So completely heavenly, moist and fluffy, these Pumpkin Spice Muffins are healthy enough for breakfast and scrumptious enough for dessert. Very easy to make and they fill your home with an irresistible cozy aroma that makes crisp fall days feel a little warmer.

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The Comfort of Pumpkin in a Handheld Treat

1 million and 57 years ago I used to work in a bakery. I had a love hate relationship with that job but more specifically the goodies.

Ohhhh the crusty hot French bread, baguettes and rolls were by far my favorite.Not far on their heels were the fresh baked croissants, pastries and muffins.Can you see my dilemma?

So many wonderful goodies and a huge amount of temptation/calories.

That job though, was where I learned the art of folding a croissant, how long to let bread proof for and the pleasure of the “spring to the touch” of a perfectly baked muffin.

Want to know a secret?

If you are new to baking, these pumpkin muffins are the best place to start.

Not only are they incredibly easy to make, they also have a the perfect spring to touch when they are done baking. Additionally, they are also moist, fluffy and so delicious! Honestly, even non-pumpkin lovers gobble these down.

Variations

While the basic recipe for Pumpkin Spice Muffins is delicious on its own, there are several variations and additions you can consider to customize the flavor and texture. Here are a few ideas:

Apple-Pumpkin Spice Muffins- Add 1 cup of peeled, grated apples to the batter along with the pumpkin. This will give the muffins a delightful apple flavor and texture.
Nut-Free Option- Omit the chopped walnuts and replace them with 1/2 cup of raisins or dried cranberries. This modification is perfect for those with nut allergies or who simply prefer a nut-free version.
Streusel Topping- Prepare a streusel topping by combining 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, 2 tablespoons of melted butter, and 1/2 teaspoon of cinnamon. Sprinkle the streusel mixture over the muffin batter before baking to add a crunchy and sweet topping.
Cream Cheese Swirl- Create a cream cheese swirl by mixing 4 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Spoon small dollops of the cream cheese mixture onto the muffin batter and use a toothpick or skewer to swirl it gently for a marbled effect.
Citrus Zest- Add some citrus zest to the batter for a burst of freshness. Try adding 1 teaspoon of orange or lemon zest to enhance the flavors of the muffins.

Ingredients Needed

Pumpkin– Provides moisture and pumpkin flavor. Choose canned for convenience, making sure to avoid the pumpkin pie filling.
Eggs– Binds ingredients and add structure.
Oil– Adds moisture and richness. Avocado oil has both a high smoke point and works well for baking.
Vanilla Extract– Enhances the flavor complexity. Opt for pure vanilla extract over imitation vanilla.
Granulated Sugar– Provides sweetness and aids in browning.
All Purpose Flour– Gives the muffins structure and balanced texture.
Baking Powder and Soda– Both are leaveners that gives the muffins their rise.
Spices– Cinnamon, ginger, cloves adds a warming pumpkin spice flavor.
Salt– Essential for balanced flavor and enhances sweetness.
Walnuts (optional)– Toasted nuts add crunch and flavor depth. Chopped works best.
White Chocolate (optional)– Adds a tasty sweetness and contrasts well with pumpkin.

How To Make Pumpkin Spice Muffins

Preheat oven to 350℉.
Prepare the muffin tin with liners.
In a medium sized mixing bowl mix together the wet ingredients: pumpkin, eggs, oil, vanilla, and sugar.
In a second medium sized mixing bowl whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices.
Slowly add the dry mix into the wet mix, stirring just until everything is incorporated. Be careful not to overmix. Gently fold in any additional toppings like walnuts or chocolate chips.
Use a 1/4 cup measure to divide the batter evenly into the prepared muffin cups.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Let cool for 5-10 minutes and then remove to a cooling rack to finish cooling. Store in an airtight container.

Testing for Doneness

Insert a toothpick into the center of a muffin – it should come out without wet batter sticking when they’re fully baked.
Look for a rounded top. Underbaked muffins will have a flat, sunken center.
Test doneness by gently pressing the muffin top. It should spring back when ready and not leave an indent.
Check for an internal temperature of 200-210°F with an instant-read thermometer for guaranteed doneness.
Allow to cool for 5 minutes before removing from pan.

Storing Pumpkin Spice Muffins

Allow muffins to cool completely before storing to prevent condensation.
Store in an airtight container at room temperature for up to 3 days. The natural moisture from pumpkin keeps them fresh.
For longer storage, freeze baked muffins up to 3 months. Let thaw at room temperature still wrapped.
To maintain texture and flavor, avoid refrigerating. The cold dries out the muffins quickly.
Wrap individual muffins in plastic wrap as grab-and-go easy breakfasts.
If muffins become dry, revive for 15 seconds in the microwave with a damp paper towel.

Healthy Pumpkin Muffin Tips

With the pumpkin, avocado oil and spices, this Pumpkin Spice Muffin already packs a good amount of wholesomeness. Here are a few tips that will really up the healthy muffin factor.

How to turn these muffins into pumpkin oatmeal muffins.

To turn this muffin recipe into a pumpkin oat muffin, lower the all-purpose flour down to 1 cup and add 1 cup ground oats.

Pro Tip: Replacing 1 cup of all-purpose flour with 1 cup of ground oats will increase the baking time by 5-10 minutes.

This food processor has been a life saver with everything from making oat flour, grating cheese to grinding dates for making energy balls.

Replacing the sugar with honey.

Let me first say that I am a huge fan of using raw local honey in these muffins. My husband didn’t enjoy the replacement as much as I did. If you tend to like sweeter muffins stick with granulated cane sugar when preparing these muffins.

To replace the sugar with honey just swap out 1 cup of sugar with 1 cup of honey.

Frequently Asked Questions

Are these muffins a pumpkin bread muffin?

Yes. Really this pumpkin muffin recipe is the same thing as a pumpkin bread muffin. Also, cream cheese icing can be added to the top making it similar to a pumpkin cupcake.

Where can I buy avocado oil that isn’t so expensive?

I absolutely adore Chosen Foods Avocado oil and it can be purchased through Amazon. However, Costco sells larger bottles for an amazing price compared to anywhere else I have seen.

Is there another oil that you would recommend for these pumpkin muffins?

Yes there is. In short, my next recommendation would be olive oil.

If you want to know the oils that you should NEVER bake and cook with, check out this extremely eye opening video and article. WARNING: It will challenge all the hubbub that has been in the news recently.

Can I bake this pumpkin muffin recipe without liners?

Yes, just make not to forget to use this.

Can silicone cups be used instead of liners?

This is such a great question and I can only answer with how I feel about it. Honestly, I don’t feel comfortable baking plastic so my recommendation would be no. Here is a great article from Wellness Mama that explains in greater detail the concern.

Can I freeze these muffins?

If you want to store the muffins for a longer period, you can freeze them. Wrap each muffin tightly in plastic wrap, then place them in a freezer-safe container or bag. Properly stored, they can last for up to 2-3 months in the freezer. Thaw them at room temperature when you’re ready to enjoy them again.

More Delicious Fall Recipes

Pumpkin Crisp

Apple Sauce Spice Cake

Pumpkin Oatmeal Cookies

Mom’s Old Fashioned Swedish Apple Cake