Here’s a soft, moist, warmly spiced recipe for Pumpkin Muffins — super easy, bakery-style, and perfect for fall (or anytime!).
🎃 Moist Pumpkin Muffins
Makes: 12 muffins
Prep Time: 10 minutes
Bake Time: 18–22 minutes
⭐ Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup sugar (or ½ white + ½ brown sugar)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves (optional but classic)
- 2 large eggs
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 tsp vanilla extract
🍂 Instructions
1. Mix the dry ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Baking powder
- Salt
- Cinnamon, nutmeg, ginger, cloves
2. Mix the wet ingredients
In a separate bowl, whisk:
- Eggs
- Pumpkin puree
- Oil
- Milk
- Vanilla
3. Combine
Pour the wet mixture into the dry mixture and stir until just combined.
(Don’t overmix—keeps muffins soft and fluffy!)
4. Fill muffin tins
- Line or grease a 12-cup muffin tin.
- Fill each cup about 2/3 to 3/4 full.
5. Bake
- Bake at 350°F (175°C) for 18–22 minutes.
- Muffins are done when a toothpick comes out clean.
6. Cool & serve
- Let cool 5–10 minutes.
- Enjoy warm or at room temperature.
🍫 Optional Add-Ins
- Chocolate chips (½–1 cup)
- Chopped walnuts or pecans
- Raisins or dried cranberries
- A cream cheese swirl
- A cinnamon-sugar topping before baking
🧁 Want bakery-style muffin tops?
Start at 425°F for 5 minutes, then reduce to 350°F for 12–14 more minutes.