Description
Soft, fluffy pumpkin spice muffins bursting with warm cinnamon, nutmeg, and cloves—perfect for a cozy fall breakfast or an easy snack.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
Wet Ingredients
- 1 cup pumpkin purée
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk together to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients and gently fold just until combined. Avoid overmixing to keep the muffins tender and fluffy.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake Muffins: Bake for 20–22 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and spring back when touched.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Add chocolate chips or chopped pecans to the batter for extra texture and flavor.
- Freeze leftover muffins in an airtight container for quick and convenient breakfasts or snacks later.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
