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Pumpkin Muffins - Soft, Spiced, and Perfect for Any Morning

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional, for extra warmth)
  • 2 large eggs, at room temperature
  • 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) neutral oil (such as canola or vegetable)
  • 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
  • 2 teaspoons vanilla extract
  • Optional add-ins: 1/2 cup chocolate chips, chopped nuts, or dried cranberries
  • Optional topping: coarse sugar or a simple cinnamon-sugar sprinkle

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Mix dry ingredients: In a large bowl, whisk flour, both sugars, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until no lumps remain.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
  4. Bring it together: Pour the wet mixture into the dry. Stir gently with a spatula until just combined. A few streaks of flour are okay. Do not overmix.
  5. Add extras: Fold in chocolate chips, nuts, or cranberries if using. Keep the batter thick and slightly lumpy.
  6. Fill the tin: Divide the batter evenly among the 12 cups, filling each about 3/4 full. Sprinkle tops with coarse sugar or cinnamon-sugar if you like.
  7. Bake hot, then reduce: Place the tin in the oven and bake at 400°F (200°C) for 5 minutes to boost the rise. Without opening the door, reduce heat to 350°F (175°C) and bake 13–16 more minutes, until a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.