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Pumpkin Spice Muffin3
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Pumpkin Spice Muffins

Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes

Ingredients

  • 1 ¾ cups all-purpose flour – structure hero
  • 1 tsp baking soda – lifts your muffins just right
  • ½ tsp baking powder – extra puff always welcome
  • ½ tsp salt – balances sweetness
  • 1 ½ tsp ground cinnamon – obvious but essential
  • ½ tsp ground nutmeg – cozy magic
  • ¼ tsp ground cloves – tiny punch of spice
  • ⅓ cup brown sugar – for warmth and moisture
  • ⅓ cup granulated sugar – balances brown sugar
  • ½ cup vegetable oil – keeps muffins soft
  • 2 large eggs – room temp preferred
  • 1 cup pumpkin puree – not pumpkin pie filling
  • 1 tsp vanilla extract – because flavor
  • ½ cup milk – any kind works
  • Optional but recommended:
  • ½ cup chopped walnuts or chocolate chips – texture + fun
  • Coarse sugar for topping – bakery vibes

Instructions

  • Preheat and Prep
  • Preheat your oven to 190°C / 375°F. Line a 12-cup muffin tin with liners or grease well. Future you will thank you.
  • Mix Dry Ingredients
  • In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Keep it light—no aggressive mixing required.
  • Mix Wet Ingredients
  • In another bowl, whisk together pumpkin puree, oils, eggs, milk, and vanilla until smooth. This is where magic meets simplicity.
  • Combine
  • Pour wet ingredients into dry ingredients. Stir gently until just combined. Overmixing = dense muffins. Stop when you see no flour streaks.
  • Optional Add-ins
  • Fold in walnuts or chocolate chips if using. Keep it gentle, we want fluffy, not sad and dense.
  • Fill Muffin Cups
  • Divide batter evenly into muffin cups, about ¾ full. Sprinkle coarse sugar on top if desired.
  • Bake
  • Bake for 18–22 minutes or until a toothpick inserted comes out clean. Cool slightly before removing from the pan.