There’s something magical about the smell of warm spices and pumpkin wafting through the house on a crisp autumn morning.
As a mom of three, I live for those cozy moments when my kids come running into the kitchen, their eyes lighting up at the sight of a fresh batch of Baked Spiced Pumpkin Muffins cooling on the rack. This recipe is my go-to for busy school days, weekend treats, and even sneaking a little extra veggie into their diets.
It’s simple, nourishing, and made with so much love. These pumpkin muffins are tender, warmly spiced, and just sweet enough to feel like a special treat without any guilt. Let’s bake up some happiness together!
Why You’ll Love These Baked Spiced Pumpkin Muffins
You will adore these Baked Spiced Pumpkin Muffins for so many reasons. First, they come together in one bowl with minimal fuss. Secondly, they fill your home with the most incredible aroma.
Moreover, they are incredibly moist and fluffy, thanks to the pumpkin puree. These muffins also pack a wholesome punch. They are a fantastic way to use seasonal ingredients.
Additionally, they freeze beautifully for make-ahead breakfasts or snacks. Honestly, this recipe for Baked Spiced Pumpkin Muffins is a true crowd-pleaser for kids and adults alike.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to perfect Baked Spiced Pumpkin Muffins. Here is what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups | For a lighter crumb |
| Baking soda | 1 teaspoon | Helps them rise |
| Baking powder | ½ teaspoon | For extra lift |
| Salt | ½ teaspoon | Enhances all the flavors |
| Pumpkin pie spice | 2 teaspoons | The star spice blend |
| Cinnamon | 1 teaspoon | For extra warmth |
| Pumpkin puree | 1 cup | Not pumpkin pie filling |
| Light brown sugar | ¾ cup, packed | Adds moisture and caramel notes |
| Granulated sugar | ¼ cup | For balanced sweetness |
| Large eggs | 2 | At room temperature |
| Vegetable oil | ½ cup | Keeps muffins incredibly moist |
| Vanilla extract | 1 teaspoon | For flavor depth |
| Milk (or buttermilk) | ⅓ cup | Adds tenderness |
Substitutions & Variations
Don’t be afraid to make these Baked Spiced Pumpkin Muffins your own! For a healthier twist, you can substitute half the all-purpose flour with whole wheat flour. If you’re out of pumpkin pie spice, simply use 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and an ⅛ teaspoon of cloves.
For a dairy-free version, use your favorite non-dairy milk. You can also fold in delicious add-ins. Try a half cup of chocolate chips, chopped pecans, or even dried cranberries. For a streusel topping, mix ¼ cup flour, ¼ cup brown sugar, and 2 tablespoons cold butter until crumbly and sprinkle on top before baking.
Step-by-Step Instructions
Note: This video is for demonstration purposes and may use a slightly different method.
Let’s walk through making these easy Baked Spiced Pumpkin Muffins. First, preheat your oven to 375°F (190°C). Then, line a 12-cup muffin tin with paper liners or grease it well.
Next, in a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. In a separate medium bowl, whisk the wet ingredients. Combine the pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk.
Whisk until it’s completely smooth and well-blended. Now, pour the wet pumpkin mixture into the dry flour mixture. Gently fold everything together with a spatula until you see no more dry flour spots.
Be careful not to overmix! Then, divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Finally, bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Pro Tips for Success
Follow these simple tips for the absolute best Baked Spiced Pumpkin Muffins. Firstly, always use pure pumpkin puree, not pumpkin pie filling. Secondly, do not overmix the batter.
A few lumps are perfectly fine! Overmixing leads to tough muffins. Furthermore, for beautifully domed tops, start with a hot oven at 375°F.
You can also fill any empty muffin cups halfway with water to promote even baking. Always use a cookie scoop or ice cream scoop to divide the batter evenly. This ensures all your Baked Spiced Pumpkin Muffins bake at the same rate.
Lastly, let them cool slightly before eating. This allows the structure to set and makes them easier to handle.
Storage & Reheating Tips
Storing these Baked Spiced Pumpkin Muffins is a breeze. Once completely cool, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them.
Individually wrap each cooled muffin in plastic wrap and place them all in a large freezer bag. They will keep for up to 3 months. To reheat, simply thaw at room temperature or warm them up. For a fresh-from-the-oven taste, pop a frozen muffin in the microwave for 30-45 seconds or warm it in a 300°F oven for about 10 minutes.
What to Serve With This Recipe
These versatile Baked Spiced Pumpkin Muffins are wonderful on their own, but they also pair beautifully with other foods. For a complete breakfast, serve them warm with a pat of butter and a hot cup of coffee or chai tea. They are also fantastic alongside a bowl of Greek yogurt or a fruit salad for a balanced start to the day.
For an indulgent dessert, top a warm muffin with a scoop of vanilla ice cream and a drizzle of caramel sauce. My kids love them as an after-school snack with a tall glass of cold milk. Honestly, these delicious Baked Spiced Pumpkin Muffins are perfect any time of day.
FAQs
Can I make these muffins gluten-free?
Absolutely! You can make gluten-free Baked Spiced Pumpkin Muffins by using a 1:1 gluten-free all-purpose flour blend. Just ensure your baking soda and powder are certified gluten-free as well.
Can I use fresh pumpkin instead of canned?
Yes, you can. You will need to roast and puree a sugar pumpkin first. Make sure your puree is very thick and not watery, similar to the canned consistency, for the best results in these Baked Spiced Pumpkin Muffins.
Why are my muffins dense and gummy?
This usually happens for two reasons. Either you overmixed the batter, or you used too much pumpkin puree. Always measure your flour correctly by spooning it into the cup and leveling it off. And remember, mix just until combined!
Can I reduce the sugar in this recipe?
You can, but it will affect the texture and moisture. I wouldn’t recommend reducing it by more than a quarter cup total. The sugar helps keep these Baked Spiced Pumpkin Muffins tender and helps them rise properly.
How can I tell when the muffins are done baking?
The best test is the toothpick test. Insert a toothpick into the center of a muffin. If it comes out with just a few moist crumbs attached, your Baked Spiced Pumpkin Muffins are perfectly done. If it comes out with wet batter, they need more time.
Baked Spiced Pumpkin Muffins
Ingredients
- 1 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Cinnamon
- 1 cup Pumpkin puree
- ¾ cup Light brown sugar, packed
- ¼ cup Granulated sugar
- 2 Large eggs
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- ⅓ cup Milk (or buttermilk)
Instructions
- Preheat oven to 375°F (190°C)
- Line a 12-cup muffin tin with paper liners or grease well
- In a large bowl, whisk together dry ingredients: flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon
- In a separate medium bowl, whisk wet ingredients: pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla, and milk until smooth
- Pour wet mixture into dry mixture and gently fold together until no dry flour spots remain
- Divide batter evenly among 12 muffin cups, filling each about ¾ full
- Bake for 18-22 minutes or until toothpick inserted comes out clean
- Cool in pan for 5 minutes before transferring to wire rack