Description
Moist, warmly spiced pumpkin muffins with bakery-style tops and cozy fall flavor in every bite. Ridiculously easy and flexible with pantry ingredients.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 large eggs
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup pure pumpkin purée (not pie filling)
- ½ cup neutral oil (vegetable or canola)
- ⅓ cup water or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan or grease lightly.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add pumpkin, oil, water (or milk), and vanilla; whisk to combine.
- Fold the dry ingredients into the wet mixture just until no flour streaks remain. Don’t overmix.
- Divide batter evenly into muffin cups, about ¾ full. Sprinkle tops with coarse sugar if desired.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer muffins to a wire rack.
Notes
For extra variation, fold in chocolate chips or nuts. Avoid overmixing to keep muffins tender. Always use pure pumpkin, not pie filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: pumpkin muffins, fall baking, easy muffins, spiced muffins