Showstopping Pumpkin Muffins Recipe
These Showstopping Pumpkin Muffins are a delightful treat perfect for fall mornings. Moist and flavorful, these spiced muffins are quick and easy to make, making them a great addition to your breakfast spread.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients:
- 1 cup canned pumpkin purée
- 2/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
Optional topping: 2 tbsp coarse sugar or streusel crumble
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin pan.
- Combine dry ingredients: In a medium bowl, whisk together the dry ingredients.
- Mix wet ingredients: In a large bowl, whisk together the wet ingredients until smooth.
- Combine ingredients: Gently fold the dry ingredients into the wet mixture until just combined.
- Fill muffin cups: Divide the batter into muffin cups and sprinkle with topping if desired.
- Bake: Bake for 20–23 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the muffins cool before enjoying!
Notes
- For a bakery-style upgrade, add a swirl of cream cheese filling or chopped pecans.
- These muffins freeze well—store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
