Fluffy Pumpkin Muffins
These fluffy pumpkin muffins are a great fall-inspired treat that’s easy to make and even easier to enjoy. Whether you’re craving something for breakfast, a snack, or a dessert, these muffins deliver the perfect balance of sweetness, warmth, and moist texture. The combination of pumpkin puree and warm spices creates a comforting, soft muffin that’s ideal for any time of the day.
Here’s how to make these fluffy pumpkin muffins:
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil for a lighter flavor)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves (optional, but adds great flavor!)
- ½ cup milk (you can use whole, almond, or oat milk)
- Optional: ½ cup chocolate chips or chopped walnuts (for added texture)
Instructions:
- Preheat the oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray. This ensures the muffins come out easily once baked. - Mix the wet ingredients:
In a large bowl, whisk together the 1 cup of pumpkin puree, 2 large eggs, and ½ cup of vegetable oil. Add in the 1 cup of granulated sugar and 1 tsp of vanilla extract, whisking until smooth and combined. The wet mixture should be creamy and well-blended. This base will give the muffins their richness and moisture. - Combine the dry ingredients:
In a separate bowl, sift together the 1 ¾ cups of all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves (if using). Sifting helps prevent any clumps and ensures an even distribution of the dry ingredients. Stir until well combined. - Add the dry ingredients to the wet:
Slowly add the dry ingredients to the wet mixture, folding them in gently with a spatula or spoon. It’s important not to overmix the batter; stirring just until the flour is incorporated will ensure the muffins remain light and fluffy. If you’re adding chocolate chips or chopped walnuts, gently fold them into the batter now. - Fill the muffin tin:
Spoon the batter into the muffin tin, filling each cup about ¾ of the way full. This allows room for the muffins to rise and form a nice dome shape. If desired, you can sprinkle a little cinnamon sugar on top of each muffin for extra flavor and a crunchy topping. - Bake the muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them after 18 minutes, as oven temperatures may vary. The muffins should be golden brown on top and firm to the touch. - Cool and enjoy:
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from falling apart. If you can’t wait, enjoy them warm with a pat of butter or a drizzle of honey!
Storage:
These muffins can be stored in an airtight container for up to 3 days at room temperature. For longer storage, they freeze well for up to 3 months. Just be sure to let them cool completely before freezing!
Why these muffins are a winner:
- Fluffiness: The combination of baking soda, baking powder, and the moisture from the pumpkin puree ensures a soft and fluffy texture.
- Pumpkin goodness: Not only does the pumpkin add moisture, but it also gives these muffins a delightful, slightly earthy flavor that pairs beautifully with the spices.
- Customizable: Add-ins like chocolate chips, walnuts, or even dried cranberries can easily be mixed in to suit your taste.
Whether you’re baking these muffins for a special occasion or as a weekday treat, you’ll love how easy and satisfying they are. Enjoy a bite and savor the cozy flavors of fall!
These fluffy pumpkin muffins are the perfect way to enjoy the season, and they’re sure to impress your family and friends.