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Homemade Pumpkin Spice Muffins for Fall – Cozy, Moist, and Easy

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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 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (or allspice)
  • 3/4 cup (150 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) neutral oil (such as canola or vegetable) or melted coconut oil
  • 1/4 cup (60 ml) milk (dairy or non-dairy)
  • 1 teaspoon pure vanilla extract
  • Optional mix-ins: 1/2 cup chocolate chips, chopped pecans, or walnuts
  • Optional topping: coarse sugar or simple cinnamon-sugar (1 tablespoon sugar + 1/4 teaspoon cinnamon)

Method
 

  1. Preheat and prep: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Whisk dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. Mix wet ingredients: In a separate bowl, whisk brown sugar and eggs until smooth. Add pumpkin puree, oil, milk, and vanilla. Whisk until just blended.
  4. Combine: Pour wet ingredients into the dry. Stir with a spatula until the flour disappears. Do not overmix. Fold in any mix-ins.
  5. Fill the cups: Divide batter evenly among the 12 cups, filling about 3/4 full. Sprinkle tops with coarse sugar or cinnamon-sugar if using.
  6. Bake: Bake 17–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool. Enjoy warm or at room temperature.