There’s something about the smell of pumpkin spice that just feels like a hug from the inside. These pumpkin spice muffins are tender, warmly spiced, and have that perfect domed top. They’re a one-bowl wonder that delivers cozy flavor every time.
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Why You’ll Love This Pumpkin Spice Muffins
- Moist & tender: Thanks to pumpkin purée and oil, they stay soft for days.
- Perfectly spiced: Warm and aromatic without being overwhelming.
- One-bowl wonder: Minimal cleanup for maximum enjoyment.
- Freezer-friendly: Bake a big batch for quick future treats.
Ingredients & Tools
- 240 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 large eggs, at room temperature
- 200 g granulated sugar
- 100 g light brown sugar, packed
- 120 ml neutral oil (like vegetable or canola)
- 1 tsp pure vanilla extract
- 425 g canned pumpkin purée (not pumpkin pie filling)
Tools: 12-cup muffin tin, muffin liners, large mixing bowl, whisk, spatula, cooling rack
Notes: Use plain, unsweetened pumpkin purée (not pumpkin pie filling). Both granulated and brown sugar add depth and moisture.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 3 g |
| Fat: | 9 g |
| Carbs: | 40 g |
| Fiber: | 2 g |
Serves: 12 | Prep Time: 15 minutes | Cook Time: 20–22 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Use room temperature eggs. This is a small detail that makes a big difference! Cold eggs can cause the oil to seize up a bit, leading to a less homogeneous batter. Taking your eggs out about 30 minutes before you bake ensures a smoother, more emulsified mixture.
- Don’t overmix the batter. Once you add the dry ingredients, switch to a spatula and fold gently until the flour streaks just disappear. Overmixing develops gluten and can make your muffins tough and chewy instead of tender.
- Measure your flour correctly. For the most accurate results, I highly recommend using a kitchen scale. If you’re using cups, fluff your flour with a spoon, spoon it into the measuring cup, and level it off with a knife. Scooping directly from the bag can pack in too much flour.
- Check your baking powder’s freshness. Baking powder loses its potency over time. To test it, stir a half teaspoon into a cup of hot water. If it doesn’t bubble vigorously, it’s time for a new can. Fresh leavening is key for that perfect muffin dome.
How to Make Pumpkin Spice Muffins
Step 1: Preheat your oven to 375°F (190°C). This slightly higher temperature helps create a nice, domed top on the muffins. Line a 12-cup muffin tin with paper liners or grease them thoroughly. You want to make sure nothing sticks—there’s nothing sadder than a muffin losing its beautiful top to the pan.
Step 2: In your large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about a minute. You’re looking for the mixture to become pale, thick, and well-combined. This initial whisking helps dissolve the sugars and incorporates air, which contributes to a lighter texture.
Step 3: Pour in the neutral oil and vanilla extract. Whisk vigorously until the mixture is smooth and glossy. The oil is our primary fat here, and it’s what gives the muffins their incredibly moist and tender crumb that lasts for days. You’ll notice the batter will look a bit like a loose caramel at this stage.
Step 4: Add the entire can of pumpkin purée. Switch to a spatula now and fold it in until it’s fully incorporated and no orange streaks remain. The batter will be quite thick and may even seem a little dry, but don’t worry—this is normal and correct! The pumpkin adds a ton of moisture during baking.
Step 5: It’s time for the dry ingredients. Place a fine-mesh sieve over your bowl and add the flour, baking powder, baking soda, salt, and all the spices. Sifting ensures there are no lumps and helps aerate the flour, which makes for a lighter muffin. If you don’t have a sieve, you can whisk the dry ingredients together in a separate bowl first.
Step 6: Now, the most crucial part: folding. Use your spatula to gently fold the dry ingredients into the wet. Stop as soon as you no longer see any dry pockets of flour. A few small lumps are totally fine—overmixing is the real enemy here. The batter will be thick and scoopable.
Step 7: Divide the batter evenly among the 12 prepared muffin cups. I like to use a large cookie scoop or two spoons for this. You can fill them nearly to the top—this batter has enough structure to rise up, not just out, giving you those beautiful, bakery-style domes.
Step 8: Bake for 20 to 22 minutes. You’ll know they’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. The aroma in your kitchen will be absolutely divine.
Step 9: Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they’re easier to handle. Then, transfer them to a wire rack to cool completely. I know it’s tempting, but try to let them cool for at least 15 minutes before diving in—the flavors settle and the texture improves.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months.
- Reviving: Warm in a 300°F oven or microwave briefly before serving.
Serving Suggestions
Complementary Dishes
- A simple fruit salad with apples and pears — The fresh, crisp fruit provides a lovely, light contrast to the warm, spiced muffins.
- Savory scrambled eggs with chives — This makes for a perfect balanced breakfast, with the rich, savory eggs complementing the sweet muffins beautifully.
- Crispy bacon or sausage links — That classic sweet and salty combination is just unbeatable, especially for a weekend brunch.
Drinks
- Hot chai tea latte — The spices in the chai echo the warm flavors in the muffin, creating a wonderfully cohesive and cozy experience.
- Strong black coffee — The bitterness of the coffee cuts through the sweetness of the muffin and really makes the spices pop.
- Cold glass of milk — It’s a timeless pairing for a reason—the creaminess is the perfect partner for the soft, spiced crumb.
Something Sweet
- A dollop of cinnamon-spiced whipped cream — Just a little extra indulgence that turns a simple muffin into a real dessert.
- Warm caramel sauce for drizzling — It adds a deep, buttery sweetness that takes these muffins over the top.
- A scoop of vanilla bean ice cream — Serve a warmed muffin à la mode for the ultimate fall treat.
Top Mistakes to Avoid
- Mistake: Using pumpkin pie filling instead of purée. Pumpkin pie filling is pre-sweetened and spiced. Using it will make your muffins far too sweet and throw the delicate spice balance completely off. Always double-check the can label!
- Mistake: Overmixing the batter. I’ve messed this up before too… it’s so tempting to keep stirring until it’s perfectly smooth. But vigorous mixing after the flour is added develops gluten, leading to tough, dense muffins with tunnels inside. Fold gently and embrace a few lumps.
- Mistake: Overfilling or underfilling the muffin cups. If you don’t use enough batter, you’ll get flat muffins. If you use too much, it can spill over the sides and make a mess. For the perfect dome, fill the liners nearly to the top.
- Mistake: Not testing for doneness properly. Ovens vary, so the toothpick test is your best friend. A few moist crumbs are okay, but wet batter means they need more time. Underbaked muffins will sink in the middle as they cool.
Expert Tips
- Tip: For an extra flavor boost, toast your spices. Before adding them to the dry ingredients, gently warm the cinnamon, ginger, nutmeg, and cloves in a dry skillet for about 30 seconds until fragrant. This wakes up their essential oils and makes the spice flavor much more complex and vibrant.
- Tip: Let the batter rest for 15 minutes. If you have a little extra time, cover the bowl and let the finished batter sit on the counter before scooping. This allows the flour to fully hydrate and the leavening agents to start working, which can result in a more even rise and a tenderer crumb.
- Tip: Create a high-heat burst for a better dome. Start the muffins at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) for the remaining 15-17 minutes. The initial blast of heat encourages a rapid rise, giving you that picture-perfect puffed top.
- Tip: Add a simple streusel topping. Mix 50g flour, 50g brown sugar, ¼ tsp cinnamon, and a pinch of salt with 35g melted butter until crumbly. Sprinkle generously on the batter before baking for a delightful crunchy, sweet topping.
FAQs
Can I make these muffins ahead of time?
Absolutely! These muffins are fantastic for making ahead. Once completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze exceptionally well. Just wrap them individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm them up in a low oven.
Can I use homemade pumpkin purée?
You can, but there’s a catch. Homemade purée is often much wetter than the canned version. If you use it, you’ll need to strain it thoroughly in a fine-mesh sieve or cheesecloth to remove excess water. If your purée is too wet, the muffins can become gummy and dense. For consistent results, canned purée is usually more reliable.
My muffins didn’t dome. What happened?
Flat tops are usually a sign of one of two things: old baking powder or an oven that wasn’t hot enough. Check your leavener’s freshness and make sure your oven is fully preheated. Also, avoid opening the oven door during the first 15 minutes of baking, as the rush of cold air can cause the muffins to collapse.
Can I add mix-ins like chocolate chips or nuts?
Please do! A half-cup to a full cup of mix-ins works wonderfully. Chocolate chips, chopped pecans, or walnuts are all classic choices. For even distribution and to prevent them from sinking, toss your mix-ins in a tablespoon of the measured flour before folding them into the batter at the very end.
Can I make this recipe into a loaf instead?
Yes, this batter makes a lovely pumpkin bread. Pour it into a greased and floured 9×5-inch loaf pan and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The lower, slower bake is necessary for the larger volume to cook through without burning the top.
Pumpkin Spice Muffins
Make the best Pumpkin Spice Muffins with this easy one-bowl recipe. Moist, tender, and perfectly spiced for the ultimate fall treat. Bake a batch today!
Ingredients
For the Ingredients
-
240 g all-purpose flour
-
1 ½ tsp baking powder
-
½ tsp baking soda
-
½ tsp fine sea salt
-
2 tsp ground cinnamon
-
1 tsp ground ginger
-
¼ tsp ground nutmeg
-
¼ tsp ground cloves
-
2 large eggs (at room temperature)
-
200 g granulated sugar
-
100 g light brown sugar (packed)
-
120 ml neutral oil (like vegetable or canola)
-
1 tsp pure vanilla extract
-
425 g canned pumpkin purée (not pumpkin pie filling)
Instructions
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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly.01
-
In your large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about a minute.02
-
Pour in the neutral oil and vanilla extract. Whisk vigorously until the mixture is smooth and glossy.03
-
Add the entire can of pumpkin purée. Switch to a spatula now and fold it in until it’s fully incorporated and no orange streaks remain.04
-
Place a fine-mesh sieve over your bowl and add the flour, baking powder, baking soda, salt, and all the spices. Sift the dry ingredients into the wet ingredients.05
-
Use your spatula to gently fold the dry ingredients into the wet. Stop as soon as you no longer see any dry pockets of flour.06
-
Divide the batter evenly among the 12 prepared muffin cups. You can fill them nearly to the top.07
-
Bake for 20 to 22 minutes. You’ll know they’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.08
-
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.09
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