My Best Pumpkin Muffins Recipe
I can’t tell you how happy I was when these pumpkin muffins came out of the oven perfectly soft and full of warm spice flavors. They’ve become a fall tradition in my house, but honestly, they’re so good that I make them throughout the year now!
Ingredients
- All-purpose flour
- Baking soda
- Cinnamon
- Pumpkin pie spice
- Ginger
- Salt
- Vegetable oil
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Eggs
- Milk
Instructions
- Preheat your oven to 425°F (218°C). Spray a 12-cup muffin pan with non-stick spray or line it with parchment liners. A well-prepped pan ensures your muffins come out clean!
- Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt in a large bowl. This step helps distribute the spices evenly for full-flavored muffins! 🥄✨
- Combine the oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk in a medium-sized bowl. Whisk until smooth and all the sugars are dissolved. 🎃💛
- Pour the wet ingredients into the dry ingredients and gently fold them together. Be careful not to over-mix; it’s okay if a few lumps remain. This keeps the muffins soft and tender!
- Fill each muffin liner all the way to the top with batter. Bake at 425°F for 5 minutes, then lower the temperature to 350°F (177°C). Bake for another 16–17 minutes, or until a toothpick comes out clean. Enjoy the delicious aroma in your kitchen as they bake!🔥
- Allow the muffins to cool in the pan for at least 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best experience. 😋
Notes
- Measure with Care: Spoon and level your flour for accurate measurement and perfect muffin texture.
- Don’t Over-Mix: Stir the batter only until combined to keep the muffins light and fluffy.
- Bake at High Heat First: Starting with a higher oven temperature helps the muffins rise beautifully before lowering the heat to finish baking.