Description

Pumpkin Muffins are soft, moist, and filled with the warm flavors of fall. With the classic combination of pumpkin, cinnamon, and nutmeg, these muffins will have your kitchen smelling like fall in no time! Whether you’re a seasoned baker or just starting with fall baking, these muffins are perfect for any occasion.

Ingredients

Scale

For the Muffins:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves (optional)
1/2 cup sugar (granulated)
1/2 cup brown sugar (packed)
1/2 cup vegetable oil (or melted butter)
2 large eggs
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract

Optional Add-ins:

1/2 cup chocolate chips or raisins
1/2 cup walnuts or pecans, chopped

For Topping (Optional):

Sugar (to sprinkle on top for a little sweetness)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). If using a Pampered Chef brownie pan, lightly grease it or line with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using). Set aside.
Mix Wet Ingredients: In a separate bowl, whisk together sugar, brown sugar, vegetable oil, and eggs. Add the pumpkin puree and vanilla extract, whisking until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, folding until just combined. Avoid overmixing.
Add Optional Mix-ins: If adding chocolate chips, raisins, or nuts, fold them into the batter.
Fill the Pan: Spoon the batter into the prepared muffin tin or Pampered Chef brownie pan, filling each cup about 2/3 full. Sprinkle a little sugar on top.
Bake: Bake for 18-22 minutes, or until a toothpick inserted comes out clean. The muffins should be golden brown.
Cool and Serve: Cool for a few minutes in the pan before transferring to a wire rack. Serve warm for the best flavor.

Notes

Don’t overmix: Mixing just until combined helps avoid dense muffins.
Use pumpkin puree, not pie filling: Make sure to use 100% pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices.
Check for doneness: Start checking at 18 minutes by inserting a toothpick—if it comes out clean, the muffins are done.
Optional topping: Add a streusel topping for extra sweetness and texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 12g
Sodium: 170mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: Pumpkin Muffins, Pumpkin Spice Muffins, Fall Baking, Pumpkin Recipes, Healthy Muffins