I adore the way the fragrant spices blend with pumpkin puree in these Super Moist Pumpkin Muffins. Every bite transports me to memories of lively autumn afternoons and thoughtful gatherings. The unique combination of flavors creates a playful yet familiar sensation that invites you to savor the season in a whole new way.

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I always get excited when fall rolls around and I can finally experiment with pumpkin recipes. Recently I whipped up my Best Homemade Pumpkin Muffins and I swear these little treats turned out amazing.

I mixed together 1 3/4 cups all purpose flour along with 1 tsp each of baking soda and baking powder, then added a hint of salt and spices like ground cinnamon and ginger. I used 1 cup granulated sugar, 2 large eggs, and of course 1 cup pumpkin puree to make that signature pumpkin punch.

A mix of vegetable oil, milk, and a splash of vanilla extract made the batter super smooth. Honestly, these muffins reminded me of some of my favorite recipes like Pumpkin Butter Muffins and Homemade Pumpkin Spice Muffins.

They’re not only perfect for a crisp morning snack, but also a fun twist on just everything pumpkin. Give them a try and see what you think.

Why I Like this Recipe

1. I really love this recipe because its super simple and the directions make it easy to follow even when im a bit distracted in the kitchen
2. The warm spices like cinnamon, ginger, and nutmeg mix with the pumpkin perfectly and give me that cozy fall feeling every time i bake
3. I also appreciate how the muffins come out soft and a bit lumpy sometimes which makes them feel homemade and real
4. Finally, i love that these pumpkin muffins are great for any time of day, whether im having breakfast or just need a sweet snack to enjoy later in the day

Ingredients

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All Purpose Flour: Provides essential carbohydrates and gives the muffins a hearty texture.
Pumpkin Puree: Rich in fiber and vitamins and it adds natural sweetness and moisture.
Eggs: Offer protein that helps bind the batter and create a lighter crumb.
Vegetable Oil: Contributes healthy fats and keeps the muffins soft and moist.
Sugar: Sweetens the mix and lends energy, balancing the spices’ warmth.
Spices (cinnamon, ginger, nutmeg, cloves): Enhance the aroma and bring a cozy flavor punch.

Ingredient Quantities

1 3/4 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 cup granulated sugar

2 large eggs

1 cup pumpkin puree

1/2 cup vegetable oil

1/2 cup milk

1 tsp vanilla extract

How to Make this

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1. Preheat your oven to 375°F and grease a muffin tray.

2. In a large bowl, whisk together 1 3/4 cups of all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.

3. In another bowl, beat 1 cup of granulated sugar with 2 large eggs until the mix gets a bit frothy.

4. Stir in 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup milk and 1 tsp vanilla extract to the egg mixture until it’s mostly combined.

5. Pour the wet mixture into the bowl with the dry ingredients and stir gently until just mixed. Its okay if there are a few lumps.

6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

7. Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of a muffin.

8. Let the muffins cool in the pan for about 5 minutes then move them onto a rack to cool completely.

Equipment Needed

1. Oven (make sure it’s preheated to 375°F)
2. Muffin tray (remember to grease it)
3. Two mixing bowls (one for dry ingredients and one for the wet)
4. Measuring cups and spoons (to measure out the flour, spices, milk, etc)
5. Whisk (for blending the dry ingredients)
6. Mixer or a hand whisk (to beat the eggs and sugar until frothy)
7. Spatula (for gently folding the wet and dry mixes together)
8. Spoon (to help fill the muffin cups about 2/3 full)
9. Toothpick (to test if the muffins are done)
10. Cooling rack (for transferring the muffins after they cool a bit in the pan)

FAQ

Q: Can I use a different flour than all-purpose?

A: Sure, you can try a gluten-free blend or whole wheat, but it might change the texture a bit so you might need to adjust the liquid.

Q: How long do these pumpkin muffins stay fresh?

A: They usually stay good for about 2-3 days in an airtight container at room temp, or you can freeze them if you wanna keep them longer.

Q: What do I do if my muffins turn out too dense?

A: That can happen if your leavening agents aren’t fresh or if the batter’s overmixed, so make sure to measure carefully and mix just until combined.

Q: Can I swap vegetable oil for melted butter?

A: Yep, melted butter works fine for a richer flavor, though it might slightly alter the texture of the muffins.

Q: Do I need to preheat the oven before baking?

A: Absolutely, preheating the oven to the recipe’s recommended temperature ensures even baking and the best muffin rise.

The Best Homemade Pumpkin Muffins Recipe Substitutions and Variations

All purpose flour: Try using whole wheat pastry flour or even a gluten free blend if you need a healthier alternative.
Vegetable oil: You can swap vegetable oil for an equal amount of melted butter or canola oil which brings a bit of a different flavor.
Milk: Almond milk or any other plant-based milk works well as a substitute for regular milk.
Pumpkin puree: If you’re in a pinch, try using mashed sweet potatoes, they have a similar texture and flavor profile.

Pro Tips

1. Be careful when mixing your batter – stir just until the ingredients are combined. Over stirring will make your muffins dense and tough, so it’s best to leave a few lumps.
2. Keep an eye on your oven temperature. Ovens can run a bit off so it’s a good idea to use an oven thermometer if you have one.
3. Let the muffins cool in the tray for a few minutes, but then transfer them to a rack so they dont get soggy from the steam.
4. For a little extra flavor, you can try a small sprinkle of extra cinnamon on top before baking. Just a light dusting adds a nice touch without overpowering the recipe.

The Best Homemade Pumpkin Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven (make sure it’s preheated to 375°F)
2. Muffin tray (remember to grease it)
3. Two mixing bowls (one for dry ingredients and one for the wet)
4. Measuring cups and spoons (to measure out the flour, spices, milk, etc)
5. Whisk (for blending the dry ingredients)
6. Mixer or a hand whisk (to beat the eggs and sugar until frothy)
7. Spatula (for gently folding the wet and dry mixes together)
8. Spoon (to help fill the muffin cups about 2/3 full)
9. Toothpick (to test if the muffins are done)
10. Cooling rack (for transferring the muffins after they cool a bit in the pan)

Ingredients

1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup milk
1 tsp vanilla extract

Directions

Preheat your oven to 375°F and grease a muffin tray.
In a large bowl, whisk together 1 3/4 cups of all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp ground cloves.
In another bowl, beat 1 cup of granulated sugar with 2 large eggs until the mix gets a bit frothy.
Stir in 1 cup pumpkin puree, 1/2 cup vegetable oil, 1/2 cup milk and 1 tsp vanilla extract to the egg mixture until it’s mostly combined.
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just mixed. Its okay if there are a few lumps.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Let the muffins cool in the pan for about 5 minutes then move them onto a rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.