As the crisp autumn air sets in, there’s something inherently comforting about turning on the oven, pulling out familiar ingredients, and baking a batch of warm, spiced pumpkin muffins. They’re more than just a seasonal treat—they’re a little slice of nostalgia wrapped in the flavors of cinnamon, ginger, and pumpkin pie spice. Whether you’re looking for a breakfast treat to pair with a steaming mug of coffee or a snack to brighten up a chilly afternoon, these pumpkin muffins have you covered.
For many, baking pumpkin muffins is a cherished tradition. Maybe it’s the way the aroma fills the house, inviting everyone to linger in the kitchen. Perhaps it’s the joy of sharing them fresh out of the oven, their tender centers still warm and aromatic. Or maybe it’s the memories they stir—a reminder of family gatherings, school bake sales, or a cozy Sunday morning spent in your favorite sweater. Whatever the case, pumpkin muffins are a quintessential part of autumn, embodying the warmth and togetherness the season brings.
This recipe is a keeper. It’s quick, easy, and incredibly satisfying, yielding muffins that are moist, flavorful, and perfectly spiced. You don’t need fancy equipment or hard-to-find ingredients; everything comes together in one bowl (well, maybe two), and the results are nothing short of bakery-worthy. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to make your kitchen smell amazing.
Why You’ll Love This Recipe:
- Perfect for Any Occasion: Whether it’s a weekday breakfast, a grab-and-go snack, or a festive addition to a holiday spread, these muffins fit the bill.
- Extra Moist and Tender: Thanks to pumpkin puree and vegetable oil, every bite is soft and satisfying.
- Loaded with Fall Flavor: A blend of cinnamon, ginger, and pumpkin pie spice ensures that every muffin tastes like autumn in a bite.
- Customizable: Add chocolate chips, nuts, or dried fruit to make them your own. You can even sprinkle some coarse sugar on top for an extra-special touch.
- No Special Equipment Required: All you need is a bowl and a whisk to create bakery-style muffins in your own kitchen.
- Dairy-Free Friendly: With a simple swap, these muffins cater to various dietary preferences.
Ingredients You’ll Need:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk (dairy or non-dairy)
How to Make Pumpkin Muffins
Step-by-Step Instructions:
1. Preheat Your Oven
Start by preheating your oven to 350°F (177°C). While it warms up, line a 12-count muffin pan with paper liners or lightly grease the pan with non-stick spray. This step ensures your muffins release easily after baking.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt. These spices are the heart of the recipe, infusing the muffins with their unmistakable fall flavor.
3. Prepare the Wet Ingredients
In another bowl, crack the eggs and whisk them until smooth. Add the granulated sugar and brown sugar, whisking until the mixture is creamy. Stir in the pumpkin puree until fully incorporated, followed by the vegetable oil and milk. The combination of pumpkin and oil guarantees the muffins stay moist and tender.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula, being careful not to overmix. A few small lumps are fine—they’ll disappear during baking.
5. Add Optional Mix-Ins
If you’re feeling creative, now’s the time to add extras. Chocolate chips, chopped walnuts, or dried cranberries work beautifully in this recipe. Fold them in gently, ensuring they’re evenly distributed.
6. Fill the Muffin Pan
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. For an extra touch of texture and sweetness, sprinkle the tops with coarse sugar.
7. Bake to Perfection
Bake the muffins in the preheated oven for 20-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them soft.
8. Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature—they’re delicious either way!
Helpful Tips:
- Measuring Flour: For the best texture, spoon the flour into your measuring cup and level it off. This prevents adding too much, which can make the muffins dense.
- Room Temperature Ingredients: Using room-temperature eggs ensures they mix more evenly into the batter, helping the muffins rise properly.
- Pumpkin Puree vs. Pie Filling: Always use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of the recipe.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Storage: Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature or warm them in the microwave for a fresh-from-the-oven experience.
- Reheating Tip: A quick 10-second zap in the microwave makes these muffins taste like they were just baked.
Nutritional Information (Per Muffin):
- Calories: ~210
- Carbohydrates: 33g
- Protein: 3g
- Fat: 8g
Frequently Asked Questions:
1. Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for equally delicious results.
2. Can I use coconut oil instead of vegetable oil?
Yes, melted coconut oil works as a substitute. It adds a subtle coconut flavor that pairs nicely with the spices.
3. How do I keep them moist for days?
Store them in an airtight container with a paper towel underneath and on top to absorb excess moisture. This trick keeps them fresh and soft.
Related Recipes:
Conclusion:
These pumpkin muffins are everything you love about fall in a single bite. They’re cozy, flavorful, and so simple to make that you’ll find yourself baking them on repeat. Perfect for sharing with loved ones or enjoying solo with your favorite fall beverage, this recipe will quickly become a staple in your kitchen.
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Cozy Pumpkin Muffins: A Classic Fall Recipe for Warmth and Comfort
Description
As the crisp autumn air sets in, there’s something inherently comforting about turning on the oven, pulling out familiar ingredients, and baking a batch of warm, spiced pumpkin muffins. They’re more than just a seasonal treat—they’re a little slice of nostalgia wrapped in the flavors of cinnamon, ginger, and pumpkin pie spice. Whether you’re looking for a breakfast treat to pair with a steaming mug of coffee or a snack to brighten up a chilly afternoon, these pumpkin muffins have you covered.
For many, baking pumpkin muffins is a cherished tradition. Maybe it’s the way the aroma fills the house, inviting everyone to linger in the kitchen. Perhaps it’s the joy of sharing them fresh out of the oven, their tender centers still warm and aromatic. Or maybe it’s the memories they stir—a reminder of family gatherings, school bake sales, or a cozy Sunday morning spent in your favorite sweater. Whatever the case, pumpkin muffins are a quintessential part of autumn, embodying the warmth and togetherness the season brings.
This recipe is a keeper. It’s quick, easy, and incredibly satisfying, yielding muffins that are moist, flavorful, and perfectly spiced. You don’t need fancy equipment or hard-to-find ingredients; everything comes together in one bowl (well, maybe two), and the results are nothing short of bakery-worthy. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to make your kitchen smell amazing.
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk (dairy or non-dairy)
Instructions
1. Preheat Your Oven
Start by preheating your oven to 350°F (177°C). While it warms up, line a 12-count muffin pan with paper liners or lightly grease the pan with non-stick spray. This step ensures your muffins release easily after baking.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt. These spices are the heart of the recipe, infusing the muffins with their unmistakable fall flavor.
3. Prepare the Wet Ingredients
In another bowl, crack the eggs and whisk them until smooth. Add the granulated sugar and brown sugar, whisking until the mixture is creamy. Stir in the pumpkin puree until fully incorporated, followed by the vegetable oil and milk. The combination of pumpkin and oil guarantees the muffins stay moist and tender.
4. Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula, being careful not to overmix. A few small lumps are fine—they’ll disappear during baking.
5. Add Optional Mix-Ins
If you’re feeling creative, now’s the time to add extras. Chocolate chips, chopped walnuts, or dried cranberries work beautifully in this recipe. Fold them in gently, ensuring they’re evenly distributed.
6. Fill the Muffin Pan
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. For an extra touch of texture and sweetness, sprinkle the tops with coarse sugar.
7. Bake to Perfection
Bake the muffins in the preheated oven for 20-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them soft.
8. Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature—they’re delicious either way!
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze them in a zip-top bag for up to 3 months. Thaw at room temperature or warm them in the microwave for a fresh-from-the-oven experience.
- Reheating Tip: A quick 10-second zap in the microwave makes these muffins taste like they were just baked.