Description

These comforting spiced baked pumpkin muffins are soft, moist, and packed with classic autumn flavors like cinnamon, nutmeg, and ginger. Quick and easy to make, they’re perfect for breakfast, snacks, or cozy gatherings.

Ingredients

Scale

1 3/4 cups all-purpose flour (or whole wheat or gluten-free blend)
1 cup canned pumpkin puree
2/3 cup granulated sugar (or half brown sugar)
1/2 cup vegetable oil (or melted butter)
2 large eggs, room temperature
1/4 cup milk (dairy or unsweetened plant-based)
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Optional: 1/2 cup chopped pecans or walnuts
Optional: 1/2 cup mini chocolate chips
Optional: 1/3 cup dried cranberries
Optional: Raw sugar for sprinkling
Optional: Extra cinnamon or pumpkin spice for topping

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
In a large bowl, whisk pumpkin puree, sugar, oil, eggs, milk, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Stir in any optional mix-ins (nuts, chocolate chips, cranberries) if desired.
Scoop batter evenly into muffin cups, filling each about 3/4 full.
Sprinkle tops with raw sugar and extra spice if desired.
Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for 2 days, refrigerate up to 5 days, or freeze up to 2 months.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For vegan, substitute flax eggs and plant-based milk. Don’t overmix the batter for best texture. Mix dry ingredients ahead for quick morning baking. Muffins freeze well and can be reheated in the microwave or oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 13
Sodium: 150
Fat: 7
Saturated Fat: 1
Carbohydrates: 27
Fiber: 2
Protein: 3

Keywords: pumpkin muffins, easy pumpkin muffins, spiced muffins, fall baking, autumn treats, breakfast, snack, cozy recipes