Pumpkin Spice Muffin Recipe

These Pumpkin Spice Muffins are soft, moist, and bursting with warm fall flavors. Made with real pumpkin puree and a perfect blend of cinnamon, nutmeg, and cloves, these muffins are a cozy treat ideal for breakfast, snacks, or dessert. Quick to whip up and freezer-friendly, they’re perfect for satisfying all your autumn cravings—no fancy equipment needed!

Why You’ll Love This Recipe

• Soft and moist texture – Thanks to the pumpkin puree and oil.
• Perfect fall flavor – Loaded with warm spices like cinnamon, nutmeg, and cloves.
• Quick and easy – Ready in under 30 minutes with simple ingredients.
• Freezer-friendly – Great for meal prep or make-ahead snacks.
• Customizable – Add chocolate chips, nuts, or a cream cheese swirl for extra indulgence.

Ingredients

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

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar (or coconut sugar for a healthier option)
• ½ cup brown sugar (packed)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• Optional: ½ cup chocolate chips or chopped walnuts

Directions

this recipe

1. Preheat the oven:
   • Set your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly with non-stick spray.
2. Mix dry ingredients:
   • In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix wet ingredients:
   • In a separate bowl, whisk together eggs, pumpkin puree, oil, milk, brown sugar, granulated sugar, and vanilla extract until smooth.
4. Combine wet and dry ingredients:
   • Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
   • Fold in chocolate chips or nuts if using.
5. Fill the muffin cups:
   • Divide the batter evenly between the muffin cups, filling each about ¾ full.
6. Bake:
   • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and serve:
   • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Pumpkin Chocolate Chip Muffins: Add ½ cup of mini chocolate chips to the batter.
• Cream Cheese Swirl Muffins: Swirl ½ cup of sweetened cream cheese into the batter before baking.
• Healthy Pumpkin Muffins: Use whole wheat flour and replace oil with unsweetened applesauce.
• Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
• Nutty Pumpkin Muffins: Add ½ cup chopped walnuts or pecans for extra crunch.

Storage/Reheating

• Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: Freeze muffins in a freezer-safe bag for up to 3 months. Thaw overnight at room temperature or microwave for 30 seconds.
• Reheating: Warm muffins in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, just be sure to cook and puree the pumpkin until smooth, and remove any excess moisture.

How do I make these muffins vegan?

Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use non-dairy milk.

Why are my muffins dense?

Overmixing the batter can lead to dense muffins. Stir until the ingredients are just combined.

Can I reduce the sugar?

Yes, reduce the sugar by ¼ cup for a less sweet version, but note that this might slightly affect the texture.

Can I make mini muffins with this recipe?

Yes, reduce the baking time to 10–12 minutes and use a mini muffin tin.

Why did my muffins sink in the middle?

This could be due to underbaking or using too much leavening. Make sure to follow the measurements and check for doneness before removing from the oven.

Can I add a crumb topping?

Yes, mix together ½ cup flour, ¼ cup brown sugar, ¼ cup butter, and a pinch of cinnamon, and sprinkle on top before baking.

How do I keep muffins moist?

Store them in an airtight container with a paper towel to absorb excess moisture and prevent sogginess.

Can I use pumpkin pie spice instead of individual spices?

Yes, use 2 teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.

Are these muffins freezer-friendly?

Yes! Freeze in an airtight container or zip-top bag for up to 3 months for easy grab-and-go snacks.

Conclusion

These Pumpkin Spice Muffins are soft, flavorful, and perfect for embracing all the cozy vibes of fall. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, their warm spices and rich pumpkin flavor make them an irresistible treat. Easy to make and endlessly customizable, this recipe will become a seasonal favorite you’ll crave year after year!

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