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These muffins are one of my fall favorites – simple and delicious, loaded with moist pumpkin flavor, and so simple to whip up!
I’ve been making spiced pumpkin muffins for years – they are my kids favorite treat every fall – I even save cans of pumpkin so I can make these muffins all year long.
Easy Savory Pumpkin Muffins
“Pumpkin spice” doesn’t have any pumpkin flavoring; the term just refers to the spice combination that pairs well with pumpkin, particularly in pumpkin pies. Pumpkin spice is a combination of equal parts nutmeg, cinnamon, and cloves.
If you don’t have pumpkin spice permixed from the store on hand, feel free to make your own!
How to Make Pumpkin Spice Muffins
To make this recipe, you’ll need:
- Salted Butter – butter adds fat which will make the muffins rich and lucious. Make sure the butter is at room temperature so it will cream well with the sugar. If you use unsalted butter add salt to the mixture or the muffins will be bland.
- White Sugar – I use white sugar to add sweetness and keep the consistency lighter. If you want to substitute something use a granulated sugar alternative, not honey or maple syrup since they would throw off the wet-dry ratio.
- Eggs – the high protein content of eggs gives these muffins a good structure as well as some necessary moisture. Use high quality eggs for a better tasting muffin.
- Pumpkin Puree – unlike pumpkin spice lattes, we want our pumpkin muffins to taste like pumpkin so I add pumpkin puree which adds flavor and moisture to the muffins. I use canned pumpkin puree for this recipe but you can use fresh, see tip #1 below for more info.
- White Flour – all purpose flour is ideal for this recipe since it has a good medium protein content that gives a good structure without being overly chewy.
- Baking Powder – baking powder will give these muffins the lightness we are going for. I add 2 tsp instead of 1 to compensate for the pumpkin puree which is very heavy.
- Pumpkin Spice – as I said above pumpkin spice is just a combination of equal parts nutmeg, cinnamon, and cloves, it gives these muffins that spicy bite. If you don’t have any premixed pumpkin spice just make your own.
Once you’ve gathered your ingredients, we will use the following method:
- Prep- Preheat the oven and line the muffin pan. Whisk together the butter and sugar until light and fluffy. You can do this by hand or with a hand mixer. It’s important to mix for a few minutes and make sure they are fully incorporated so you have a good base for the other ingredients and the sugar is evenly distributed. Add the eggs and milk and mix until smooth.
- Mix – Gently fold the pumpkin puree into the mixture then add the dry ingredients and mix until fully incorporated.
- Bake – Pour the batter into the liners, filling them just over halfway, and bake for about 20 minutes or until a toothpick inserted into the center comes clean.
- Cool – Let them cool on a wire rack after baking then enjoy!
See our web story for this recipe here.
Tips and Tricks For Perfect Pumpkin Spice Muffins:
Here are some tips and tricks to make mastering this bake a breeze.
Fresh vs. Canned Pumpkin. Fresh pumpkin has a different flavor (more like butternut squash) than canned pumpkin. If you want to use fresh puree you can cut a pumpkin in half, clean out the seeds, then place it on a roasting pan with the flesh down and bake it at 375 degrees until a knife inserted into the outer skin inserts easily (about an hour). Then scoop out the inside and mash it to make a puree.
Make sure all ingredients are at the same temperature. The trick to combining the wet ingredients in this recipe is to make sure they are all at the same temperature. If they are not close to the same temperature you will split the mix and it will look like a bunch of dippin dots of butter.
Use Room Temperature Ingredients: Eggs, milk, and butter should be at room temperature. This allows them to incorporate better and gives you a more even texture.
Balance the Spices: Pumpkin spice blends can vary, but a good ratio is typically cinnamon, nutmeg, ginger, and cloves. For extra depth, add a pinch of allspice or cardamom.
Add Some Texture: Mix-ins like chopped pecans, walnuts, or a sprinkle of oats on top can add a nice texture. You can also try chocolate chips for a sweet twist.
Use Oil or Melted Butter for Moisture: Pumpkin can make the muffins naturally moist, but using oil (or a mix of oil and melted butter) in your recipe will help keep them soft and tender. If you’re looking for a healthier option, Greek yogurt or applesauce can substitute part of the oil.
Don’t Overbake: Overbaking can dry out the muffins. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Start checking a couple of minutes before the recipe’s suggested baking time.
Add a Crumb Topping: A simple crumb topping made from flour, sugar, and butter can take your muffins to the next level. For extra flavor, add a dash of cinnamon to the crumb mixture.
Use an Ice Cream Scoop: For even-sized muffins, use an ice cream scoop to portion the batter. This also helps with consistent baking.
Let the Muffins Cool Properly: Allow your muffins to cool in the tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Maple Glaze Drizzle: For a little extra indulgence, drizzle a maple glaze (made with powdered sugar and a bit of maple syrup) over the cooled muffins.
FAQ’s:
I use whole milk for this recipe but you can use 2% or 1%.
You can store these muffins in an airtight container for up to 5 days on the counter. To rewarm, just microwave a muffin for about 30 seconds.
Muffins are done when they are light, airy, and have browned sides and a toothpick inserted in the middle comes out clean.
What to Serve With Pumpkin Spice Muffins
These muffins are delicious with Pumpkin Spice Lattes, Easy Sangria Mimosas, or Mulled Citrus Cider – it is perfect for a fall breakfast, or with some boozy Pumpkin Pie Punch! We love serving muffins alongside Easy Eggs Benedict, Air Fryer Bacon, and Easy Baked Oatmeal With Apples for a perfect fall breakfast!
Check out some of our favorite hot chocolate and warm drinks below:
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Pumpkin Spice Muffins
Equipment
Ingredients
- ½ cup salted butter, room temperature
- 1 cup white granulated sugar
- 2 large eggs at room temperature
- ½ cup milk at room temperature
- 1 cup pumpkin puree
- 2 cups white flour
- 2 tsp baking powder
- 2 tsp pumpkin spice
Instructions
- Preheat the oven to 350 degrees Fahrenheit and fill a muffin tin with liners.
- Whisk the butter and sugar together in a large mixing bowl until smooth and creamy.
- Whisk in the eggs and milk until the mixture is smooth and the egg yolks are fully incorporated.
- Gently fold in the pumpkin puree until it is homogenous with the batter.
- Whisk in the flour, baking powder, and pumpkin spice until the dry ingredients are fully incorporated into the mix.
- Pour the batter into the muffin liners and bake for 15 – 20 minutes or until a toothpick inserted into the center comes out clean.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!
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