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The Best Pumpkin Muffins Recipe You'll Ever Bake - Soft, Spiced, and Foolproof

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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) light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (canola, vegetable, or light olive)
  • 1/4 cup (60 ml) milk (dairy or unsweetened almond)
  • 2 teaspoons pure vanilla extract
  • Optional mix-ins: 3/4 cup chocolate chips, chopped pecans, or walnuts
  • Optional topping: Coarse sugar or quick cinnamon-sugar sprinkle

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and spices until well combined and no sugar lumps remain.
  3. In a separate bowl or large measuring cup, whisk the pumpkin puree, eggs, oil, milk, and vanilla until smooth.
  4. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix; a few small streaks of flour are fine.
  5. Fold in any optional mix-ins like chocolate chips or nuts.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if using.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.