Hey y'all! If you're craving something cozy, aromatic, and downright delicious, these Pumpkin Muffins with Fall Spices will be your new go-to treat. Packed with real pumpkin and a perfect blend of cinnamon, nutmeg, and cloves, they're moist, fluffy, and brimming with flavor. Perfect for breakfast, snacks, or sharing at holiday gatherings, these muffins embody everything we love about autumn. Let's get baking!
Why You'll Love This Pumpkin Muffins with Fall Spices Recipe
- Super moist and fluffy texture thanks to real pumpkin puree.
- Infused with classic fall spices for a cozy, aromatic experience.
- Easy, one-bowl recipe perfect for beginners and busy mornings.
- Great for make-ahead breakfasts, snacks, or festive gatherings.
- Customizable with your favorite mix-ins like nuts or chocolate chips.
Ingredients for Pumpkin Muffins with Fall Spices
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (210g) pumpkin puree (not pumpkin pie filling)
- ⅔ cup (135g) granulated sugar
- ⅓ cup (70g) brown sugar, packed
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- ¼ cup (60ml) milk (dairy or non-dairy)
- 1 teaspoon pure vanilla extract
How to Make Pumpkin Muffins with Fall Spices: Step-by-Step Directions
Step 1: Prep Your Equipment
Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk, and vanilla extract until smooth and fully blended.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—do not overmix! The batter will be thick.
Step 5: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes & Tips for Pumpkin Muffins with Fall Spices
- Don’t overmix the batter—this keeps your muffins tender and fluffy.
- For extra spice, try adding a pinch of allspice or cardamom.
- Need more baking tips? Check out King Arthur Baking's Muffin Tips for pro advice.
Variations on Pumpkin Muffins with Fall Spices
- Chocolate Chip Pumpkin Muffins: Fold in ½ cup mini chocolate chips before baking.
- Pecan Crunch: Add ½ cup chopped pecans for extra texture and nutty flavor.
- Healthy Pumpkin Muffins: Swap half the flour for whole wheat and use coconut sugar for a wholesome twist.
Required Equipment for Pumpkin Muffins with Fall Spices
- 12-cup muffin tin
- Paper muffin liners (optional)
- Large mixing bowl
- Medium mixing bowl
- Whisk and spatula
- Wire cooling rack
Storage Instructions for Pumpkin Muffins with Fall Spices
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze muffins individually wrapped and placed in a freezer bag for up to 2 months. Thaw at room temperature or briefly warm in the microwave.
Suggested Pairings & Serving Recommendations
- Serve warm with a pat of salted butter or cinnamon honey butter.
- Pair with a hot cup of chai tea, pumpkin spice latte, or fresh apple cider.
- For brunch, offer alongside Greek yogurt and a fresh fruit salad.
Pro Tips for the Best Pumpkin Muffins with Fall Spices
- Use room temperature eggs for better batter blending and consistent rise. Learn why with this guide from The Kitchn.
- Measure your flour by spooning it into the cup and leveling off to avoid dense muffins.
- Let muffins cool for only 5 minutes in the pan before transferring to a rack so they stay moist, not soggy.
FAQ: Pumpkin Muffins with Fall Spices
- Can I use fresh pumpkin instead of canned pumpkin puree?
- Absolutely! Just roast, mash, and drain your fresh pumpkin well to avoid excess moisture.
- Can I make these pumpkin muffins gluten-free?
- Yes—substitute a 1:1 gluten-free all-purpose flour blend for regular flour and check for doneness at 18 minutes.
- How do I make vegan pumpkin muffins?
- Replace eggs with flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) and use non-dairy milk and oil.
For more on the health benefits of pumpkin, visit this Healthline article.
Prep time: 10 minutes
Total time: 35 minutes
Yield: 12 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ⅔ cup granulated sugar
- ⅓ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup milk
Instructions
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1Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together the flour, cinnamon, nutmeg, cloves, ginger, baking soda, and salt.
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3In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and milk. Mix until smooth.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Divide the batter evenly among the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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