Description
These Pumpkin and Cinnamon Muffins are soft, moist, and perfectly spiced — a delicious fall-inspired treat that’s ideal for breakfast, snacks, or dessert. Made with real pumpkin puree and a warm blend of cinnamon and spices, these muffins are fluffy, flavorful, and easy to make. They’re a comforting classic that captures the essence of autumn in every bite.
Ingredients
• All-purpose flour: 2 cups (for a gluten-free version, substitute with 2 cups almond flour)
• Granulated sugar: 1 cup (or coconut sugar for a healthier alternative)
• Brown sugar: ½ cup (adds a richer, molasses-like flavor)
• Baking powder: 2 teaspoons
• Baking soda: 1 teaspoon
• Salt: ½ teaspoon
• Ground cinnamon: 2 teaspoons
• Ground nutmeg: ½ teaspoon
• Ground ginger: ½ teaspoon (optional for a spicier flavor)
• Pumpkin puree: 1 cup (freshly roasted or canned)
• Vegetable oil: ½ cup (or melted coconut oil for a subtle flavor)
• Eggs: 2 large
• Vanilla extract: 1 teaspoon
• Milk: ½ cup (or almond milk for a dairy-free option)
• Optional mix-ins: ½ cup chocolate chips, chopped walnuts, or raisins
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray. Preparing the tin in advance ensures your muffins won’t stick and will bake evenly.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step evenly distributes the leavening agents and spices, giving your muffins consistent flavor and rise.
In a separate bowl, combine pumpkin puree, eggs, vegetable oil, vanilla extract, and milk. Mix until smooth and creamy. The pumpkin adds moisture and natural sweetness, while the oil ensures tender, soft muffins.
Pour the wet mixture into the dry ingredients. Gently fold using a spatula until just combined. Avoid overmixing to prevent dense muffins. The batter should be thick but slightly lumpy.
If desired, fold in chocolate chips, chopped walnuts, or raisins. These add texture and flavor, making each muffin unique.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. This ensures they rise properly without overflowing.
Place the muffin tin in the preheated oven and bake for 20–25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely. This prevents soggy bottoms and ensures the muffins keep their shape.
Notes
Use fresh or canned pumpkin puree for consistent moisture and flavor
Mix dry and wet ingredients just until combined to avoid dense muffins
Add a pinch of nutmeg or ginger to enhance the autumnal spice profile
For extra texture, fold in chopped nuts or chocolate chips
Bake until a toothpick inserted comes out clean for perfect doneness
Cool muffins on a wire rack to prevent sogginess at the bottom
Store in an airtight container at room temperature for up to 3 days or freeze for longer storage