As the leaves turn and a crispness fills the air, there’s nothing quite like the aroma of pumpkin spice wafting from the oven. These Spiced Pumpkin Muffins aren’t just a treat; they’re a hug in a paper liner. Moist, tender, and bursting with warm autumnal flavors, they’re the perfect breakfast, snack, or dessert. Forget the pumpkin spice latte – these muffins *are* the season in edible form! This recipe is a family favorite, tweaked and perfected over years to deliver the ultimate pumpkin muffin experience. Get ready to bake up a batch of pure comfort.
Why You’ll Love This Recipe
These Spiced Pumpkin Muffins stand out from the crowd for a few key reasons. First, the combination of cinnamon, nutmeg, ginger, and cloves creates a truly complex and satisfying spice blend. Second, we use both pumpkin puree *and* brown butter, adding layers of nutty, caramelized flavor. Finally, a simple streusel topping provides a delightful textural contrast. They’re easy to make, incredibly flavorful, and guaranteed to disappear quickly!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ½ cup (1 stick) unsalted butter, browned and cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup buttermilk
- 1 tsp vanilla extract
Streusel Topping:
- ¼ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp cold unsalted butter, cut into small pieces
- ¼ tsp cinnamon
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Wet Ingredients: In a separate bowl, whisk together browned butter, sugar, eggs, pumpkin puree, buttermilk, and vanilla extract.
- Combine: Gently add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Streusel: In a small bowl, combine flour, sugar, butter, and cinnamon for the streusel topping. Use a pastry blender or your fingers to cut the butter into the flour until crumbly.
- Fill & Top: Fill muffin liners about ¾ full. Sprinkle generously with streusel topping.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Brown the Butter: Don’t skip browning the butter! It adds a depth of flavor that’s crucial to this recipe. Watch it carefully to prevent burning.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter come together smoothly.
- Pumpkin Puree vs. Pie Filling: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling, which already contains spices and sugar.
Storage
Store Spiced Pumpkin Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. To freeze, wrap individually in plastic wrap and then place in a freezer-safe bag. Thaw overnight in the refrigerator or at room temperature.
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Spiced Pumpkin Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Moist and fluffy spiced pumpkin muffins made with warm fall spices, perfect for breakfast or a cozy snack.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among the muffin cups, filling about 3/4 full.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra texture, stir in 1/2 cup chopped pecans or chocolate chips before baking.
These muffins keep well at room temperature for up to 3 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg