Description
Easy and moist pumpkin muffins perfect for fall baking. This recipe highlights the comforting flavors of pumpkin and spice, making them ideal for breakfast or a seasonal treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 1 and 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour muffin tins or line with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and ground cloves.
- In a separate bowl, whisk together the sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- If using, gently fold in the chopped pecans.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moist muffins, ensure you use pumpkin puree, not pumpkin pie filling.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Add chocolate chips or raisins for a variation.
- These muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
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