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Showstopping Pumpkin Muffins Recipe

Showstopping Pumpkin Muffins Recipe

4.8 from 17 reviews

These showstopping pumpkin muffins are the perfect treat for fall mornings or anytime you crave a deliciously spiced baked good. Moist, flavorful, and easy to make, they are sure to become a favorite in your baking repertoire.

Ingredients

Units Scale

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Wet Ingredients:

  • 1 cup canned pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract

Optional Topping:

  • Coarse sugar or streusel topping for garnish

Instructions

  1. Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
  2. Combine dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth.
  4. Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
  5. Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Optionally, add coarse sugar or streusel topping.
  6. Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and enjoy: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For bakery-style muffins, top with a quick homemade streusel of flour, butter, sugar, and cinnamon.
  • Muffins stay moist for several days and freeze well.

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