Dive into the flavors of fall with our simple yet scrumptious Pumpkin Spice Muffins. These moist, pumpkin-filled delights, coated in cinnamon sugar, are the perfect easy-to-make treat. Whether for a quick breakfast or a sweet snack, they’re sure to be a hit.
Ring in Autumn with this Pumpkin Muffin Recipe
Pumpkin Spice Muffins are a beloved fall favorite, capturing the season’s essence with their rich pumpkin flavor and warm spices like cinnamon and nutmeg. They’re not just delicious but also comforting, perfect for cool autumn days.
Their simplicity is key to their popularity. With straightforward ingredients and easy steps, these muffins are accessible to bakers of all levels. They’re a hassle-free treat that doesn’t compromise on taste, ideal for quick baking sessions.
Versatility is another charm of these muffins. Suitable for various occasions, they can be customized with add-ins like nuts or chocolate chips, catering to different tastes. This adaptability makes them a crowd-pleaser, enjoyed by all who try them.
Why you will love this Pumpkin Spice Muffin Recipe
- Perfect for fall with a warm and cozy taste of pumpkin, cinnamon, and brown sugar.
- An easy recipe – no mixer needed, simple and foolproof.
- Moist, flavorful muffins with a sweet cinnamon crunch.
- Great for breakfast, as a snack or a fall dessert
Pumpkin Muffin ingredients
- 1 ½ cups all-purpose flour
- pumpkin pie spice
- baking powder
- baking soda
- salt
- vegetable oil
- white sugar
- brown sugar
- eggs
- vanilla extract
- canned pumpkin puree
Don’t have pumpkin pie spice? No worries! We can tell you how to make your own!
How to make Pumpkin Pie Spice for Pumpkin Spice Muffins
Mix the following ingredients together to make your own pumpkin pie spice:
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
How to make Pumpkin Muffins
These pumpkin muffins are made from scratch and are a totally no-fail, easy recipe. You can even make them without a mixer, which is a total score in my book.
To get started, first we whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda & salt.
It’s important that you whisk together the dry ingredients first so that the spices, baking powder & baking soda are evenly distributed throughout the batter.
Feel free to use premade pumpkin pie spice, or you can substitute it with cinnamon, ginger, nutmeg & ground cloves. (I’ve written the amounts in the notes section of the recipe).
Then we whisk together the oil, sugars, pumpkin puree, eggs & vanilla extract. These pumpkin muffins are sooooo moist and tender because of the oil, pumpkin puree and eggs.
Just make sure you’re using 100% pure pumpkin and not canned pumpkin pie filling. Pumpkin pie filling is filled with a bunch of other ingredients that we won’t need in this recipe – so the muffins won’t turn out properly if you use it instead of pure pumpkin.
From there – stir the dry ingredients into the pumpkin mixture. You’ll want to be careful not to mix the batter too much because over mixing the batter can make the muffins tough.
Then spoon the batter into the muffin papers, and they’re ready to bake.
Then after the muffins come out the oven, it’s time for the delicious cinnamon sugar topping. It adds a delicious crunch and sweet cinnamon sugar goodness. Almost like the outside of mini donuts.
To make the topping, the top of each muffin gets dipped in melted butter. Then shake off the excess and dip them in a mixture of cinnamon sugar.
You’ll seriously love the combo of delicious pumpkin, cinnamon sugar coating, and delicious moist crumb of these pumpkin spice muffins. They’re perfect for fall and such an easy, from scratch, fall treat.
Pumpkin Spice Muffins Recipe storage
To store pumpkin spice muffins, cool them completely and place in an airtight container or bag at room temperature or in the refrigerator for longer shelf life. Alternatively, freeze them individually in a freezer-safe bag for future consumption.
Can you refrigerate pumpkin muffin batter?
The effectiveness of baking soda in the mix diminishes over time before baking. While you can refrigerate batter with both leavening agents for convenience, it may result in less browning of the muffins when baked.
Pumpkin Spice Muffin Recipe FAQs
Yes, pumpkin puree and canned pumpkin are essentially the same thing. Both are made from pureed pumpkin and do not contain any added sugars or spices. However, it’s important to note that “pumpkin pie filling” or “pumpkin pie mix” is different. These products contain added sugars and spices and are typically used for making pumpkin pie. Always check the label to ensure you’re purchasing the correct product for your recipe.
Yes, you can use 100% canned pumpkin instead of pumpkin puree in recipes. They are essentially the same thing: cooked, pureed pumpkin with no added sugars or spices. Just be sure not to confuse it with “pumpkin pie filling” or “pumpkin pie mix,” which do have added ingredients.
There could be several reasons why your pumpkin muffins are turning out dense:
1. Overmixing: Overmixing the batter can develop the gluten in the flour, leading to a denser texture. Mix just until the dry ingredients are incorporated.
2. Too Much Liquid: Pumpkin puree adds a lot of moisture. If there’s too much liquid in the batter, it can result in dense muffins. Make sure to measure your ingredients accurately.
3. Insufficient Leavening: Not using enough baking powder or baking soda can result in muffins that don’t rise properly, making them dense.
4. Oven Temperature: If your oven temperature is too low, the muffins may not rise properly, leading to a denser texture. Make sure your oven is properly calibrated and preheated before baking.
5. Old Leavening Agents: Baking powder and baking soda lose their effectiveness over time. If they’re old, they may not provide the necessary lift, resulting in dense muffins.
More Pumpkin Desserts to Try
If you’re looking for more pumpkin desserts, be sure to check out these other favorites too:
Or for a complete list of favorite pumpkin recipes – check out this awesome roundup post of All the Best Pumpkin Recipes
More Favorites from Princess Pinky Girl
Pumpkin Muffins
Ingredients
Pumpkin Spice Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Cinnamon Sugar Topping
- ¼ cup white sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter , melted
Instructions
Pumpkin Muffins
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
- In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.
- Mix the flour mixture into the pumpkin mixture until no lumps remain.
- Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
- Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes.
Cinnamon Sugar Topping
- In a small bowl mix together the sugar and cinnamon.
- Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.
- Then dip in the bowl of cinnamon sugar.
Can this recipe be used for pumpkin bread? if so, would thus make one 9×5 loaf? what temp and for long?
I think it would work as a loaf, but I haven’t tried it. Here is some general advise that may help:
Lower the oven temperature by 25°F to avoid over-baking the edges. Extend the baking time to about 50-60 minutes, but start checking for doneness with a toothpick around the 45-minute mark. If the top browns too quickly, cover it with foil partway through. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely! Please come back and let us know if you give it a try!
I wonder if I could use cup for cup gluten free flour???
It depends usually on the type of gluten free flour you use. I haven’t tried it, but if you do, please let me know how they turn out.
What size can of pumpkin?
I also would like to know what size of pumkin puree?
398 or 796 ml
It is about 1/2 of a 15 ounce can.
what size can of pumpkin do you use?
Make these every fall. My husbands favourite.
Made these & were so delicious. Making them again today.
My kids and I carved pumpkins today. Puréed the insides and used this recipe! BEST muffins ever. Thanks so much
Steffanie – so glad they were a hit!! I loved that you used your pumpkin rather than throwing it away!
So so good!!!