These easy-to-make pumpkin spice muffins are perfectly soft and moist with a hint of pumpkin pie spice. Enjoy plain or with cream cheese frosting!
There's always a serotonin boost when I prepare health meals or treats for my kids, especially those they won't notice are healthy. This muffins are just such a great snack; they're yummy and filling.
Whenever we all crave something sweet, I whip these up. They take less than an hour to bake, and we like to switch up the toppings every once in a while. Most of the adults who've tried these like oats or almond slices as toppings, while the kids prefer cream cheese frosting with mini chocolate chips or sprinkles. But honestly, these are great to enjoy without anything—they're that good.
The warm, comforting taste of these muffins, especially with the fall vibes, is something I really look for even in different seasons. It's a good thing that the recipe is simple and doesn't require any seasonal ingredients, so I can make it anytime.
With simple prep and a short baking time, these easy pumpkin spice muffins can be ready in under an hour. They're an ideal choice for quick snacks, great to squeeze in on an eventful day! I love this recipe and I'm sure you'll love it to!
Ingredients
- Flour - I use all-purpose flour for this
- Sugar - sweetens and helps with browning
- Brown sugar - adds moisture and a deeper sweetness
- Pumpkin pie spice - provides warm, autumnal flavors
- Baking soda - leavening agent for rise
- Eggs - help bind ingredients and add structure
- Pumpkin puree - the main flavor and moisture source in these muffins
- Oil - keeps these muffins moist and tender. I use neutral-tasting grapeseed oil, but you can use any oil you like.
- Vanilla extract - enhances the overall flavor profile.
See recipe card for exact quantities.
Step-by-step Instruction
If you're craving a taste of autumn any time of year, these pumpkin spice muffins are the perfect treat! Packed with warm, cozy flavors and a moist, tender texture, these muffins are sure to become a family favorite. Whether you're enjoying them for breakfast, as a snack, or even as a light dessert, they're sure to satisfy your pumpkin spice cravings. Follow these simple steps to create delicious muffins that will fill your home with the inviting aroma of fall. Let's get baking!
Preheat the Oven and Prepare the Pan
Start by preheating your oven to 375°F (190°C). This ensures the oven is at the right temperature when you're ready to bake. While the oven is heating, line a 12-cup muffin tin with paper liners or lightly grease each cup with cooking spray.
Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, brown sugar, pumpkin pie spice, baking soda, and salt. Whisk these ingredients together until they're well mixed. This step ensures that the leavening agents and spices are evenly distributed throughout the batter.
Prepare the Wet Ingredients
In a separate medium-sized bowl, whisk together the eggs, pumpkin puree, oil, and vanilla extract until smooth. Make sure the pumpkin is evenly incorporated with the other wet ingredients.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixtures together until just combined. Be careful not to overmix; some small lumps in the batter are fine. Overmixing can lead to tough muffins.
Fill the Muffin Cups
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Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.
Make Oat Topping (Optional)
If desired, mix the oat topping by combining oats, brown sugar and pumpkin pie spice in a small bowl. Top each muffin with a tablespoon of oat topping.
Bake Pumpkin Muffins
Place the muffin tin in the preheated oven and bake for 20-22 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Cool and Serve
Remove the the tray from the oven and allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your homemade pumpkin spice muffins!
Storage
To store leftover pumpkin spice muffins, allow them to cool completely to room temperature. Once cooled, place the muffins in an airtight container or resealable plastic bag. For optimal freshness, store at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. When storing in the refrigerator, place a paper towel at the bottom of the container and another on top of the muffins to absorb any excess moisture. This helps maintain their texture. To enjoy a refrigerated muffin, you can eat it cold or let it come to room temperature for about 30 minutes. For a warm muffin, microwave for 10-15 seconds or until it reaches your desired temperature. Always check that the muffin is warmed to your liking before serving.
Top Tips
Don't overmix the batter: When combining the wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense muffins. A few small lumps in the batter are perfectly fine and will ensure your muffins stay tender and fluffy.
Use room temperature ingredients: Take your eggs and pumpkin puree out of the refrigerator about 30 minutes before you start baking. Room temperature ingredients blend more easily and create a smoother batter, resulting in more evenly textured muffins.
Add a topping for extra flavor and crunch: Before baking, consider sprinkling the muffin tops with a mixture of sugar and cinnamon, or add a streusel topping. This not only enhances the flavor but also gives a great textural contrast to the soft muffin.
What to Serve with Pumpkin Spice Muffins
These pumpkin spice muffins are great with coffee that aren't that sweet to highlight the muffins' flavors. But to go all out with the Fall flavors and serve these muffins with pumpkin spice latte with syrup! If want something different, try my pumpkin pie martini mocktail.
This recipe is just in time for my pumpkin spice recipe, make your own with just 4 ingredients!
Recipe
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Pumpkin Spice Muffins
Equipment
Ingredients
- 1 ¾ cups flour
- 1 cup sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 15 oz can pumpkin puree
- ½ cup oil
- 1 teaspoon vanilla
Oat Topping (optional):
- ½ cup oats
- ¼ cup brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 375°F. Line muffin tin.
- Mix dry ingredients.
- In another bowl, whisk eggs, pumpkin, oil, and vanilla.
- Combine wet and dry ingredients.
- Fill muffin cups.
- If making, mix the oat topping in a small bowl. Top each muffin with 1 tablespoon of oat topping.
- Transfer muffins to the oven and bake for 20-22 minutes.
- Serve immediately
