Pumpkin Muffins

Introducing the BEST Pumpkin Muffins! If you’re craving something sweet, filled with fall flavors, you're in luck because I’m sharing my absolute favorite pumpkin muffin recipe. These muffins bake up tender, moist and fluffy with plenty of warm pumpkin spice deliciousness!

Course Breakfast, Brunch, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 236

Author Kim

Ingredients

1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (201g) granulated sugar
1/4 cup (55g) brown sugar
1 cup (244g) canned pumpkin puree
2 large eggs beaten
1/2 cup vegetable oil, melted coconut oil or melted butter
1/4 cup water, orange juice or apple juice
1 teaspoon pure vanilla extract
Optional add-ins: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large mixing bowl, whisk together dry ingredients.
In a separate medium mixing bowl, stir together the sugars, pumpkin puree, eggs, oil, water and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined. Don’t over mix - some small lumps are fine.
Fill muffin pan evenly with batter until each muffin cup is nearly full. Bake for 5 minutes at 425 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 10 minutes in the muffin pan. After a couple of hours, the flavor instensifies and these become even more delicious!

Notes

Storing leftovers: They’ll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Cupcakes: These muffins can easily be made into cupcakes! Simply, frost with a cream cheese frosting. My cinnamon cream cheese frosting is especially delicious!

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