Introduction
Fall is here, and that means one thing: pumpkin spice everything! These Fall Pumpkin Spice Muffins are the perfect way to bring all the warm, comforting flavors of the season into your kitchen. They’re soft, moist, and bursting with cinnamon, nutmeg, and cloves—basically autumn in a bite. Whether you’re looking for a quick breakfast, an after-school snack, or a treat to pair with your PSL, these muffins are guaranteed to hit the spot. Bonus: they make your house smell amazing while they bake!
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Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves, and ginger)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chopped pecans or walnuts
- ½ cup chocolate chips
- ¼ cup raisins or dried cranberries
Preparation Tips
Choose your pumpkin puree wisely: Make sure you’re using plain pumpkin puree, not the pre-sweetened pie filling.
Don’t overmix the batter: Stir until just combined to keep the muffins light and fluffy.
Customize your spice level: If you’re a true pumpkin spice fan, feel free to add an extra pinch of cinnamon or nutmeg.
Step-by-Step Instructions
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
Step 3: Combine the Wet Ingredients
In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If using add-ins like nuts or chocolate chips, fold them in at this stage.
Step 5: Fill the Muffin Tins
Divide the batter evenly among the muffin cups, filling each about three-quarters full. For a decorative touch, sprinkle a little cinnamon sugar on top before baking.
Step 6: Bake the Muffins
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make-Ahead & Storage
These muffins taste even better the next day as the flavors have time to meld. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Reheat in the microwave for a quick, cozy treat.
Serving Suggestions
Pair these muffins with a hot cup of coffee, tea, or apple cider for the ultimate fall experience. Want to dress them up? Top with a dollop of cream cheese frosting or a drizzle of maple glaze.
Conclusion
These Fall Pumpkin Spice Muffins are the perfect balance of cozy and delicious, making them a must-have for your autumn recipe lineup. Easy to make, packed with fall flavors, and loved by kids and adults alike, they’re sure to become a family favorite.
Give them a try and let us know how they turned out! Snap a photo, leave a comment, and don’t forget to check out more fall-inspired recipes on Cozy Cadence. Happy baking, mama! 🎃🍂