Fall Muffin Recipes
These Fall Muffin Recipes bring all your favorite autumn flavors into one easy bake. Soft, spiced, and packed with pumpkin goodness, they’re perfect for breakfast, snacks, or cozy coffee breaks.
Servings: 12
Calories: 210kcal
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Muffin tin
- Paper liners
- Spatula
- Cooling rack
Ingredients
- 2 Cups All-Purpose Flour
- 1 Cup Pumpkin Puree
- ½ Cup Vegetable Oil
- 2 Large Eggs
- ¾ Cup Brown Sugar
- ¼ Cup Milk
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 ½ Tsp Cinnamon
- ½ Tsp Nutmeg
- ¼ Tsp Cloves
- 1 Tsp Vanilla Extract
- ½ Tsp Salt
- Optional: ½ Cup Chopped Pecans Chocolate Chips, Or Diced Apples
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, oil, eggs, milk, sugar, and vanilla until smooth.
- Mix Dry Ingredients: In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine: Add the dry ingredients to the wet and stir until just combined. Don’t overmix.
- Fill: Divide the batter evenly into muffin cups, filling each about three-quarters full.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins rest for 5–10 minutes before serving.
Notes
Don’t overmix; it makes muffins dense.
You can substitute pumpkin with mashed sweet potato or butternut squash.
Sprinkle the tops with cinnamon sugar before baking for a bakery-style crust.
Store muffins in an airtight container for up to 3 days.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 30 g |
| Protein | 4 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 190 mg |