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Moist Pumpkin Muffins

Moist Pumpkin Muffins – Soft, Spiced, and Perfect for Fall

These Moist Pumpkin Muffins are tender, flavorful, and bursting with warm fall spices. Perfect for breakfast, brunch, or an afternoon snack, they’re easy to make and can be enjoyed plain or topped with a simple glaze or cream cheese frosting. The pumpkin keeps them soft and moist, while cinnamon, nutmeg, and ginger add that classic autumnal flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves optional
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin puree canned or fresh
  • 1 teaspoon vanilla extract
  • Optional toppings: chopped nuts chocolate chips, or streusel

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk or spatula
  • Measuring cups & spoons

Method
 

  1. Preheat Oven – Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. Mix Wet Ingredients – In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
  4. Combine – Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
  5. Fill Muffin Cups – Divide batter evenly among muffin cups. Top with optional nuts, chocolate chips, or streusel if desired.
  6. Bake – Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool & Serve – Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use canned pumpkin puree for convenience and consistent moisture.
Muffins freeze well; wrap individually and freeze up to 2 months.
Add a simple glaze (powdered sugar + milk) for extra sweetness.
For a healthier version, substitute half the oil with applesauce.