Description

These showstopping pumpkin muffins are perfectly spiced and moist, boasting the rich flavors of pumpkin puree and warm autumn spices like cinnamon, nutmeg, and cloves. Enhanced with a delightful mix of chopped nuts, chocolate chips, and dried cranberries, these muffins are topped with a cinnamon-sugar sprinkle for a sweet, crunchy finish. Ideal for breakfast, snack time, or a cozy fall dessert.

Ingredients

Scale

Dry Ingredients

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Wet Ingredients

1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 cup milk (dairy or non-dairy)
1/2 cup vegetable oil (or melted butter)
1 tsp vanilla extract

Mix-ins and Toppings

1/2 cup chopped pecans or walnuts
1/2 cup chocolate chips
1/2 cup dried cranberries
2 tbsp granulated sugar mixed with 1 tsp cinnamon for sprinkling

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Instructions

Preheat and Prep: Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
Combine Wet Ingredients: In a larger bowl, whisk the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), milk, and vanilla extract until the mixture is smooth and homogenous.
Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender. Fold in the chopped nuts, chocolate chips, and dried cranberries if using, ensuring even distribution.
Fill and Sprinkle: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the tops with the cinnamon-sugar mixture for a subtly sweet and crunchy topping.
Bake: Place the muffin tin into the preheated oven and bake for 18-22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving to preserve texture and flavor.

Notes

Use pumpkin puree, not pumpkin pie filling, to control sugar and spice levels.
For a dairy-free option, use non-dairy milk and vegetable oil instead of butter.
Feel free to swap nuts or omit the mix-ins to suit dietary preferences or allergies.
Do not overmix the batter to avoid dense muffins; mix until just combined.
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American