Go Back

Spiced Pumpkin Muffins

These pumpkin muffins are made by mixing dry and wet ingredients to create a batter that is filled with warm spices and pureed pumpkin. They are baked until golden and slightly crisp on the edges, resulting in moist, fluffy muffins with a tender crumb and a hint of cinnamon and nutmeg.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour sifted
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup unsweetened pumpkin puree preferably canned
  • 1/2 cup vegetable oil
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper muffin liners or non-stick spray
  • Cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick spray.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined. The mixture should look uniform and slightly fluffy.
  3. In a separate bowl, whisk the eggs until they are light and slightly frothy, about 1-2 minutes.
  4. Add the pumpkin puree, vegetable oil, and vanilla extract to the eggs, then whisk until the mixture is smooth and well combined. The batter will appear slightly thick but uniform.
  5. Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined; avoid overmixing to keep the muffins tender.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. The batter should be soft and slightly domed on top.
  7. Bake the muffins in the preheated oven for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. The muffins will rise and become fragrant with warm spices.
  8. Remove the muffins from the oven and transfer them to a cooling rack. Let them cool for at least 10 minutes; they will be moist inside with a slightly crisp exterior.
  9. Once cooled slightly, serve the muffins warm or at room temperature for a soft, tender crumb with a spicy aroma.

Notes

For extra moist muffins, you can fold in some chopped walnuts or chocolate chips before baking.