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Close-up of moist and fluffy pumpkin spice muffins on a plate, one cut open to show soft texture, cinnamon sticks in the background.
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Pumpkin Spice Muffins

These pumpkin spice muffins are soft, moist, and filled with the warm flavors of cinnamon and nutmeg. They come together quickly, making them a perfect fall breakfast or snack that highlights classic seasonal spice in every bite.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Baking
Cuisine: American
Servings: 12 servings
Author: Lynne Webb

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

You can also make mini muffins with this recipe. Just be sure to reduce the baking time to 10 to 12 minutes.

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

Calories: 180 | Total Fat: 5.7g | Cholesterol: 31mg | Sodium: 167mg | Carbohydrates: 29.7g | Fiber: 1.2g | Sugar: 13.8g | Protein: 3.3g