RecipeNowRecipeNow
Get into the autumn spirit with these delightful Pumpkin Spice Muffins! Each bite delivers a warm hug of pumpkin, cinnamon, nutmeg, and cloves, making them the perfect companion for chilly fall mornings or cozy evenings with a cup of tea. Quick and easy to prepare, they're ideal for breakfast on the go, an afternoon pick-me-up, or even as a charming addition to your seasonal gatherings.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 1 and 3/4 cups of flour, 1 cup of granulated sugar, 1/2 cup of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Stir in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves.
In a separate bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 cup of milk until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature, perhaps with a dusting of powdered sugar or a spread of cream cheese frosting for extra indulgence.
