The Best Homemade Pumpkin Muffins Recipe

I love crafting Super Moist Pumpkin Muffins that celebrate the season. With 1 cup of pumpkin puree, 2 large eggs, and a hint of vanilla extract, these muffins mix spices including cinnamon, ginger, nutmeg, and cloves. Their perfectly balanced sugars and soft texture bring a surprising twist to autumn baking.

Fall’s starting to roll around and I couldn’t resist trying my hand at the Best Homemade Pumpkin Muffins. I mixed together 1 cup pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract with the dry ingredients of 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, salt, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves.

I swear these muffins come out super moist every time you make them. I like to think of them as a twist on classic Pumpkin Butter Muffins or even the Muffins With Pumpkin Puree, but they have their own unique character.

Sometimes, I even imagine them as if they could be part of a Superbowl recipe or even Pumpkin Pecan Crunch Muffins. They surprised me with their kick of spice and a depth of flavor that keeps me coming back for more.

Enjoy experimenting with this recipe as much as I did!

Why I Like this Recipe

I really enjoy this recipe cause it brings that cozy fall vibe every time I bake it. There’s just something about the pumpkin and the mix of spices that makes my kitchen smell amazing, like a real autumn day.

I also love how simple it is to make, it doesn’t take forever and the instructions are pretty forgiving. Even if I mess up a little, I still end up with a tasty muffin I can share with friends.

Plus, I appreciate the balance between the sweetness from the sugars and the kick from the spices. It feels like every bite has just the right amount of flavor without being too overwhelming.

Ingredients

• Pumpkin puree provides fiber, vitamin A, moisture and a natural, subtle sweetness for flavor.
• Eggs supply high quality protein and act as a binder helping the muffins come together.
• Vegetable oil adds moisture and tenderness even if its not the healthiest fat option.
• Granulated sugar sweetens the muffins and gives quick energy through simple carbohydrates.
• Brown sugar enhances flavor with extra moisture and a richer molasses like taste.
• Spices like cinnamon, ginger, nutmeg and cloves infuse warmth, aroma and complexity.
• Vanilla extract boosts aroma and sweetness with a gentle, inviting flavor overall.
• All-purpose flour provides structure from carbohydrates and gluten so muffins rise well.
• Salt, baking soda and baking powder create balance and help the muffins rise perfectly.

Ingredient Quantities

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

How to Make this

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.

2. In a large bowl, whisk together the pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until everything’s well combined.

3. In another bowl, mix 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

4. Slowly add the dry ingredients into the wet mixture, stirring gently so you dont overmix.

5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.

6. Tap the tin lightly on the counter to release any air bubbles that might be trapped in the batter.

7. Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean.

8. When done, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack.

9. Enjoy these pumpkin muffins warm or at room temperature, and don’t be afraid to add a little extra sprinkle of sugar on top when serving if you’d like a sweeter touch.

Equipment Needed

1. Oven
2. Muffin tin or paper liners
3. Large bowl for mixing the wet ingredients
4. A second bowl for all the dry ingredients
5. Whisk for beating the wet mix
6. Measuring cups and spoons
7. Stirring utensil like a spatula or spoon
8. Toothpick to test for doneness
9. Cooling rack for the muffins

FAQ

The Best Homemade Pumpkin Muffins Recipe Substitutions and Variations

• If you dont have pumpkin puree on hand, try using sweet potato puree; it gives a similar moist texture and a slightly earthy flavor.
• You can use melted butter instead of vegetable oil which adds a rich flavor, but remember it might make the muffins a bit denser.
• For eggs, mashed bananas (one small banana per egg) work pretty good and add a hint of natural sweetness.
• Vanilla extract can be swapped with almond extract, but use less since almond tends to be much stronger.
• If you’re looking to switch up sugars, you could replace granulated sugar with an equal amount of honey or maple syrup, just reduce the liquid a little bit in the recipe.

Pro Tips

1. Make sure your pumpkin puree is at room temperature before mixing; it helps the batter blend smoother and gives your muffins a moist texture.

2. When you’re stirring the dry ingredients into the wet ones, stir just until they are combined. Overmixing can make the muffins tough and dense.

3. Invest in a good toothpick test. If it comes out with just a few moist crumbs then you’re good to go, but if there’s wet batter, give them a couple more minutes.

4. For a fun twist, try adding mix-ins like walnuts or even chocolate chips to the batter once everything is combined. It adds extra flavor and crunch that most people enjoy.