Spiced Pumpkin Muffins

Jump to Recipe

Warm cinnamon and pumpkin make these muffins a cozy addition to a breakfast table with coffee and sliced fruit. Oil keeps the crumb soft, and a light hand with the batter helps the muffins bake up tender rather than chewy.

The featured image is an AI-generated serving illustration; the finished dish may differ.

Spiced Pumpkin Muffins

Serves 12 | Prep: 15 minutes | Cook: 34 minutes | Cool: 15 minutes | Total: 64 minutes

Ingredients

• 1 3/4 cups all-purpose flour (210 g; spooned into the measuring cup and leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt
• 1 cup canned pumpkin puree (plain pumpkin, not pumpkin pie filling)
• 3/4 cup light brown sugar (packed)
• 2 eggs (large)
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 tbsp granulated sugar (for topping)

Instructions

1. Heat the oven to 375°F (190°C), allowing about 10 minutes to preheat fully, and position a rack in the center. Line a standard 12-cup muffin pan with paper liners. Have a flexible spatula, scoop and instant-read thermometer ready.
2. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a large mixing bowl until evenly combined.
3. In a second bowl, whisk the pumpkin puree, brown sugar, eggs, oil and vanilla until smooth.
4. Pour the pumpkin mixture into the flour mixture. Fold gently with the spatula just until no dry flour remains; a few small lumps are fine. Divide the batter evenly among the 12 cups, filling each about three-quarters full. Sprinkle the granulated sugar evenly over the tops.
5. Bake in one batch for 20–24 minutes, beginning doneness checks at 20 minutes. The tops should spring back lightly and a toothpick inserted into a center should come out without wet batter. Check the center of a middle muffin with an instant-read thermometer; aim for 200–205°F (93–96°C) for a fully baked crumb. Continue baking if needed rather than relying on the clock alone.
6. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack for another 10 minutes before serving.

Kitchen Tips

Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.

• Use a standard muffin pan rather than a mini or jumbo pan; a different cup size will change the baking time.
• Stop folding as soon as the flour disappears. Extra stirring can make the muffins tough.
• For the most consistent flour measurement, use the gram weight if you have a kitchen scale.

Food Safety

• Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
• Clean the lids of canned ingredients before opening.
• Do not wash raw meat, poultry, fish or eggs. Keep raw animal foods separate from ready-to-eat food and use a separate board or plate; wash contacted tools and surfaces before reuse.
• Thaw frozen ingredients in the refrigerator, never on a counter.

Sources: FDA safe food handling and safe minimum cooking temperatures.

Variations

• For orange-spiced muffins, whisk 2 teaspoons finely grated orange zest into the pumpkin mixture.
• For a nutty version, fold 1/2 cup chopped pecans into the batter just before portioning.

What to Serve With It

Serve with coffee or tea and sliced apples or pears for a simple breakfast or afternoon snack.

Storage and Reheating

Refrigerate or freeze perishables within 2 hours of cooking or purchase, or within 1 hour at 90 F (32 C) or hotter. Refrigerate promptly in shallow containers; do not wait for room temperature. Keep the refrigerator at 40 F (4 C) or below and use cooked leftovers within 4 days. If reheating leftovers, heat to 165 F (74 C).

Frequently Asked Questions

Can I use pumpkin pie filling?

Use plain pumpkin puree here. Pumpkin pie filling contains added sweetener and spices that would change the balance of the batter.

Can I leave off the sugar topping?

Yes. The muffins will still be sweet from the brown sugar, but their tops will have less crunch.

Why did my muffins turn out dense?

Too much flour or overmixing can produce a dense crumb. Weigh the flour if possible, fold gently and check that your baking powder and baking soda are fresh.

This recipe was developed with AI assistance and has not been kitchen-tested. Check ingredient labels for allergens and use appropriate food-safety temperatures.