Fluffy Moist Spiced Pumpkin Muffins: A Morning Treat (Print Version)
Whip up a batch of fluffy Moist Spiced Pumpkin Muffins, bursting with warm spices. Perfect for breakfast or an afternoon pick-me-up.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dry Ingredients
01 -
2 cups (240g) all-purpose flour
02 -
1 cup (200g) granulated sugar
03 -
1/2 cup (100g) light brown sugar, packed
04 -
1 teaspoon baking soda
05 -
1 teaspoon baking powder
06 -
2 teaspoons ground cinnamon
07 -
1 teaspoon ground nutmeg
08 -
1/2 teaspoon ground ginger
09 -
1/4 teaspoon ground cloves
10 -
1/2 teaspoon salt
→ Wet Ingredients
11 -
1 (15-ounce) can (about 1 3/4 cups) 100% pumpkin puree
12 -
2 large eggs, at room temperature
13 -
1/2 cup (120ml) vegetable oil
14 -
1/2 cup (120ml) buttermilk
→ Optional Flavor Boosters
15 -
2 tablespoons turbinado sugar (for topping)
16 -
1/2 cup chopped pecans or walnuts
17 -
1/2 cup chocolate chips
# Instructions:
01 -
First things first, preheat that oven to 400°F (200°C). Then, get your muffin tin ready. I like to line mine with paper liners – it just makes cleanup so much easier, and honestly, who needs more dishes? You could also grease and flour each cup, but liners are my go-to. This step always makes me feel like I'm about to create something wonderful, the kitchen smells of anticipation.
02 -
In a big bowl, whisk together your flour, both sugars, baking soda, baking powder, all those glorious spices – cinnamon, nutmeg, ginger, cloves – and that crucial pinch of salt. Give it a really good whisk until everything is super combined. You don't want a pocket of just cinnamon in one muffin, trust me! I once rushed this and ended up with a slightly bland muffin and a super spicy one, not ideal.
03 -
In a separate, smaller bowl, whisk together your pumpkin puree, eggs, vegetable oil, and buttermilk. Whisk it until it's smooth and well-blended. This is where the magic starts to happen; you can already smell the pumpkin! Make sure those eggs are fully incorporated, no eggy streaks, please.
04 -
Now, pour the wet ingredients into the dry ingredients. Stir *just* until combined. And I mean *just*. A few lumps are totally fine, even desirable! Overmixing is the enemy of a tender muffin; it develops the gluten too much, and you end up with tough, chewy muffins. I've been there, thinking "just one more stir," and regretted it instantly.
05 -
Divide the batter evenly among your prepared muffin cups. I usually use an ice cream scoop for this; it makes it so much cleaner and helps ensure all my muffins are roughly the same size. Fill them about two-thirds full. If you want, sprinkle a little turbinado sugar on top for a delightful crunchy crust – a little secret of mine!
06 -
Pop the tin into your preheated oven. Bake for 5 minutes at 400°F (200°C), then reduce the temperature to 375°F (190°C) and continue baking for another 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. That initial high heat gives them a beautiful domed top! Your kitchen will smell absolutely divine, like pure autumn joy. Let them cool in the tin for a few minutes before transferring to a wire rack.