Why You’ll Love This Recipe

Pumpkin Spice Muffins are the perfect cozy treat for fall or anytime you crave warm spices and moist, flavorful baked goods. Packed with pumpkin puree and spiced with cinnamon, nutmeg, and cloves, these muffins are easy to make and incredibly satisfying. Whether enjoyed for breakfast, as a snack, or with a cup of coffee, they offer comforting autumn vibes in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking sodaeggsvegetable oilpumpkin puree (unsweetened)cinnamonnutmegground clovesvanilla extractmilk (optional for extra moisture)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with nonstick spray.

In a large bowl, whisk together the flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves.

In a separate bowl, beat the eggs, then add the oil, pumpkin puree, and vanilla extract. Mix until well combined.

Gradually add the dry ingredients into the wet mixture, stirring gently until just incorporated. Do not overmix.

If the batter seems too thick, add a splash of milk to loosen it slightly.

Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 10 minutes
Baking time: 20-25 minutes
Cooling time: 10 minutes
Total time: 40-45 minutes

Variations

Top with a crumb streusel for added texture and sweetness.
Mix in chocolate chips or chopped nuts for extra flavor.
Add a cream cheese swirl for a rich, tangy twist.
Use whole wheat flour for a heartier version.
Sprinkle raw sugar on top before baking for a crunchy finish.

storage/reheating

Store Pumpkin Spice Muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze muffins individually wrapped for up to 2 months.
Reheat in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and drained of excess moisture.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

How do I keep my muffins moist?

Avoid overbaking and consider adding a splash of milk or a spoonful of yogurt to the batter.

Can I reduce the sugar?

Yes, but it may slightly alter the texture and flavor.

What can I use instead of vegetable oil?

You can substitute melted butter or coconut oil.

Can I add frosting?

Absolutely, cream cheese frosting pairs beautifully with these muffins.

Do they taste overly spiced?

No, the spice balance is warm but not overpowering.

Are these muffins kid-friendly?

Yes, they’re mildly sweet and great for lunchboxes.

Can I make mini muffins?

Yes, reduce the baking time to about 12-15 minutes.

Can I double the recipe?

Yes, this recipe scales well for larger batches.

Conclusion

Pumpkin Spice Muffins bring together all the best flavors of fall in a soft, moist, and spiced treat that’s easy to whip up and even easier to enjoy. Whether you dress them up with add-ins or keep them simple, these muffins are sure to become a seasonal favorite in your kitchen.