Simple Spiced Pumpkin Muffins: Easy Fall Baking (Print Version)

Bake warm, fluffy pumpkin muffins with my easy recipe. Perfect for fall mornings or a sweet treat. Simple ingredients, big flavor!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups (190g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - 1 tsp baking powder
05 - 1 tsp baking soda
06 - 1 ½ tsp pumpkin pie spice
07 - 1 tsp ground cinnamon
08 - ½ tsp salt

→ Wet Ingredients

09 - 1 cup (240g) canned pumpkin puree (not pie filling)
10 - 2 large eggs, at room temperature
11 - ½ cup (120ml) vegetable oil
12 - ¼ cup (60ml) whole milk
13 - 1 tsp vanilla extract

→ Optional Toppings

14 - ½ cup chocolate chips (dark, milk, or white)
15 - ½ cup chopped pecans or walnuts

# Instructions:

01 - First things first, get your oven preheated to 400°F (200°C) and line a 12-cup muffin tin with paper liners. I always forget to do this ahead of time, then I'm scrambling when the batter is ready, making a mess! Whisking the dry ingredients is where the magic starts. I grab a big bowl and toss in the flour, both sugars, baking powder, baking soda, that lovely pumpkin pie spice, extra cinnamon, and a pinch of salt. Give it a good whisk until everything is combined and you can't see any lumps of spice. The aroma already starts to fill the kitchen, honestly, and that’s when I know it's going to be a good batch of pumpkin muffins!
02 - In a separate, slightly smaller bowl, it's time for the wet ingredients. This is where the magic of the pumpkin puree comes in! Add your glorious canned pumpkin puree (remember, NOT pie filling!), those room-temperature eggs, the vegetable oil, milk, and a good splash of vanilla extract. Give it a thorough whisk until everything is smooth and beautifully orange. I once used cold eggs and the batter just didn't come together as smoothly; it really does make a difference. You want a creamy, uniform mixture here before you even think about introducing the dry stuff. This step is key for moist, fluffy pumpkin muffins.
03 - Now for the crucial part: combining the wet and dry. Pour your wet pumpkin mixture into the bowl with the dry ingredients. Grab a spatula and fold everything together. And I mean FOLD. Do not, I repeat, do NOT overmix! This is where I always get a little too eager and end up with slightly tougher muffins. You want to mix just until no streaks of flour remain. A few lumps are totally fine, even desirable! Overmixing develops the gluten too much, and we're aiming for tender, fluffy pumpkin muffins, not hockey pucks. It should look a bit shaggy, but don't worry, it'll bake up beautifully.
04 - Once your batter is perfectly (and gently!) mixed, it's time to fill those muffin liners. I use an ice cream scoop for this; it makes things so much easier and ensures each pumpkin muffin is roughly the same size, which helps with even baking. Fill each liner about two-thirds full. If you want those lovely domed tops, you can fill them a little more, almost to the top. This is also the point where I often sprinkle on a few chocolate chips or chopped nuts if I'm feeling extra. The kitchen already smells incredible, a mix of sweet pumpkin and warm spices, making my stomach rumble!
05 - Pop the muffin tin into your preheated 400°F (200°C) oven. Here's a little trick for those bakery-style domed tops: bake the pumpkin muffins at 400°F for 5 minutes, then, without opening the oven door, reduce the temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. I learned this trick the hard way after many flat muffin attempts, and it works like a charm! The high initial heat gives them a quick burst of lift.
06 - Once they're golden brown and a toothpick comes out clean, pull those gorgeous pumpkin muffins from the oven. Let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy bottoms. Honestly, resisting the urge to grab one right away is the hardest part! The whole house smells like a cozy autumn dream. They're best enjoyed warm, maybe with a smear of butter or a dollop of cream cheese frosting. Pure bliss, I tell you!

# Notes:

01 - Always use room temperature eggs for a smoother batter.
02 - Store cooled muffins in an airtight container for 2-3 days, or freeze for longer.
03 - If you don't have pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and cloves.
04 - Serving these warm with a cup of coffee makes any morning feel like a special treat.

# Tools You'll Need:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - spatula
06 - ice cream scoop

# Nutrition Facts (Per Serving):

Calories: 220 kcal
Total Fat: 10g
Total Carbohydrate: 30g
Protein: 3g

Back