These fluffy pumpkin spice muffins are a delightful way to welcome fall flavors into your kitchen.
Packed with fiber from pumpkin puree and a hint of warm spices, they provide a lightly sweet, satisfying treat without heavy saturated fats.
Easy to whip up in under 30 minutes, these muffins are perfect for breakfast, brunch, or a quick snack and make a simple, wholesome option for everyday baking.
Pumpkin Spice Muffins
Equipment
- 1 12-cup muffin pan
Ingredients
- 1 cup 125 g all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup 56 g / 4 Tbsp unsalted butter, melted (or neutral oil)
- 1/2 cup 130 g pumpkin puree
- 1/3 cup 66 g packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon 12 g turbinado or granulated sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 425°F (218°C). While it warms, prepare a 12-cup muffin pan by greasing every other cup or lining them with paper liners. Using every other cup ensures better airflow, helping the muffins rise tall and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Make sure the leavening agents and spices are evenly distributed, which ensures consistent flavor and proper rise throughout the muffins.
- Blend Wet Ingredients: In a separate large bowl, combine the melted butter, pumpkin puree, brown sugar, egg, and vanilla extract. Whisk until the mixture is smooth and creamy. The brown sugar should dissolve completely into the butter and pumpkin, creating a silky base for your muffins.
- Combine Wet and Dry Ingredients: Gently pour the dry mixture into the wet ingredients. Using a spatula, fold the ingredients together until just combined. Avoid overmixing to keep the muffins tender and soft. If desired, allow the batter to rest for 15–20 minutes at room temperature to create taller, fluffier muffins.
- Portion Batter into Muffin Cups: Spoon the batter evenly into the prepared muffin pan, filling each cup about three-quarters full. Smooth the tops slightly and sprinkle each muffin generously with turbinado or granulated sugar for a sweet, crunchy topping.
- Initial High-Temperature Bake: Place the muffin pan in the preheated oven and bake at 425°F (218°C) for 5 minutes. This initial heat encourages the muffins to dome beautifully and locks in moisture. Avoid opening the oven during this time.
- Reduce Temperature for Even Baking: Without opening the oven door, lower the temperature to 350°F (180°C) and continue baking for 12–15 minutes. The muffins will set, develop a golden top, and bake through. Check doneness by inserting a toothpick into the center—it should come out clean or with a few crumbs attached.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. This prevents sogginess on the bottom and helps the muffins firm up slightly. Serve warm or at room temperature for the best texture and flavor.
- Optional Enhancements: For added richness, brush the tops with a little melted butter while warm. Mix-ins such as chocolate chips, chopped nuts, or dried cranberries can also be added to the batter before baking for extra flavor and texture.
Notes
- These muffins are best enjoyed fresh but maintain their soft texture for up to a week when refrigerated.
- Using every other muffin cup allows for better air circulation, ensuring taller, more evenly baked muffins.
- For the tallest muffins, let the batter rest at room temperature for 15–20 minutes before baking.
- You can swap melted butter with a neutral oil to reduce saturated fat and make the recipe slightly lighter.
- Adding mix-ins like chocolate chips, nuts, or dried cranberries is optional but enhances texture and flavor.
- Use turbinado sugar on top for a subtle crunch and visual appeal—it caramelizes beautifully during baking.
Chef’s Secrets for Perfect Muffins
Achieving bakery-style pumpkin muffins at home is all about technique.
First, always whisk the dry ingredients thoroughly to distribute the leavening agents and spices evenly, which helps the muffins rise uniformly.
Next, avoid overmixing when combining wet and dry ingredients; folding gently prevents dense muffins.
Resting the batter at room temperature for 15–20 minutes before baking allows it to thicken slightly and trap more air, resulting in a taller, fluffier muffin.
Finally, start with a high oven temperature for the first 5 minutes to encourage a beautifully domed top, then reduce the heat to finish baking through without over-browning.
These small adjustments create tender, moist, and visually appealing muffins every time.
Serving Suggestions for Any Occasion
These pumpkin muffins are versatile enough to serve for breakfast, brunch, or as a snack.
Pair them with a warm cup of coffee, chai, or hot cocoa for an indulgent fall morning treat.
For a more substantial breakfast, serve alongside scrambled eggs or Greek yogurt to add protein and balance the meal.
You can also slice the muffins in half and toast lightly, spreading a thin layer of cream cheese or nut butter for a delightful twist.
Their portable size makes them ideal for school lunches, office snacks, or grab-and-go mornings.
Storage Tips for Freshness and Flavor
To preserve their soft texture, store baked muffins in an airtight container at room temperature for up to two days.
If you want to extend shelf life, refrigerate them for up to a week, making sure they are well-wrapped to prevent drying.
For longer storage, freeze fully cooled muffins individually wrapped in plastic or foil, then place them in a freezer-safe bag for up to three months.
Thaw on the counter for about an hour or warm in the microwave for 20–30 seconds for a fresh-from-the-oven experience.
Avoid leaving them uncovered, as this can dry out the muffins and compromise flavor.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend (preferably with xanthan gum).
The texture may be slightly different, but the muffins will remain soft and flavorful.
2. Can I use canned pumpkin pie filling instead of puree?
It’s best to use plain pumpkin puree, as pumpkin pie filling contains added sugar and spices that can alter the flavor balance and sweetness of the muffins.
3. How can I make these muffins vegan?
Replace the egg with a flax or chia egg (1 tablespoon ground seeds + 3 tablespoons water) and use a plant-based butter or neutral oil.
This will maintain moisture while keeping them vegan-friendly.
4. Why did my muffins turn out flat or dense?
Flat muffins often result from overmixing the batter, expired leavening agents, or not baking at the correct temperature.
Make sure your baking powder and soda are fresh and fold the batter gently. Preheating the oven is crucial for proper rise.
5. Can I add extras like chocolate chips or nuts?
Yes! Chocolate chips, walnuts, pecans, or dried cranberries are excellent additions.
Fold them gently into the batter before portioning to prevent sinking. They add texture, flavor, and make the muffins more indulgent.
