The Best Ever Pumpkin Muffins Recipe

I am excited to share my favorite Pumpkin Muffin Recipes. I mixed all-purpose flour, pumpkin puree, granulated and light brown sugars with aromatic spices like cinnamon, nutmeg, and cloves. The combination of eggs, vegetable oil, and a hint of vanilla results in a soft, moist treat everyone will enjoy.

I stumbled on this recipe not too long ago and I can’t help but share my excitement about these pumpkin muffins. They are seriously some of the best ever pumpkin muffins I’ve attempted.

The recipe is pretty straightforward; it calls for 1 1/2 cups of all purpose flour and two large eggs, along with 3/4 cup granulated sugar and a cup of pumpkin puree for that classic flavor. I also mix in a little baking powder, baking soda, and even a pinch of salt for balance, then blend in vegetable oil and a teaspoon of vanilla extract.

The muffins come out soft, fluffy, and moist- a bit like a moist pumpkin bread or an easy autumn recipe you might whip up when you’re short on time. A sprinkle of cinnamon-sugar on top gives them an extra delightful crunch.

These muffins are my go-to treat and remind me a bit of experimentin with blueberry muffins or even zucchini muffins in the past. Enjoy!

Why I Like this Recipe

I love these pumpkin muffins because they’re super moist and fluffy. I really like how the spices like cinnamon, nutmeg, and cloves give it that warm, cozy flavor that reminds me of autumn every time I bake them. I also dig how simple the recipe is – even when I mess up a bit on mixing, they still turn out awesome. And I have to say, the cinnamon-sugar topping adds a sweet crunch that makes every bite extra delicious.

Ingredients

• Flour gives necessary carbohydrates that create light, tender muffins.
• Pumpkin puree offers extra fiber, vitamins and a naturally soft texture.
• Eggs bring protein and act as a binder that holds all ingredients together.
• Sugars sweeten the mix and create a scrumptiously moist crumb.
• Oil adds moisture ensuring muffins stay tender even after cooling.
• Milk enriches the batter with creaminess and adds balanced moisture.
• Spices infuse warmth and flavor making these muffins uniquely delicious.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• For topping: 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.

2. In a medium bowl, whisk together 1 1/2 cups of all purpose flour, 3/4 cup granulated sugar, 1/2 cup firmly packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.

3. In a separate large bowl, beat the 2 eggs and then stir in 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract.

4. Slowly add the dry ingredients into the wet mix and stir until just combined, try not to overmix or the muffins might turn out dense.

5. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full.

6. In a small bowl, combine 2 tablespoons granulated sugar with 1/2 teaspoon cinnamon for the topping.

7. Sprinkle the cinnamon-sugar topping evenly over each muffin cup.

8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9. Remove the tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack.

10. Enjoy your soft, fluffy, and moist pumpkin muffins while they’re still warm, and feel free to dust a bit more cinnamon-sugar on top if you like it extra sweet.

Equipment Needed

1. Oven – You’ll need an oven set to 375°F to bake the muffins.
2. Muffin tin – Get one with enough cups for carrying the batter.
3. Paper liners or a greasing tool – Use paper liners or lightly grease the muffin tin.
4. Medium mixing bowl – For whisking together the dry ingredients.
5. Whisk – Essential for mixing the dry ingredients evenly.
6. Large mixing bowl – To beat the eggs and mix together the wet ingredients.
7. Measuring cups – To accurately measure flour, pumpkin puree, oils, and other liquids.
8. Measuring spoons – Necessary for the spices, baking powder, baking soda, and vanilla.
9. Mixing spoon or spatula – Use this to combine the dry and wet mixes without overmixing.
10. Small bowl – For combining the granulated sugar and cinnamon topping.
11. Toothpick – Use this to check if the muffins are fully baked.
12. Cooling rack – Transfer the muffins from the tin after letting them cool a bit.

This list should cover everything you need for the recipe.

FAQ

The Best Ever Pumpkin Muffins Recipe Substitutions and Variations

• Instead of using 1 1/2 cups of all purpose flour, you can try a cup and a half of whole wheat flour or a gluten-free blend if you’re avoiding gluten.
• If you don’t have granulated sugar, coconut sugar works pretty well as a substitute and gives a slight caramel taste.
• Swap out the vegetable oil for melted butter or canola oil. Both of these alternatives will do the trick if that’s what you have on hand.
• Not a fan of pumpkin puree? Try using an equal amount of sweet potato puree instead for a different twist on the flavor.
• If you’re looking to replace eggs, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg needed. Just stir and let it sit for a few minutes.

Pro Tips

1. Try not to overmix the batter when you combine the wet and dry ingredients; stirring just until they look combined helps keep your muffins light instead of dense.
2. It helps if you let your eggs, milk, and pumpkin puree come to room temperature before mixing, so everything blends better and you wont end up with lumps.
3. When you’re spooning the batter into the muffin tin, filling each cup about 2/3 full works best; this gives the muffins room to rise without overflowing, which makes them look messy.
4. For an extra flavor kick, you can experiment with adding a tiny pinch of ginger or cardamom into the spice mix, but dont overdo it or it might overpower the pumpkin flavor.