Sweet Spiced Pumpkin Muffins

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist pumpkin muffins infused with warm spices and a touch of brown sugar, perfect for a cozy snack or breakfast treat. This American-inspired recipe, ready in about 40 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 12 American cuisine 190 cal/serving

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
3/4 cup granulated sugar
1/2 cup, packed light brown sugar
1 cup pure pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/4 cup milk

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Instructions

Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt.
Step 3: In a separate bowl, whisk 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1 cup pure pumpkin puree, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/4 cup milk until smooth and fully combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
Step 5: Divide the batter evenly into the 12 muffin cups, filling each about 3/4 full. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
Step 6: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.