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Moist Pumpkin Muffins That Stay Soft for Days - A Cozy, Reliable Fall Treat

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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 (100 g) packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional but great)
  • 2 large eggs, room temperature
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive oil)
  • 1/4 cup (60 ml) milk (dairy or unsweetened non-dairy)
  • 2 teaspoons vanilla extract
  • Optional add-ins: 1/2 cup chocolate chips, chopped pecans or walnuts, or raisins
  • Optional topping: Coarse sugar for a light crunch

Method
 

  1. Prep the pan and oven: Heat oven to 375°F (190°C). Line a 12-cup muffin pan with liners or grease well.
  2. Whisk dry ingredients: In a large bowl, whisk flour, both sugars, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  3. Mix wet ingredients: In a separate bowl or large measuring cup, whisk eggs, pumpkin puree, oil, milk, and vanilla until smooth.
  4. Combine gently: Pour wet ingredients into dry. Stir with a spatula just until you no longer see dry streaks. Do not overmix. Fold in any add-ins.
  5. Fill the cups: Divide batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if using.
  6. Bake with a head start: Bake at 375°F (190°C) for 6 minutes, then reduce heat to 350°F (175°C) without opening the door. Bake another 10–12 minutes, until a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let muffins cool in the pan 5 minutes, then move to a rack. They’ll continue to set as they cool and stay very soft.