Pumpkin Muffin Recipe
These soft and fluffy Pumpkin Muffins are packed with warm and cozy spices and pumpkin purée. Easy to make and perfect for a quick grab and go breakfast!
Ingredients
- 1 ¼ cups pumpkin purée
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cinnamon Sugar Topping
- 2 tablespoons turbinado sugar or granulated sugar
- ¾ teaspoon ground cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat the oven to 375°F and line a muffin pan with liners.
- In a large bowl, combine the pumpkin purée, granulated sugar, brown sugar, eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until fully combined.
- Add the dry ingredients to the wet ingredients and fold together until fully combined.
- Scoop the batter into the muffin liners, filling each one to the top.
- In a small bowl combine the remaining ¾ teaspoon of cinnamon and turbinado sugar. Sprinkle over the tops of the muffins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Enjoy!
Notes
Add ½ to 1 cup of chocolate chips to the batter to make pumpkin chocolate chip muffins.
Or add in chopped pecans!
Tried this recipe?Let us know how it was!