Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup canned pumpkin puree (100% pure pumpkin, not pie filling)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1/4 cup milk (any kind)
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners. Lightly grease the tops of the muffin pan to prevent sticking.
Step 2: In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: In a separate medium bowl, whisk together the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract until well combined and smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix; a few lumps are fine.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. For perfectly domed tops, you can fill them almost to the top.
Step 6: Place the muffin pan in the preheated oven and bake at 425°F (220°C) for 5 minutes. This initial high heat helps create that beautiful domed top.
Step 7: Reduce the oven temperature to 375°F (190°C) (without opening the oven door) and continue baking for another 15-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Step 8: Remove the muffins from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade pumpkin muffins recipe!
Notes
For an extra treat, sprinkle the tops with a coarse sugar or streusel before baking. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
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