Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk the eggs, granulated sugar, and brown sugar until combined.
- Add the oil, pumpkin puree, milk, and vanilla extract to the egg mixture and mix well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined—do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add 1/2 cup chocolate chips or chopped pecans for extra indulgence.
- Swap the milk for buttermilk for a slight tang.
- For a bakery-style touch, sprinkle raw sugar on top before baking.
- Make mini muffins by reducing baking time to 12–14 minutes.