Description
Easy Pumpkin Muffins are the perfect fall baking treat—moist, fluffy, and warmly spiced with cinnamon, nutmeg, and cloves. They come together quickly with simple pantry staples, making them ideal for cozy mornings, school snacks, or holiday gatherings.
Ingredients
1 can (15 oz) pumpkin puree
2 large eggs
½ cup vegetable oil
¼ cup water
1 ½ cups sugar
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger
Instructions
Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
In a separate bowl, sift together flour, baking soda, salt, and spices.
Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
Divide batter evenly into muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Notes
Sifting flour and spices helps distribute flavors evenly.
Oil keeps muffins extra moist—great for make-ahead batches.
For a bakery-style finish, sprinkle coarse sugar on top before baking.
Mix-ins like chocolate chips, pecans, or cranberries can be added.
Store at room temp for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American