Moist Spiced Pumpkin Muffins: A Fall Favorite (Print Version)

Whip up these moist spiced pumpkin muffins! A simple recipe for fluffy, flavorful fall treats, perfect for breakfast or a snack.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Muffins
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Muffin Base

01 - 1 ½ cups (190g) all-purpose flour
02 - ¾ cup (150g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 teaspoon baking powder
05 - 1 teaspoon baking soda

→ Wet Ingredients

06 - 1 (15-ounce) can pumpkin puree (not pie filling)
07 - ½ cup (120ml) vegetable oil
08 - 2 large eggs

→ Flavorful Spices

09 - 2 teaspoons ground cinnamon
10 - 1 teaspoon ground nutmeg
11 - ½ teaspoon ground ginger
12 - ¼ teaspoon ground cloves

→ Optional Add-ins

13 - ½ cup chocolate chips
14 - ½ cup chopped walnuts or pecans

# Instructions:

01 - First things first, get your oven preheating to 400°F (200°C). Then, line a 12-cup muffin tin with paper liners. I always give the liners a quick spray with non-stick spray too, just to be safe, especially if I'm using those cute patterned ones that sometimes stick. It's a small step, but it saves so much frustration later, honestly. I've had muffins weld themselves to the paper before, and that's just a sad situation.
02 - In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Give it a good whisk for about 30 seconds to make sure all those lovely spices are evenly distributed. You don't want a bite that's all cinnamon and no ginger, right? I always make sure there are no lumps in the brown sugar here, that's crucial for a smooth batter.
03 - In a separate, medium bowl, whisk the pumpkin puree, vegetable oil, and eggs until they're well combined and smooth. It should look like a beautiful, creamy orange mixture. This step always smells so wonderfully earthy and sweet, a real promise of the delicious moist spiced pumpkin muffins to come. Make sure there are no streaks of egg yolk, just a uniform color.
04 - Pour the wet ingredients into the dry ingredients. Now, here's the crucial part: mix until *just* combined. Seriously, stop as soon as you don't see any more dry streaks of flour. Overmixing is the enemy of tender muffins. I learned this the hard way, with several batches of tough, chewy muffins. A few lumps are totally fine, even welcome!
05 - Divide the batter evenly among the 12 prepared muffin liners. I like to use an ice cream scoop for this; it makes the process so much cleaner and ensures pretty even muffins. Fill them about two-thirds full. Don't be tempted to overfill, or you'll have muffin tops cascading over the sides, which is messy, though admittedly, sometimes delicious in its own chaotic way.
06 - Pop the muffin tin into your preheated oven. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 350°F (175°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high heat gives them a lovely dome! Let them cool in the tin for a few minutes before transferring to a wire rack. The smell filling your kitchen right now? That's pure joy, honestly, the best part of these moist spiced pumpkin muffins!

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overmix the batter; a few lumps are fine, but overmixing leads to tough muffins.
02 - Storage advice that actually works from my kitchen trials: Always cool muffins completely before storing in an airtight container at room temperature for up to 3-4 days.
03 - Substitution I've tried that worked surprisingly well: A 1:1 gluten-free flour blend can work, though the texture might be a bit more delicate.
04 - Serving suggestion that makes this dish extra special: Serve warm with a dollop of cream cheese frosting or a pat of butter and a hot cup of coffee.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - spatula
06 - ice cream scoop (optional)

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 4g

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