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–+ servings
delicious pumpkin pie muffins

Pumpkin Pie Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Equipment

  • 1 muffin tin
  • 12 Paper muffin liners
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
  • In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack to rest for an additional 5 minutes.

Notes

For extra tips, ensure that all ingredients are at room temperature before mixing to achieve a smoother batter. Avoid over-mixing the batter to prevent dense muffins; mix just until the dry ingredients are incorporated. If you prefer spicier muffins, feel free to add a bit more of the spices according to your taste.
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