Indulge in the cozy embrace of autumn flavors with our irresistible Easy Pumpkin Spice Muffins recipe!
If there’s one thing that says fall it’s all things pumpkin. Even before the leaves begin to change colors pumpkin spice lovers everywhere begin to look forward to the arrival of this warm and comforting flavor. But you don’t have to wait to enjoy this delicious blend of spices. Why not make your own muffins to enjoy any time you want?
These muffins are filled with the sweetness of pumpkin puree and the aromatic blend of cinnamon, nutmeg, and cloves. Whether you’re enjoying them as a morning treat alongside your favorite cup of coffee or as a delightful dessert after a hearty meal, these pumpkin spice muffins are sure to please.
Easy Pumpkin Spice Muffins
Here are the dry ingredients you will need to make these pumpkin muffins:
- All Purpose Flour – I used all purpose flour to make these muffins. You could easily swap out this flour for whole wheat flour or a mixture of both.
- Dark Brown Sugar – I like to use dark brown sugar as I think it adds more flavor but you can also use light brown sugar.
- Granulated Sugar – I use a combination of white sugar and brown sugar for this recipe. I think it makes for a fluffy pumpkin muffin. You can easily use all brown sugar or even all granulated sugar.
- Baking Soda – used to help the muffins rise.
- Salt – just a bit helps to balance the sweetness of the sugar.
- Ground Cinnamon and Ground Nutmeg – I use a combination of cinnamon and nutmeg for these muffins. You can also swap it out for an equal amount of homemade Pumpkin Spice Seasoning or even store bought pumpkin pie spice mix.
- Eggs – use large eggs for this recipe
- Pumpkin Puree – you’ll want to use canned pumpkin puree or homemade pumpkin puree. DO NOT use pumpkin pie filling as this contains a lot of sugar and the muffins will be too sweet.
- Melted Butter – I love the flavor that butter adds to these muffins. You can swap it out for other oils such as vegetable oil, olive oil, canola oil or even melted coconut oil.
- Vanilla Extract – use your favorite brand in this recipe.
One of the things that I love about this recipe is it takes a full can of pumpkin. Not a cup. Not part of a can. The whole can. This means I won’t have half a can of pumpkin in my refrigerator got goes bad and gets thrown out.
At some point, you remember it’s in there but discover it too late. At that point you’re tossing out money when you toss out food that goes bad. This recipe is great because there’s no pumpkin leftovers to deal with! Plus the pumpkin puree keeps these muffins moist and delicious.
How to make Pumpkin Spice Muffins:
- Preheat the oven to 375 degrees.
- Grease your muffin pan or line it with paper liners.
- In a large bowl, add the flour, granulated sugar, brown sugar, baking soda, cinnamon, salt and nutmeg and whisk together. Set aside.
- In another medium bowl, whisk together the eggs, pumpkin purée, melted butter and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir to the ingredients until they are just combined. Do not over mix.
- Divide the muffin batter up evenly between the muffin cups. You can use an ice cream scoop to make it easier to portion out the batter.
- Place in the preheated oven and bake for 20 to 23 minutes. Insert a toothpick into the center to see if it comes out clean. If not bake for another 2 minutes and recheck.
- Place on a cooling rack before packaging your muffins up for storage.
Pumpkin Muffin Variations:
Try adding in some of the following to create a delicious spiced pumpkin muffin variation that everyone will love.
- Oatmeal – add in 1/2 cup of oatmeal and sprinkle a pinch on top of each muffin to give the muffins a homestyle taste and look.
- Chocolate Chips – mix in 1/2 cup to 3/4 cup of chocolate chips (mini or regular size) to create amazing pumpkin chocolate chip muffins.
- Raisins or Dried Cranberries – mix in 1/2 cup of raisins or dried cranberries (Craisins).
How to store Pumpkin Muffins:
You can store leftover pumpkin spice muffins in plastic bags or an airtight container.
You can also wrap your muffins individually in plastic wrap, place in a freezer bag and freeze for up to 3 months. The individually wrapped and frozen homemade muffins make a easy quick breakfast. Just take one out of the freezer and either microwave for 30 seconds to thaw or allow it to site out at room temperature to thaw.
Can I use a pumpkin spice blend in place of the other spices?
You sure can! Use your favorite pumpkin spice blend or check out our pumpkin spice recipe to make your own at home. Use 2 1/2 teaspoons of pumpkin spice blend in place of the cinnamon and nutmeg in the recipe.
Can I use oil in place of the butter?
Yes you can easily replace the butter with whatever neutral flavored oil you have on hand such as vegetable oil, canola oil and even refined coconut oil. Pass on the virgin coconut oil as it has a coconut flavor/scent to it.
Can I use a different type of flour in this recipe?
You can easily swap out some or all of the all purpose flour for white whole wheat or whole wheat flour. I have not tried this recipe with any type of gluten free flour blend so I don’t know how it will work out.
Here are some other more pumpkin recipes you may love:
Copycat Starbucks Pumpkin Spice Latte
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Equipment
- muffin pan
- 12 Paper cups
Ingredients
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Nutmeg
- 2 eggs
- 15 ounce Pumkin Puree canned
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- Grease your muffin pan or line it with paper liners.
- In a large bowl, add the flour, granulated sugar, brown sugar, baking soda, cinnamon, salt and nutmeg and whisk together. Set aside.2 cups all-purpose flour, 3/4 cup brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon Salt, 1/2 teaspoon Ground Nutmeg
- In another bowl, whisk together the eggs, pumpkin puree, melted butter and vanilla extract.2 eggs, 15 ounce Pumkin Puree, 1/2 cup butter, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Stir to the ingredients are just combined. Do not over mix.
- Divide the batter up evenly between each well. You can use an ice cream scoop to make it easier to portion out the batter.
- Bake for 20 to 23 minutes. Insert a toothpick into the center to see if it comes out clean. If not bake for another 2 minutes and recheck.
Nutrition
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