Name: Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 cup pumpkin puree; 3/4 cup brown sugar; 1/2 cup vegetable oil; 2 eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger; 1/4 teaspoon cloves

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Soft, moist, and bursting with warm fall spices, these pumpkin muffins are the perfect treat for autumn mornings or anytime I crave a cozy, homemade snack. They come together easily with simple pantry ingredients, and each bite is packed with the comforting flavors of cinnamon, nutmeg, ginger, and cloves.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 3/4 cups all-purpose flour

1 cup pumpkin puree

3/4 cup brown sugar

1/2 cup vegetable oil

2 eggs

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon cloves

Directions

I preheat my oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with nonstick spray.

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a separate bowl, I mix the pumpkin puree, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.

Gradually, I add the dry ingredients to the wet ingredients, stirring gently until just combined. I make sure not to overmix.

I divide the batter evenly among the muffin cups, filling each about ¾ full.

I bake them for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories per muffin: 210 kcal

Variations

Chocolate Chip Pumpkin Muffins – I mix in ½ cup of chocolate chips for a sweet twist.

Nutty Pumpkin Muffins – I add ½ cup of chopped walnuts or pecans for extra crunch.

Healthier Option – I swap half of the flour for whole wheat flour and reduce the sugar slightly.

Gluten-Free – I use a gluten-free flour blend instead of all-purpose flour.

Maple Glaze – I drizzle the muffins with a simple maple glaze for extra flavor.

Storage/Reheating

Room Temperature – I store the muffins in an airtight container for up to 3 days.

Refrigerator – For longer storage, I keep them in the fridge for up to a week.

Freezing – I freeze the muffins in a sealed bag or container for up to 3 months. To thaw, I leave them at room temperature or warm them in the microwave for 15-20 seconds.

FAQs

How do I make these muffins extra moist?

I make sure not to overmix the batter, and I use pumpkin puree instead of pumpkin pie filling, which has added sugars and thickeners.

Can I make these muffins vegan?

Yes, I substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based milk.

Why did my muffins turn out dense?

Overmixing the batter can cause dense muffins. I stir just until the ingredients are combined to keep them light and fluffy.

Can I add a streusel topping?

Absolutely! I mix ¼ cup flour, 2 tablespoons sugar, 2 tablespoons butter, and a pinch of cinnamon to sprinkle on top before baking.

What’s the best way to reheat these muffins?

I warm them in the microwave for about 15 seconds or in a 300°F oven for 5 minutes to make them taste freshly baked.

Conclusion

These pumpkin muffins are the ultimate fall treat—soft, fluffy, and packed with warm spices. They are easy to make, versatile, and perfect for any occasion. Whether I enjoy them for breakfast or as an afternoon snack, they always bring a cozy touch to my day.

Recipe:

Pumpkin Muffins

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Print Recipe

Soft, moist, and bursting with warm fall spices, these Pumpkin Muffins are the perfect autumn treat. Made with real pumpkin puree and a blend of cinnamon, nutmeg, ginger, and cloves, they are easy to make in just 30 minutes. Enjoy them for breakfast, as a snack, or even dessert.

Total Time: 30 minutes
Yield: 12 muffins

Instructions

Preheat & Prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease with nonstick spray.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients: In a separate bowl, whisk together pumpkin puree, brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
Combine: Gradually fold dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Fill Muffin Cups: Divide the batter evenly among muffin cups, filling each about ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.