Homemade Pumpkin Muffins Recipe

5 from 1 vote

These homemade pumpkin muffins are moist, perfectly spiced and made entirely from scratch. Serve plain or with a slather of honey butter for a simple, delicious treat packed with fall flavors.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 492kcal

Author: The Carefree Kitchen

Ingredients

1 15-ounce can pumpkin puree
1 cup brown sugar
2 cups sugar
1 cup butter melted
4 large eggs
3½ cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1½ teaspoons salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons ground ginger
1/4 teaspoon ground cloves

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Line two 12-count cupcake pans with cupcake liners, spray lightly with nonstick cooking spray, and set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, sugar, eggs, and melted butter. Mix well using a rubber spatula.
In a separate mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and whisk together.
Combine the flour mixture with the wet ingredients and stir together with a rubber spatula, mixing just until combined. Divide the batter evenly the prepared cupcake tins, filling each about 2/3 full.
Bake muffins in a preheated 350 degree oven for 22-24 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let pans cool on a wire rack. Enjoy!

Notes

Mini loaves: You can also bake this recipe in 6 mini loaf pans. The bake time will be about 35-40 minutes.

Storing instructions: store leftover muffins in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.

Make-ahead tips: you can make the batter up to 1 day in advance and store covered in the fridge.

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