There’s something about pumpkin muffins that just feels like fall. The moment the leaves start turning gold and the air gets that crisp bite, my kitchen becomes a little sanctuary where cinnamon, nutmeg, and pumpkin reign supreme. These muffins are more than just a treat—they’re a seasonal tradition, the kind that brings everyone into the kitchen sniffing the air and asking, “Are those pumpkin muffins?”
I remember baking my first batch on a chilly October afternoon, wrapped in a sweater, music playing softly in the background, and my hands warmed by the oven as the scent of spice and pumpkin filled the house. Since then, they’ve become a staple every year. Whether we’re heading out for a weekend apple-picking adventure or just cozying up at home with a book and a mug of cider, these pumpkin muffins are always part of the moment.
What makes these muffins so special is their unbelievably soft texture, rich pumpkin flavor, and the way they stay moist for days (if they last that long!). They’re perfect for lunchboxes, after-school snacks, breakfast on the go, or even as a sweet little treat after dinner. I’ve made these for bake sales, brunch tables, and neighborly drop-offs—and they always get the same response: “Can I get the recipe?”
Let’s make a batch together—you’re going to love how simple and satisfying these are.
Why You’ll Love This Recipe:
- Super soft and moist: Thanks to the pumpkin puree, these muffins are tender and stay that way for days.
- Perfectly spiced: A warm blend of cinnamon, nutmeg, and cloves makes each bite taste like fall.
- Quick and easy: No mixer needed—just a bowl, a spoon, and a few minutes of your time.
- Great for freezing: Make a double batch and stash some away for a rainy day.
- Versatile: Add chocolate chips, chopped nuts, or a cinnamon-sugar topping if you want to jazz them up.
INGREDIENTS YOU’LL NEED:
- 1 ¾ cups (240g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs
- 1 ½ cups (340g) pumpkin puree
- ½ cup (120ml) vegetable oil
- ¼ cup (60ml) milk
- 1 teaspoon pure vanilla extract
HOW TO MAKE PUMPKIN MUFFINS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup. The warm oven and ready pan set the stage for baking success.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step is where all that cozy autumn magic begins. The spices will immediately make your kitchen smell incredible.
Step 3: Mix the Wet Ingredients
In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until smooth and creamy—this gives the muffins their delicate texture. Then add the pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until everything is beautifully combined and silky.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour. The batter should be thick and fragrant.
Step 5: Fill the Muffin Cups
Using a spoon or a cookie scoop, fill each muffin cup about ¾ full. This ensures a nice, rounded top without overflowing.
Step 6: Bake to Perfection
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly springy to the touch.
Step 7: Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). They’re irresistible while still warm—soft, spiced, and sweet.
HELPFUL TIPS:
- Don’t overmix: Stir the batter gently and stop as soon as everything is combined. This keeps the muffins light and fluffy.
- Add-ins are welcome: Toss in chocolate chips, chopped pecans, or a sprinkle of cinnamon sugar on top before baking for extra texture and flavor.
- Make it mini: Use a mini muffin tin for bite-sized treats—just reduce the bake time to 10–13 minutes.
- Use fresh pumpkin puree if you can: Canned works great, but fresh homemade puree adds an extra depth of flavor.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can make these muffins ahead of time and store them for quick breakfasts or snacks throughout the week. They also freeze beautifully—just let them cool completely, then pop them into a freezer bag. Reheat in the microwave for about 20 seconds and enjoy.
NUTRITIONAL INFORMATION (Per Muffin, Approx.):
- Calories: 220
- Carbohydrates: 30g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 30mg
- Sodium: 190mg
- Fiber: 1g
- Sugar: 18g
FREQUENTLY ASKED QUESTIONS:
Can I use whole wheat flour instead of all-purpose?
Yes! You can swap up to half of the all-purpose flour for whole wheat flour. Just keep in mind that it may make the muffins slightly denser.
Can I make these dairy-free?
Absolutely. Use any non-dairy milk (like almond, oat, or soy) in place of regular milk.
What if I don’t have pumpkin spice?
No worries—you’ve already got the essentials with cinnamon, nutmeg, and cloves. You can add a pinch of ginger or allspice if you want a fuller blend.
STORAGE INSTRUCTIONS:
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. They also freeze well for up to 3 months—just wrap individually and place in a freezer-safe bag or container.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy fall treats:
- Cozy Pumpkin Muffins: A Classic Fall Recipe for Warmth and Comfort
- Libby’s Pumpkin Muffins
- Irresistibly Moist Pumpkin Muffins
- Whole Wheat Pumpkin Muffins: A Cozy and Nutritious Fall Treat
CONCLUSION
Pumpkin muffins are more than just a seasonal snack—they’re a warm hug on a chilly morning, a little slice of autumn you can hold in your hand. Whether you’re baking them for your family, to share with friends, or just to savor quietly with a cup of tea, these muffins bring comfort and joy in every bite. Once you make them, you’ll see why they’re a year-after-year favorite.
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Soft & Fluffy Pumpkin Muffins
Description
There’s something about pumpkin muffins that just feels like fall. The moment the leaves start turning gold and the air gets that crisp bite, my kitchen becomes a little sanctuary where cinnamon, nutmeg, and pumpkin reign supreme. These muffins are more than just a treat—they’re a seasonal tradition, the kind that brings everyone into the kitchen sniffing the air and asking, “Are those pumpkin muffins?”
I remember baking my first batch on a chilly October afternoon, wrapped in a sweater, music playing softly in the background, and my hands warmed by the oven as the scent of spice and pumpkin filled the house. Since then, they’ve become a staple every year. Whether we’re heading out for a weekend apple-picking adventure or just cozying up at home with a book and a mug of cider, these pumpkin muffins are always part of the moment.
What makes these muffins so special is their unbelievably soft texture, rich pumpkin flavor, and the way they stay moist for days (if they last that long!). They’re perfect for lunchboxes, after-school snacks, breakfast on the go, or even as a sweet little treat after dinner. I’ve made these for bake sales, brunch tables, and neighborly drop-offs—and they always get the same response: “Can I get the recipe?”
Let’s make a batch together—you’re going to love how simple and satisfying these are.
Ingredients
1 ¾ cups (240g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar, packed
2 large eggs
1 ½ cups (340g) pumpkin puree
½ cup (120ml) vegetable oil
¼ cup (60ml) milk
1 teaspoon pure vanilla extract
Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup. The warm oven and ready pan set the stage for baking success.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step is where all that cozy autumn magic begins. The spices will immediately make your kitchen smell incredible.
Step 3: Mix the Wet Ingredients
In a separate large bowl, combine the granulated sugar, brown sugar, and eggs. Whisk until smooth and creamy—this gives the muffins their delicate texture. Then add the pumpkin puree, vegetable oil, milk, and vanilla extract. Stir until everything is beautifully combined and silky.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—stop as soon as you no longer see streaks of flour. The batter should be thick and fragrant.
Step 5: Fill the Muffin Cups
Using a spoon or a cookie scoop, fill each muffin cup about ¾ full. This ensures a nice, rounded top without overflowing.
Step 6: Bake to Perfection
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and slightly springy to the touch.
Step 7: Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). They’re irresistible while still warm—soft, spiced, and sweet.
Notes
You can make these muffins ahead of time and store them for quick breakfasts or snacks throughout the week. They also freeze beautifully—just let them cool completely, then pop them into a freezer bag. Reheat in the microwave for about 20 seconds and enjoy.