The Best Homemade Pumpkin Muffins Recipe

Fall in love with autumn flavors thanks to these Homemade Pumpkin Spice Muffins. The recipe blends rich pumpkin puree with a subtle mix of cinnamon, nutmeg, ginger and cloves. Enjoy these perfectly light, moist treats that evoke cozy mornings and festive gatherings, capturing the true essence of pumpkin season.

I’ve been perfecting my homemade pumpkin muffins for a while now and these muffins with pumpkin puree are a game changer. The recipe mixes 1 cup pumpkin puree with 1/2 cup granulated sugar and 1/2 cup packed brown sugar to make a moist treat with just the right amount of sweetness.

I add in 2 large eggs and 1/4 cup milk which boosts the protein content, and a dash of 1 tsp vanilla extract for flavor. When combined with 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt, they turn out super soft and flavorful.

The spices, like 1 tsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves, not only provide a warm aroma but also make these muffins a nutrition-packed breakfast. I always enjoy these homemade pumpkin spice muffins especially when I need a hint of fall, like during the Superbowl recipes or even a quick mid-day snack.

Why I Like this Recipe

I love this recipe because it fills my kitchen with the cozy smell of fall, like when I was a kid and the leaves were turning. I also really like how the spices all blend together – the cinnamon, nutmeg, ginger, and cloves give it a kick that makes every bite feel special. The muffins come out super moist and tender, which always makes me excited to try them. And honestly, I like that the recipe is pretty simple and doesn’t take forever to put together, so I can whip up a batch even on a busy day.

Ingredients

• All-purpose flour gives structure, carbs, and energy to your muffins.
• Pumpkin puree adds moisture, fiber, and a naturally sweet pumpkin taste.
• Granulated sugar sweetens the mix and helps with browning during baking.
• Brown sugar adds extra moisture and a deep, caramel-like note to flavor.
• Eggs give protein and help bind all ingredients for a better texture.
• Vegetable oil adds healthy fats making muffins soft, dont become too dry.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease them.

2. In a large bowl, whisk together 1 3/4 cups flour, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.

3. In another bowl, mix 1 cup pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1/4 cup milk, and 1 tsp vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and gently stir until just combined dont overmix or the muffins might turn out too dense.

5. Spoon the batter evenly into the muffin cups making sure each cup is filled about 2/3 full.

6. Give the tin a little tap on the counter to settle the batter and release any air bubbles.

7. Bake in the preheated oven for about 18 to 22 minutes or until a toothpick inserted in the center comes out mostly clean.

8. Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a cooling rack to finish cooling.

Equipment Needed

1. Preheated oven set to 350°F
2. Muffin tin with paper liners or a way to grease it
3. A large bowl for mixing your dry ingredients
4. A whisk to blend the dry ingredients
5. A second bowl for combining the wet ingredients
6. Measuring cups and spoons for all the liquids and spices
7. A spatula or sturdy spoon for gently stirring the batter
8. A toothpick to check if the muffins are baked through
9. A cooling rack to let the muffins finish cooling after baking

FAQ

The Best Homemade Pumpkin Muffins Recipe Substitutions and Variations

• If you don’t have pumpkin puree, you can try mashed sweet potato or butternut squash puree as an alternative though the flavor might change slightly.
• Instead of vegetable oil, you could use melted butter or even unsweetened applesauce which may add a bit of moisture and a lighter taste.
• If you’re short on granulated sugar, coconut sugar can work as a substitute but be aware it might give a deeper caramel note.
• For all-purpose flour, mixing in some whole wheat flour can add a nutty flavor even if you use just a portion of it.
• If milk is an issue, try almond milk or soy milk as a replacement, which work just fine in keeping the muffins moist.

Pro Tips

1. Be super careful when you mix your wet and dry ingredients – remember, a few lumps are totally okay. Overmixing can make your muffins come out heavy and dense, so stir just until you don’t see any dry spots.

2. After you spoon the batter into your muffin cups, give the tin a gentle tap on the counter. This helps even out the batter and releases any pesky air bubbles that might mess with how evenly things bake.

3. Keep an eye on your muffins as they’re baking by checking them with a toothpick a minute or two before the timer goes off. If a few moist crumbs stick to the pick, it’s better to let them bake for a few more minutes instead of taking them out too early.

4. If you feel like adding your own twist, try a few extra mix-ins like a sprinkle of chopped nuts or a dash of extra cinnamon on top before you bake. It might change the texture and flavor in a really fun way.