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Pumpkin Muffins - Soft, Cozy, and Perfect for Any Morning

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional but cozy)
  • 2 large eggs, at room temperature
  • 1 cup (200 g) granulated sugar or a mix of white and light brown sugar
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
  • 1 cup (240 g) pumpkin puree (100% pumpkin, not pie filling)
  • 1/3 cup (80 ml) milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/2–3/4 cup chocolate chips, chopped pecans or walnuts, dried cranberries, or pepitas for topping

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it.
  2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until combined.
  3. Whisk wet ingredients: In a large bowl, whisk eggs and sugar until smooth and slightly lighter. Add oil, pumpkin puree, milk, and vanilla. Whisk until fully blended.
  4. Combine gently: Add the dry mixture to the wet ingredients. Stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Fold in extras: If using chocolate chips, nuts, or cranberries, fold them in now. Save a few for the tops if you like.
  6. Fill the pan: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with pepitas or coarse sugar if using.
  7. Bake: Bake for 18–22 minutes, or until a toothpick comes out clean or with a few moist crumbs. Tops should spring back when lightly pressed.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool at least 10 more minutes before serving.