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Lightly Sweet, Perfectly Spiced Pumpkin Muffins
Old-fashioned muffins have a charm all their own: simple, not too sweet, and perfectly sized for an everyday treat. These pumpkin spice muffins follow that same philosophy, with a moist, tender crumb and balanced sweetness that lets the warm spices shine.
Each bite tastes like fall, thanks to real pumpkin purée and a fragrant blend of cinnamon, nutmeg, and cloves. They’re quick to make, bake up beautifully, and pair perfectly with a cup of coffee on a crisp morning.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
PUMPKIN PUREE: Any brand of plain pumpkin purée will work well here. Just make sure the label says pumpkin purée and not pumpkin pie filling. We often reach for organic brands but use what’s available; the key is to choose a smooth, thick purée for the best texture.
PUMPKIN PIE SPICE: Because spice blends lose their potency over time, we prefer to mix our own from ground cinnamon, allspice, ginger, nutmeg, and cloves. Unless you bake a lot of pumpkin desserts, this make-as-you-go approach ensures fresher, more aromatic flavor every time.
Prep Overview
How to Make Easy Pumpkin Spice Muffins
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by whisking together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, lightly beat the eggs and whisk in the milk, oil, and both sugars until the mixture looks smooth and a little glossy. Then stir in the pumpkin purée and vanilla.
Gently stir the dry ingredients into the wet ones until there’s no visible flour left. The trick is to stop as soon as everything looks evenly mixed so the muffins stay light and tender.
Once the batter’s ready, spoon it into a greased muffin tin (or use paper liners if you prefer less cleanup). A sprinkle of coarse sugar on top gives them that classic bakery sparkle.
Let them cool for a few minutes before digging in, but they’re at their absolute best while still slightly warm, when the aroma of pumpkin and spice fills the whole kitchen.
More Old-Fashioned Muffins to Try
If you enjoy muffins that are simple, satisfying, and not overly sweet, you’ll love these other recipes, too. Our Apple Oatmeal Muffins are hearty and lightly spiced, perfect for cozy mornings. The Lemon Poppy Seed Muffins add a bright, citrusy twist with a tender crumb and subtle crunch from poppy seeds. And for something tropical, Pineapple Muffins deliver a burst of sunny flavor in every bite.
Pumpkin Spice Muffins
Ingredients
- 1-3/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice, see notes
- 2 large eggs
- 3 tablespoons whole milk
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla
- Coarse decorating sugar, optional
Instructions
- Preheat the oven to 350°F. Lightly coat a 12-cup muffin pan with nonstick spray or line with paper baking cups. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together in a medium bowl. Set aside.
- In a large mixing bowl, whisk the eggs until lightly beaten.
- Add the milk, oil, granulated sugar, and brown sugar. Whisk until the sugars are dissolved and the mixture looks smooth. Stir in the pumpkin purée and vanilla until evenly blended.
- Add the dry ingredients to the pumpkin mixture and stir just until no streaks of flour remain. Avoid overmixing.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. Top with coarse decorating sugar if desired.
- Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean.
Notes
To make 2 teaspoons of pumpkin pie spice, combine:
1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.Storage Tips
Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. To restore that just-baked texture, warm them in the microwave for about 10 seconds or in a low oven for a few minutes. They also freeze beautifully. Just wrap them individually, place in a freezer bag, and reheat straight from frozen for an easy, homemade treat any time you crave that cozy pumpkin spice flavor.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
