Description
Halloween Muffins always take me back to Austin nights when porch lights glow and the air smells like cinnamon and pumpkin spice, and I can’t help but smile as I whisk the batter like Mom taught me during those salsa-tasting afternoons that sparked my kitchen obsession with playful, bold flavors and cozy bakes like Halloween Muffins that feel festive, friendly, and a little mischievous at once, because Halloween Muffins let creativity run wild with gooey chips, warm spices, and fun toppings, and they’re exactly the kind of approachable bake that turns simple moments into memories worth sharing again and again.
Ingredients
Pumpkin puree (not pumpkin pie filling)
All-purpose flour
Brown sugar
Granulated sugar
Eggs
Neutral oil
Baking powder
Baking soda
Cinnamon
Nutmeg
Optional: ginger, clove
Salt
Vanilla extract
Optional mix-ins: chocolate chips, chopped pecans, orange/black sprinkles, candy eyes
Instructions
1. Preheat oven to 400°F, line a 12-cup muffin pan with liners.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt until combined.
3. In a large bowl whisk pumpkin puree, eggs, oil, brown sugar, granulated sugar, vanilla until smooth.
4. Fold dry mixture into wet until just combined; streaks of flour are fine.
5. Stir in chocolate chips or festive add-ins.
6. Divide batter evenly into liners, filling nearly to the top.
7. Bake 5 minutes at 400°F, reduce to 350°F and bake 12–14 minutes until tops spring back.
8. Cool 10 minutes before decorating.
9. Add candy eyes or drizzle icing before serving.
Notes
Measure flour with spoon-and-level method to avoid dense muffins.
Don’t overmix; streaks of flour ensure tender crumbs.
Bake with high-then-lower temperature method for tall domes.
Oil keeps muffins moist longer; mix with butter for richer flavor.
Top with extra chips or coarse sugar for bakery finish.
Cool completely before storing or freezing.
Store airtight at room temperature 2–3 days, or freeze up to 2 months.
Warm briefly before serving for best taste.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 255
- Sugar: 20 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg