Festive Pumpkin Spice Muffins to Bake

🎉 Introduction

The moment the air turns crisp and leaves start to fall, there’s one aroma that captures the season — pumpkin spice! These Festive Pumpkin Spice Muffins are the essence of autumn, combining warm spices, tender texture, and the comforting taste of pure pumpkin.

They’re soft, fluffy, perfectly spiced, and incredibly easy to make. Each bite brings cozy fall flavors — cinnamon, nutmeg, ginger, and cloves — wrapped in a moist, golden muffin. Whether you’re baking them for breakfast, dessert, or your next holiday gathering, these muffins will fill your kitchen with irresistible warmth.

Best of all, this recipe is simple enough for any home baker. You don’t need fancy tools or skills — just a mixing bowl, some pantry staples, and a little pumpkin magic. Let’s dive in and bake a batch of festive pumpkin spice joy!

🧰 Equipment Needed

To make your pumpkin spice muffins perfectly soft and delicious, you’ll need:

• Mixing bowls (large and medium)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• 12-cup muffin tin
• Paper liners or non-stick spray
• Cooling rack

🛒 Ingredients

These Festive Pumpkin Spice Muffins use simple, easy-to-find ingredients that come together beautifully.

🥧 Dry Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves

🍂 Wet Ingredients

• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ¾ cup brown sugar (light or dark)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup milk

🌰 Optional Add-Ins

• ½ cup chopped pecans or walnuts
• ½ cup chocolate chips or white chocolate chips
• ¼ cup raisins or dried cranberries

👩‍🍳 Directions

Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray. This ensures your muffins come out clean and fluffy.

Step 2
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing dry ingredients first evenly distributes the spices and leavening for consistent texture.

Step 3
In a separate medium bowl, combine the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, vanilla, and milk. Whisk until smooth and creamy — the batter should look rich and slightly thick.

Step 4
Pour the wet ingredients into the dry mixture. Gently stir using a spatula or wooden spoon until just combined. Be careful not to overmix — a few small lumps are perfectly fine and help keep the muffins tender.

Step 5
If desired, fold in chopped nuts, chocolate chips, or dried fruit. These add-ins bring extra texture and flavor, making your muffins even more festive.

Step 6
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. For perfect muffin tops, use an ice cream scoop to portion the batter.

Step 7
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back lightly when touched.

Step 8
Remove the pan from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.

Step 9
Once cooled, you can dust the tops with powdered sugar or drizzle with a simple glaze for extra holiday flair.

Step 10
Serve warm with a pat of butter or a drizzle of honey for the ultimate autumn treat!

🍽️ Servings & Timing

• Servings: 12 muffins
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Cooling Time: 10 minutes
• Total Time: 45 minutes

Perfect for cozy breakfasts, lunchbox treats, or Thanksgiving brunch.

🧊 Storage & Reheating

– Store leftover muffins in an airtight container at room temperature for up to 3 days.
– Refrigerate for up to 1 week if you prefer them chilled.
– Freeze cooled muffins in a freezer bag for up to 3 months. Thaw overnight or microwave for 20 seconds to warm.
– To reheat, pop muffins in the oven at 300°F (150°C) for 5–6 minutes for that freshly baked feel.

Tip: Warm muffins taste amazing with a little butter or cinnamon sugar sprinkled on top!

🥄 Variations

These pumpkin spice muffins are endlessly customizable! Try one of these fun variations for a new twist:

• Cream Cheese Swirl: Add a spoonful of sweetened cream cheese mixture before baking for a marbled effect.
• Maple Glaze: Whisk ½ cup powdered sugar with 2 tbsp maple syrup and drizzle over cooled muffins.
• Nutty Crunch: Sprinkle chopped pecans and brown sugar on top before baking.
• Chocolate Pumpkin: Mix ¼ cup cocoa powder into the batter and add chocolate chips.
• Apple Pumpkin Fusion: Fold in diced apples for extra sweetness and texture.
• Mini Muffins: Bake in a mini muffin pan for bite-sized snacks — bake time 10–12 minutes.
• Oatmeal Pumpkin: Add ½ cup rolled oats to the batter for a hearty texture.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.
• Vegan Version: Replace eggs with flaxseed “eggs” and use plant-based milk.
• Spice Boost: Add a pinch of cardamom or allspice for a richer, more aromatic flavor.

❓ 10 FAQs

1. Can I use pumpkin pie filling instead of puree?
   No, pumpkin pie filling already has sugar and spices added — use pure pumpkin puree for best results.
2. How do I make my muffins extra moist?
   Don’t overbake and be sure to use oil or melted butter for that tender texture.
3. Can I reduce the sugar?
   Yes, you can reduce by ¼ cup without affecting the texture too much.
4. Can I add frosting or glaze?
   Definitely! A cream cheese frosting or maple glaze is perfect for the holidays.
5. Can I use whole wheat flour?
   Yes, replace up to half the flour with whole wheat for extra fiber.
6. Can I make them dairy-free?
   Yes! Use almond milk and coconut oil or vegan butter.
7. How do I know when muffins are done?
   A toothpick inserted into the center should come out clean, and tops should spring back lightly.
8. Can I bake this as a loaf instead of muffins?
   Yes — pour the batter into a loaf pan and bake for 45–55 minutes.
9. What’s the best way to get tall muffin tops?
   Fill the cups slightly higher and start baking at 375°F for 5 minutes, then lower to 350°F for the rest of the time.
10. How can I make them more festive?
    Add orange frosting drizzle, cinnamon sugar topping, or serve with whipped cream for holiday flair.

🏁 Conclusion

There’s something magical about baking pumpkin spice muffins in autumn. The scent of cinnamon and pumpkin fills your kitchen, and the first warm bite feels like a hug from the season itself.

These Festive Pumpkin Spice Muffins are simple, cozy, and wonderfully versatile. They’re perfect for fall mornings, Thanksgiving brunches, or Halloween parties — soft on the inside, beautifully golden on top, and full of sweet spice.

So preheat that oven, grab a can of pumpkin, and enjoy the simple joy of homemade autumn baking. Every muffin is a mini celebration of the season — warm, inviting, and impossible to resist.

Adam

Festive Pumpkin Spice Muffins to Bake

The moment the air turns crisp and leaves start to fall, there’s one aroma that captures the season — pumpkin spice! These Festive Pumpkin Spice Muffins are the essence of autumn, combining warm spices, tender texture, and the comforting taste of pure pumpkin. They’re soft, fluffy, perfectly spiced, and incredibly easy to make. Each bite brings cozy fall flavors — cinnamon, nutmeg, ginger, and cloves — wrapped in a moist, golden muffin. Whether you’re baking them for breakfast, dessert, or your next holiday gathering, these muffins will fill your kitchen with irresistible warmth. Best of all, this recipe is simple enough for any home baker. You don’t need fancy tools or skills — just a mixing bowl, some pantry staples, and a little pumpkin magic. Let’s dive in and bake a batch of festive pumpkin spice joy!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Cooling Time 10 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Ingredients Equipment Method Notes

Ingredients

  

• These Festive Pumpkin Spice Muffins use simple easy-to-find ingredients that come together beautifully.

🥧 Dry Ingredients

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves

🍂 Wet Ingredients

• 1 cup pure pumpkin puree not pumpkin pie filling
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ¾ cup brown sugar light or dark
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• ¼ cup milk

🌰 Optional Add-Ins

• ½ cup chopped pecans or walnuts
• ½ cup chocolate chips or white chocolate chips
• ¼ cup raisins or dried cranberries

Equipment

• To make your pumpkin spice muffins perfectly soft and delicious, you’ll need:
• Mixing bowls (large and medium)
• Whisk or electric mixer
• Measuring cups and spoons
• Spatula
• 12-cup muffin tin
• Paper liners or non-stick spray
• Cooling rack

Method

 

Step 1

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray. This ensures your muffins come out clean and fluffy.

Step 2

1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Mixing dry ingredients first evenly distributes the spices and leavening for consistent texture.

Step 3

1. In a separate medium bowl, combine the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, vanilla, and milk. Whisk until smooth and creamy — the batter should look rich and slightly thick.

Step 4

1. Pour the wet ingredients into the dry mixture. Gently stir using a spatula or wooden spoon until just combined. Be careful not to overmix — a few small lumps are perfectly fine and help keep the muffins tender.

Step 5

1. If desired, fold in chopped nuts, chocolate chips, or dried fruit. These add-ins bring extra texture and flavor, making your muffins even more festive.

Step 6

1. Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. For perfect muffin tops, use an ice cream scoop to portion the batter.

Step 7

1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back lightly when touched.

Step 8

1. Remove the pan from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.

Step 9

1. Once cooled, you can dust the tops with powdered sugar or drizzle with a simple glaze for extra holiday flair.

Step 10

1. Serve warm with a pat of butter or a drizzle of honey for the ultimate autumn treat!

Notes

🧊 Storage & Reheating

– Store leftover muffins in an airtight container at room temperature for up to 3 days.
– Refrigerate for up to 1 week if you prefer them chilled.
– Freeze cooled muffins in a freezer bag for up to 3 months. Thaw overnight or microwave for 20 seconds to warm.
– To reheat, pop muffins in the oven at 300°F (150°C) for 5–6 minutes for that freshly baked feel.

Tip: Warm muffins taste amazing with a little butter or cinnamon sugar sprinkled on top!

🥄 Variations

These pumpkin spice muffins are endlessly customizable! Try one of these fun variations for a new twist:

Cream Cheese Swirl: Add a spoonful of sweetened cream cheese mixture before baking for a marbled effect.

Maple Glaze: Whisk ½ cup powdered sugar with 2 tbsp maple syrup and drizzle over cooled muffins.

Nutty Crunch: Sprinkle chopped pecans and brown sugar on top before baking.

Chocolate Pumpkin: Mix ¼ cup cocoa powder into the batter and add chocolate chips.

Apple Pumpkin Fusion: Fold in diced apples for extra sweetness and texture.

Mini Muffins: Bake in a mini muffin pan for bite-sized snacks — bake time 10–12 minutes.

Oatmeal Pumpkin: Add ½ cup rolled oats to the batter for a hearty texture.

Gluten-Free Option: Use a gluten-free all-purpose flour blend instead of regular flour.

Vegan Version: Replace eggs with flaxseed “eggs” and use plant-based milk.

Spice Boost: Add a pinch of cardamom or allspice for a richer, more aromatic flavor.

❓ 10 FAQs

Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling already has sugar and spices added — use pure pumpkin puree for best results.

How do I make my muffins extra moist?
Don’t overbake and be sure to use oil or melted butter for that tender texture.

Can I reduce the sugar?
Yes, you can reduce by ¼ cup without affecting the texture too much.

Can I add frosting or glaze?
Definitely! A cream cheese frosting or maple glaze is perfect for the holidays.

Can I use whole wheat flour?
Yes, replace up to half the flour with whole wheat for extra fiber.

Can I make them dairy-free?
Yes! Use almond milk and coconut oil or vegan butter.

How do I know when muffins are done?
A toothpick inserted into the center should come out clean, and tops should spring back lightly.

Can I bake this as a loaf instead of muffins?
Yes — pour the batter into a loaf pan and bake for 45–55 minutes.

What’s the best way to get tall muffin tops?
Fill the cups slightly higher and start baking at 375°F for 5 minutes, then lower to 350°F for the rest of the time.

How can I make them more festive?
Add orange frosting drizzle, cinnamon sugar topping, or serve with whipped cream for holiday flair.

🏁 Conclusion

There’s something magical about baking pumpkin spice muffins in autumn. The scent of cinnamon and pumpkin fills your kitchen, and the first warm bite feels like a hug from the season itself.

These Festive Pumpkin Spice Muffins are simple, cozy, and wonderfully versatile. They’re perfect for fall mornings, Thanksgiving brunches, or Halloween parties — soft on the inside, beautifully golden on top, and full of sweet spice.

So preheat that oven, grab a can of pumpkin, and enjoy the simple joy of homemade autumn baking. Every muffin is a mini celebration of the season — warm, inviting, and impossible to resist.