as directed at 375°F.
Variations
- Chocolate chip pumpkin muffins: Fold 3/4 cup semisweet chocolate chips into the batter before portioning.
- Nutty pumpkin muffins: Fold in 1/2 cup chopped toasted pecans or walnuts for crunch and a richer fall flavor.
- Cream cheese swirl muffins: Beat 4 ounces softened cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla. Add 1 teaspoon to the top of each filled muffin cup and swirl gently with a toothpick before baking.
Storage & Make-Ahead
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days; let them come to room temperature or warm each muffin in the microwave for 10 to 15 seconds before serving. To freeze, wrap each cooled muffin tightly and place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature for about 1 hour. You can also mix the dry ingredients up to 1 week ahead and store them in an airtight container; combine with the wet ingredients when ready to bake.
Nutrition (per serving)
Approximate nutrition per 1 muffin: 225 calories, 4 g protein, 33 g carbohydrates, 10 g fat, 1.5 g saturated fat, 40 mg cholesterol, 230 mg sodium, 1.5 g fiber, and 18 g sugar. Nutrition will vary based on exact ingredients, toppings, and mix-ins.
