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My Best Pumpkin Muffins Recipe

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My Best Pumpkin Muffins Recipe

Fall is the perfect time to indulge in the warm, comforting flavors of pumpkin. These pumpkin muffins are moist, flavorful, and just the right amount of sweet. Whether you’re a pumpkin spice fanatic or just looking for a delicious treat to enjoy with your morning coffee, these muffins are sure to hit the spot.

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Why You’ll Love These Pumpkin Muffins

These pumpkin muffins are incredibly easy to make and are packed with the flavors of fall. They are moist and fluffy, with a perfect balance of pumpkin and spice. Plus, they make your kitchen smell amazing while they bake!

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Key Ingredients

Pumpkin Puree

  • Pumpkin Puree: The star of the show, providing moisture and a rich pumpkin flavor.


  • Spices: Cinnamon, nutmeg, ginger, and cloves bring the quintessential fall flavor to these muffins.


  • Sugar: A combination of granulated sugar and brown sugar adds sweetness and depth.


  • Flour: All-purpose flour gives the muffins structure and fluffiness.


  • Eggs: Bind the ingredients together and add richness.


  • Oil: Keeps the muffins moist. You can use vegetable oil or melted butter for a richer flavor.

Essential Baking Tools

  1. Mixing Bowls: For combining the ingredients.
  2. Whisk: For mixing the wet ingredients.
  3. Spatula: For folding the ingredients together.
  4. Muffin Pan: Standard 12-cup muffin tin.
  5. Paper Liners: To line the muffin tin and make cleanup easier.
  6. Measuring Cups and Spoons: For accurate measurements.

Step-by-Step Preparation

Preparing the Ingredients

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
  2. Gather Ingredients: Measure out 1 cup of pumpkin puree, 1 cup of granulated sugar, 1/2 cup of brown sugar, 2 large eggs, 1/2 cup of vegetable oil, 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves.

Mixing the Wet Ingredients

  1. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth and well combined.

Combining the Dry Ingredients

  1. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Mixing Everything Together

  1. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to keep the muffins light and fluffy.

Baking the Muffins

  1. Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  2. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  3. Cool: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Pumpkin Muffins

  • Don’t Overmix: Overmixing the batter can result in dense muffins. Mix just until the ingredients are combined.
  • Room Temperature Ingredients: Make sure eggs and pumpkin puree are at room temperature for better mixing.
  • Check for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean, they’re ready.

Variations and Substitutions

  • Add Nuts or Chocolate Chips: Stir in 1/2 cup of chopped walnuts, pecans, or chocolate chips for extra texture and flavor.
  • Use Whole Wheat Flour: For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
  • Spiced Cream Cheese Filling: Add a spiced cream cheese filling for an extra decadent treat. Simply mix cream cheese with a bit of sugar and pumpkin spice, then spoon into the center of the batter before baking.

Serving Suggestions

  • Breakfast: Serve warm with a pat of butter and a hot cup of coffee.
  • Snack: Enjoy as an afternoon snack with a glass of milk.
  • Dessert: Top with a dollop of whipped cream or a drizzle of maple glaze.

Storing and Freezing Muffins

  • Storage: Store muffins in an airtight container at room temperature for up to 3 days.
  • Freezing: Freeze muffins in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 3 months. To reheat, thaw at room temperature or warm in the microwave.

Nutritional Information

Each muffin (based on 12 muffins) has approximately:

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  • Calories: 250
  • Protein: 3g
  • Fat: 10g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Sugar: 22g


These pumpkin muffins are the perfect fall treat, combining the rich flavors of pumpkin and spice into a moist, delicious muffin. They are easy to make and versatile enough to enjoy for breakfast, a snack, or dessert. Give this recipe a try, and it’s sure to become a favorite in your household.


1. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree. Simply roast and puree the pumpkin, and use it in place of canned pumpkin.

2. Can I make these muffins gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

3. What can I use instead of vegetable oil? You can use melted butter, coconut oil, or even applesauce for a lower-fat option.

4. Can I add a streusel topping? Yes, a streusel topping made of flour, butter, and brown sugar would add a delicious crunch.

5. How do I prevent the muffins from sticking to the liners? Spray the liners lightly with cooking spray before adding the batter to prevent sticking.

Source: sallysbakingaddiction.com

Yield: 12

My Best Pumpkin Muffins Recipe

My Best Pumpkin Muffins Recipe

Fall is the perfect time to indulge in the warm, comforting flavors of pumpkin. These pumpkin muffins are moist, flavorful, and just the right amount of sweet. Whether you’re a pumpkin spice fanatic or just looking for a delicious treat to enjoy with your morning coffee, these muffins are sure to hit the spot.

Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes


  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
  4. Spoon the batter into liners, filling them all the way to the top.
  5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying. 
  6. Cover tightly and store at room temperature for up to 1 week.
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