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Pumpkin Spice Muffins the Fall Treat You Didn't Know You Needed - Cozy, Fragrant, and Easy to Make

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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 all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (or allspice if you prefer)
  • 1/4 teaspoon ground ginger
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup neutral oil (like canola or vegetable)
  • 1/4 cup milk (dairy or unsweetened non-dairy)
  • 1 teaspoon vanilla extract
  • Optional add-ins: 1/2 cup chocolate chips, chopped pecans or walnuts, or dried cranberries
  • Optional topping: 2 tablespoons coarse sugar mixed with 1/2 teaspoon cinnamon

Method
 

  1. Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Whisk the dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. Mix the wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin puree, oil, milk, and vanilla. Whisk until the mixture looks creamy and fully blended.
  4. Combine gently. Add the dry mixture to the wet and stir with a spatula just until no streaks of flour remain. If using add-ins, fold them in now. Do not overmix—it keeps the muffins tender.
  5. Fill the cups. Divide the batter evenly among the muffin cups, about 3/4 full. Sprinkle with the cinnamon-sugar topping if using.
  6. Bake. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
  7. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.