Best Fluffy Pumpkin Muffins - Light and Fluffy! are soft, moist muffins with a tender, airy texture and a rich pumpkin flavor.
1 ¾ cups (220g) all-purpose flour 1 tsp baking soda 1 tsp baking powder ½ tsp salt 1 ½ tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger
½ tsp ground cloves (optional) 1 cup (240ml) pumpkin purée (not pumpkin pie filling) ½ cup (100g) granulated sugar ½ cup (100g) light brown sugar ½ cup (120ml) vegetable oil (or melted butter) 2 large egg 1 tsp vanilla extract ¼ cup (60ml) milk
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using).
In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk until smooth and well combined.
Gradually fold the dry ingredients into the wet ingredients. Stir gently until just combined—don’t overmix, as that can lead to dense muffins.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.