If the first cool breeze of fall makes you crave something warm and comforting, these pumpkin spice muffins will hit the spot. They’re soft, moist, and full of cozy spices that make your kitchen smell amazing. No fancy tools, no complicated steps—just a simple batter, a quick bake, and a dozen golden muffins ready to enjoy.
They’re perfect for breakfast, a snack with coffee, or a sweet ending after dinner. Once you make a batch, you’ll wonder why you didn’t bake them sooner.
Pumpkin Spice Muffins the Fall Treat You Didn’t Know You Needed – Cozy, Fragrant, and Easy to Make
Ingredients
Method
- Prep your pan and oven. Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix the wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin puree, oil, milk, and vanilla. Whisk until the mixture looks creamy and fully blended.
- Combine gently. Add the dry mixture to the wet and stir with a spatula just until no streaks of flour remain. If using add-ins, fold them in now. Do not overmix—it keeps the muffins tender.
- Fill the cups. Divide the batter evenly among the muffin cups, about 3/4 full. Sprinkle with the cinnamon-sugar topping if using.
- Bake. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
What Makes This Special
These muffins balance moist pumpkin puree with a blend of warm spices for classic fall flavor without being overly sweet. A touch of brown sugar deepens the taste and keeps the crumb tender.
They’re incredibly forgiving and quick—mix, scoop, bake, and you’re done in under 35 minutes. You can also easily make them your own with add-ins like chocolate chips, nuts, or a crunchy cinnamon-sugar topping. Plus, they freeze beautifully, so you can keep a stash for busy mornings.
What You’ll Need
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (or allspice if you prefer)
- 1/4 teaspoon ground ginger
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup neutral oil (like canola or vegetable)
- 1/4 cup milk (dairy or unsweetened non-dairy)
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 cup chocolate chips, chopped pecans or walnuts, or dried cranberries
- Optional topping: 2 tablespoons coarse sugar mixed with 1/2 teaspoon cinnamon
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Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or lightly grease it.
- Whisk the dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Mix the wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add pumpkin puree, oil, milk, and vanilla. Whisk until the mixture looks creamy and fully blended.
- Combine gently. Add the dry mixture to the wet and stir with a spatula just until no streaks of flour remain.
If using add-ins, fold them in now. Do not overmix—it keeps the muffins tender.
- Fill the cups. Divide the batter evenly among the muffin cups, about 3/4 full. Sprinkle with the cinnamon-sugar topping if using.
- Bake. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
How to Store
Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week; warm briefly in the microwave to bring back softness.
To freeze, wrap each muffin tightly and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen in the microwave for 20–30 seconds.
Health Benefits
- Pumpkin packs nutrients. It’s rich in vitamin A (beta-carotene), which supports eye and skin health, and offers fiber for steady energy.
- Spices do more than flavor. Cinnamon and ginger contain antioxidants and can help make sweet treats feel satisfying without extra sugar.
- Balanced sweetness. The combination of brown and white sugar keeps the texture moist, so you can avoid heavy frostings or glazes.
- Flexible ingredients. Use whole-wheat pastry flour for a fiber boost, or swap in olive oil for a heart-friendly fat with a mild flavor.
Common Mistakes to Avoid
- Using pumpkin pie filling. It’s pre-sweetened and spiced. You want pure pumpkin puree for consistent results.
- Overmixing the batter. This leads to tough, dense muffins.
Stir just until combined.
- Overbaking. Dry muffins happen fast. Start checking at 18 minutes and pull them when the tops spring back.
- Skipping the rest period. Letting muffins sit in the hot pan too long can make bottoms soggy. Move them to a rack after 5 minutes.
- Cold eggs. Room-temperature eggs blend better, helping the batter emulsify for a softer crumb.
Recipe Variations
- Chocolate Chip Pumpkin Muffins: Fold in 1/2–3/4 cup semi-sweet chips for a dessert-like twist.
- Streusel Topped: Mix 1/4 cup brown sugar, 3 tablespoons flour, 2 tablespoons cold butter, and a pinch of cinnamon.
Crumble over the batter before baking.
- Nutty Crunch: Add 1/2 cup chopped pecans or walnuts. Toast them first for extra flavor.
- Cranberry Orange: Fold in 1/2 cup dried cranberries and add 1 teaspoon orange zest to the batter.
- Dairy-Free: Use a non-dairy milk (like almond or oat) and confirm your chocolate chips are dairy-free if adding them.
- Whole-Wheat Option: Swap half the all-purpose flour for whole-wheat pastry flour. Add 1 extra tablespoon of milk if the batter seems thick.
- Mini Muffins: Bake in a mini tin for 10–12 minutes.
Great for lunchboxes and parties.
FAQ
Can I use fresh pumpkin instead of canned?
Yes. Roast and puree sugar pumpkin or kabocha, then drain excess liquid with paper towels or cheesecloth. The texture should match canned puree—thick, not watery.
How do I make these muffins gluten-free?
Use a cup-for-cup gluten-free all-purpose blend with xanthan gum.
Let the batter rest 10 minutes before baking to hydrate the starches for a better crumb.
Why did my muffins sink in the middle?
They were likely underbaked or the batter was overmixed. Make sure your baking soda is fresh and avoid opening the oven door in the first 15 minutes.
Can I cut the sugar?
You can reduce the total sugar by up to 1/4 cup without major texture changes. Keep at least 1 cup combined for moisture and structure.
What’s the best oil to use?
A neutral oil like canola or vegetable keeps the flavor clean.
For a subtle fruity note, use light olive oil. Melted coconut oil works too; just bring eggs and milk to room temp to prevent it from solidifying.
Do I need paper liners?
No, but they help with easy release and cleanup. If skipping liners, grease the tin well and let muffins cool 10 minutes before removing.
How can I make them bakery-style tall?
Fill cups a bit higher and start baking at 400°F (205°C) for 5 minutes, then reduce to 350°F (175°C) for 12–15 minutes.
The initial heat helps the muffins rise.
Final Thoughts
These pumpkin spice muffins deliver everything you love about fall in a simple, reliable recipe. They come together fast, taste incredible warm from the oven, and welcome all kinds of add-ins. Keep a batch on the counter for busy mornings, or freeze a few for when the craving hits.
Once you’ve tried them, they’ll become a seasonal staple you’ll look forward to year after year.
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