Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 12 muffins

Cuisine: American

Category: Breakfast / Snack / Dessert

Difficulty: Easy

Ingredients

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1 ¾ cups (220 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves (optional)

½ cup (115 g) unsalted butter, melted (or vegetable oil)

1 cup (200 g) granulated sugar (or ¾ cup brown sugar)

2 large eggs

1 tsp vanilla extract

1 cup (240 g) pumpkin puree

¼ cup (60 ml) milk

½ cup (60 g) chopped nuts or chocolate chips (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In another bowl, whisk melted butter and sugar until combined. Add eggs, pumpkin puree, vanilla, and milk; mix until smooth.

4. Pour wet ingredients into dry ingredients and fold gently until just combined. Avoid overmixing.

5. Fold in nuts, chocolate chips, or dried fruit if using.

6. Divide batter evenly among muffin cups (about ¾ full).

7. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Tips & Notes

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Brown sugar adds extra moisture and richness.

Sprinkle cinnamon sugar on top before baking for a crunchy topping.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Variations: add raisins or dried cranberrie

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