Pumpkin Spice Muffins Recipe
Looking for a quick and delicious fall treat? This Pumpkin Spice Muffins Recipe is the perfect answer! With the warm flavors of cinnamon, nutmeg, and pumpkin, these muffins make a delightful breakfast or cozy snack. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields irresistible results.
Equipment
- Muffin tin (12-cup)
- Paper liners or non-stick spray
- Mixing bowls (one medium, one large)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup pumpkin puree (Libby’s works great!)
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves).
- In a separate large bowl, beat the eggs and sugar together until well combined. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ of the way full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Tips for Baking Success:
- Don’t overmix the batter. Gently folding the ingredients together will help ensure your muffins stay light and fluffy.
- For added texture, you can fold in chocolate chips or chopped nuts like walnuts or pecans.