Pumpkin Spice Muffin Recipe

Why You’ll Love This Recipe

Pumpkin Spice Muffins are soft, moist, and bursting with warm autumn flavors. Made with real pumpkin puree and a blend of cozy spices, they’re perfect for breakfast, snacking, or fall gatherings. Easy to bake and full of seasonal charm, these muffins are a comforting treat everyone will enjoy.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourpumpkin pureegranulated sugarbrown sugarvegetable oil or melted buttereggsbaking powderbaking sodasaltground cinnamonnutmegground gingerground clovesvanilla extractmilk (optional for added moisture)turbinado sugar or chopped nuts (optional topping)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and spices.

In another bowl, combine pumpkin puree, sugars, eggs, oil, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture and stir just until combined. If the batter is very thick, add a little milk to loosen it.

Scoop the batter into prepared muffin cups, filling about ¾ full.

Sprinkle with turbinado sugar or chopped nuts if desired.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 18–22 minutesCooling time: 10–15 minutesTotal time: 45–50 minutes

Variations

Add chocolate chips or white chocolate for a sweet twist.

Mix in chopped pecans or walnuts for crunch.

Top with cream cheese frosting for a dessert version.

Use whole wheat flour for added fiber and nuttiness.

Add a swirl of cinnamon sugar for extra warmth.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to 1 week for longer shelf life.Freeze for up to 2 months—wrap individually and thaw at room temperature.Reheat in the microwave for 10–15 seconds for a warm muffin.

FAQs

Can I use pumpkin pie filling?

No, use pure pumpkin puree without added sugar or spices.

Can I make these vegan?

Yes, use flax eggs and plant-based milk and oil.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend for a similar texture.

Why are my muffins dense?

Don’t overmix the batter—stir until just combined.

Can I make mini muffins?

Yes, reduce baking time to about 12–14 minutes.

Can I use fresh pumpkin?

Yes, roast and puree fresh pumpkin, but make sure it’s not too watery.

Do I need to use both sugars?

Using both adds depth, but you can substitute with one type if preferred.

How do I get domed muffin tops?

Start baking at 400°F for the first 5 minutes, then reduce to 350°F to finish.

Can I add a streusel topping?

Yes, mix flour, sugar, and butter for a crumbly topping before baking.

Are these muffins freezer-friendly?

Absolutely—just cool completely before freezing for best texture.

Conclusion

Pumpkin Spice Muffins bring the best of fall flavor into a simple, satisfying treat. Whether enjoyed with your morning coffee or shared at a seasonal gathering, they offer warmth, spice, and sweetness in every bite. Make a batch and enjoy the cozy comfort of autumn all year round.

Print