Description

These Pumpkin Muffins are a cozy fall favorite, bursting with warm spices and moist pumpkin flavor. Perfectly spiced with cinnamon, cloves, ginger, and nutmeg, these muffins are slightly sweet and tender. Ideal for breakfast, snacks, or a seasonal treat, they can optionally include crunchy walnuts for added texture.

Ingredients

Dry Ingredients

1 2/3 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1 cup canned pumpkin
1/2 cup vegetable oil
1/4 cup water

Optional

1/2 cup chopped walnuts

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 12-cup muffin tin with paper liners to prepare for baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, cloves, ginger, and nutmeg until evenly combined.
Combine Wet Ingredients: In another bowl, beat the eggs, canned pumpkin, vegetable oil, and water until the mixture is smooth and well blended.
Mix Batter: Add the wet ingredients to the dry ingredients and stir until just blended to avoid overmixing. If using, gently fold in the chopped walnuts for added texture.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup approximately two-thirds full to allow space for rising.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
Cool Muffins: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

You can substitute chopped pecans or chocolate chips for walnuts for variation.
Be careful not to overmix the batter to maintain a light and fluffy texture.
Use fresh ground spices for the best flavor.
These muffins store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.