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Pumpkin Desserts

These moist and flavorful pumpkin spice muffins are perfect for fall. Enhanced with warm spices and a hint of sweetness, they make a delightful treat for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 170 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 muffin tin
  • 1 muffin liners (optional)
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 oven

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves

Instructions
 

  • Preheat the oven to 350°F (175°C). Line a muffin tin with muffin liners or lightly grease the cups.
  • In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and cloves until evenly combined.
  • In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Be careful not to overmix.
  • Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
  • For extra flavor, consider adding chocolate chips or nuts to the batter before baking.
  • Store any leftover muffins in an airtight container for up to 3 days or wrap them individually and freeze for up to 3 months.

Notes

For extra flavor, you can add chocolate chips or nuts to the batter before baking.
Store any leftover muffins in an airtight container to keep them fresh for up to 3 days.
These muffins can be frozen; wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.