Moist Pumpkin Muffins with Fall Spices
Soft, fluffy pumpkin muffins infused with warm spices and topped with powdered sugar and pumpkin seeds for the perfect autumn treat.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
Wet Ingredients:
- 1 cup pumpkin purée
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ⅓ cup milk
- 1 tsp vanilla extract
Topping (Optional):
- Powdered sugar
- Pumpkin seeds pepitas
Instructions
- Preheat the oven to 180°C / 350°F. Line a muffin tray with paper liners.
- In a mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and all spices.
- In a separate bowl, whisk the pumpkin purée, eggs, oil, milk, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and mix gently until just combined. Do not overmix.
- Divide the batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely, then dust with powdered sugar and sprinkle with pumpkin seeds.
Notes
Tips & Variations
- Add-ins: Stir in chocolate chips, walnuts, pecans, or dried cranberries.
- Healthier version: Replace half the flour with whole wheat flour.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Extra moist: Add 2 tablespoons of Greek yogurt to the batter.
- Streusel topping: Combine butter, flour, and sugar for a crunchy finish.
Storage
- Room temperature: Up to 3 days in an airtight container.
- Refrigerator: Up to 1 week.
- Freezer: Up to 3 months (wrap individually).
- To reheat, microwave for 10–15 seconds until warm and soft.