The Best Homemade Pumpkin Muffins Recipe

Today I whipped up a batch of Super Moist Pumpkin Muffins using pumpkin puree, with flour, eggs, cinnamon, and nutmeg. The result was a delightful mix of spices and velvety texture that invited a moment of indulgence. I am excited to share my true passion for fall baking with you.

I’ve always loved a good challenge when it comes to baking, and these Best Homemade Pumpkin Muffins never disappoint. I first experimented with a mix of all purpose flour, baking powder, and baking soda to get that perfect rise and then balanced it with just a pinch of salt and ground cinnamon.

I was a bit skeptical at first, but one taste and i was hooked. Using pumpkin puree (not that pumpkin pie filling), along with eggs, granulated sugar, vegetable oil, milk and a hint of vanilla extract, these muffins capture everything pumpkin in a surprisingly fresh way.

They remind me of those super moist pumpkin muffins I once had at a neighborhood potluck, and even my friends who love Pumpkin Butter Muffins asked for the recipe. There’s even a secret twist reminiscent of some Pumpkin Pecan Crunch Muffins i stumbled upon during a Superbowl celebration.

Its a mix of simple ingredients that transforms into something unexpectedly fun. Give it a try and see!

Why I Like this Recipe

I love this recipe because it fills my house with the most amazing fall scent that makes me feel cozy every time I bake. The mix of cinnamon, nutmeg, and ginger gives it a warm taste that is just perfect, even if sometimes I feel like I could add a little more spice for extra kick.

I also really enjoy how easy it is to throw together these muffins even on my busiest mornings. Even though the instructions say to mix the ingredients gently and it can get a bit lumpy, I find that a few lumps make the muffins extra moist and fluffy.

Another thing is that these muffins always turn out beautifully golden and soft. I appreciate that the recipe doesn’t overwhelm me with too many steps or fancy ingredients, which makes it my go-to quick treat when I’m craving a sweet bite of fall.

And lastly, baking these muffins gives me a sense of accomplishment and a break from a hectic day, knowing my kitchen smells like fall spices and pumpkin every time.

Ingredients

• All purpose flour: supplies carbohydrates and structure ensuring muffins are light and tender.
• Pumpkin puree: packed with fiber and vitamins adds moisture and rich pumpkin flavor.
• Eggs: provides protein and binds ingredients nicely, giving muffins a hearty texture.
• Granulated sugar: sweetens the mix perfectly balancing spices with a delightful sugary taste.
• Vegetable oil: adds moisture and tender crumb plus a mild flavor that blends well.
• Milk: creates extra moisture and a bit of creaminess while enriching the flavor profile.
• Spices (cinnamon, nutmeg, ginger): they bring warmth and depth, transforming muffins with their aromatic kick.
• Vanilla extract: enhances overall flavor rounding off spices with a sweet inviting note.

Ingredient Quantities

• 1 3/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree (make sure its not pumpkin pie filling)
• 2 large eggs, at room temp
• 1/2 cup granulated sugar
• 1/3 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

How to Make this

1. Preheat your oven to 375°F and line your muffin tin with paper liners or lightly grease it.

2. In a medium bowl, mix together the 1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.

3. In a larger bowl, whisk the 1 cup pumpkin puree, 2 large eggs (make sure they’re at room temp), 1/2 cup granulated sugar, 1/3 cup vegetable oil, 1/4 cup milk and 1 teaspoon vanilla extract until well combined.

4. Slowly add the dry ingredients to the wet mixture. Stir gently until just incorporated, its okay if the batter is a bit lumpy.

5. Spoon the mixture into the muffin tin, filling each cup about 2/3 full.

6. Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

7. Once done, take the muffins out of the oven and let them cool in the tin for about 5 minutes.

8. Then, transfer the muffins to a cooling rack to cool completely before serving. Enjoy your pumpkin muffins!

Equipment Needed

1. Oven
2. Muffin tin and paper liners (or nonstick spray)
3. Medium mixing bowl
4. Large mixing bowl
5. Measuring cups and spoons
6. Whisk (or fork)
7. Spoon or spatula for stirring
8. Toothpick (to test doneness)
9. Cooling rack
10. Oven mitts or pot holders

FAQ

The Best Homemade Pumpkin Muffins Recipe Substitutions and Variations

• If you dont have all purpose flour, try using whole wheat pastry flour or a gluten free blend. It can alter the texture a bit, but it still works well.
• You can substitute baking powder by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. This combo works fine if you ran out.
• If you dont want to use pumpkin puree, mashed butternut squash is a cool alternative but keep in mind it might give a slightly different flavor.
• For a different twist on vegetable oil, melted butter or coconut oil can be used. They add a rich taste, but your final muffin texture might vary a little.

Pro Tips

1. Don’t over mix the batter—it’s totally ok if there are some lumps. Stir just until the ingredients are combined so you don’t end up with tough muffins.
2. Make sure that your pumpkin puree is the plain kind and not pumpkin pie filling; the extra spices and sugar in pie filling can throw off the flavor of your muffins.
3. Using room temp eggs and milk really helps mix everything together smoother, so pull them out a little before you start baking.
4. Keep a close eye on the muffins while they’re in the oven; since ovens can vary, check a couple minutes before the minimum time to make sure they’re done but still moist in the middle.