Our Pumpkin Spice Muffins are a fall favorite because they are easy to make, and everyone loves them. Whether you enjoy them with your morning coffee or share a batch with friends, these glazed muffins will make your day warm and cozy!
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Best Pumpkin Muffins
Fall is in the air, which means it's time to embrace everything pumpkin spice! There's nothing like a warm, fluffy pumpkin treat to get you in the autumn spirit.
As soon as August arrives, I'm ready to start every day with a pumpkin cream cold brew and a pumpkin muffin. I've been making these pumpkin coffee muffins for years, but this time, I decided to go for a simple pumpkin spice flavor.
These pumpkin muffins are soft, moist, and perfectly spiced. Adding the sweet glaze and cinnamon sugar is optional, but it gives them a finished look.
Why You'll Love This Recipe
- Delicious Fall Vibes: The pumpkin spice blend is like a warm, comforting hug in muffin form. It's everything you love about fall in one sweet bite!
- Simple Ingredients: Our easy pumpkin muffins can be made in under an hour with basic pantry items and canned pumpkin.
- Great for Sharing: Whether you're hosting a fall brunch or want to treat your coworkers, these muffins will surely be a hit with everyone.
- Adaptable: Enjoy them plain or load them up with chocolate chips, nuts, or dried fruit. They're delicious either way!
Main Ingredients
You probably have most of these ingredients in your kitchen right now to make this pumpkin spice muffin recipe.
- Granulated Sugar: Sweetens the batter. You can also use half white sugar and half brown sugar.
- Vegetable Oil: Gives the muffins a tight, tender crumb and a light, fluffy texture. However, you can use melted butter instead.
- Canned Pumpkin Puree: Gives these muffins a delicious pumpkin flavor. Make sure you buy the canned puree, NOT the pumpkin pie mix. They are two different ingredients.
- Large Eggs: Hold the ingredients together.
- All-Purpose Flour: This dry ingredient provides structure to the muffin. Learn how to measure flour so you add the correct amount.
- Baking Powder: Helps as the muffins rise and puff as they bake.
- Pumpkin Pie Spice: This blend of warm spices gives baked goods a delicious fall taste.
- Coffee Creamer: I like using this instead of other liquids to give these muffins a little extra flavor. Whole milk or half & half can also be used.
How To Make Pumpkin Spice Muffins
Our easy pumpkin muffins are the perfect way to kick off the fall season. They’re quick, delicious, and guaranteed to make your kitchen smell amazing.
- Mix the wet ingredients. In a large bowl, stir the oil and sugar together until it resembles sand. Add the eggs and pumpkin and mix again.
- Add dry ingredients. Mix the flour, spices, baking powder, and salt in a mixing bowl. Then, add the flour mixture alternately with the creamer and mix slowly until combined.
- Fill the muffin tins. Use an ice cream scoop or large spoon to fill the cavities of a greased muffin tin.
- Bake and cool. Put the muffin pan in the oven and bake until the muffins rise and a toothpick comes out clean when inserted in the center. Let the hot pan rest for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Storage Recommendations
On the Counter - Keep leftover muffins in a loosely covered container on the counter at room temperature for 2-3 days. The glaze will also start soaking into the tops of the muffins after a day or two.
In the Freezer - Store the unglazed muffins in an airtight container and freeze for up to 3 months. Thaw them at room temperature before glazing and serving.
Tips and Tricks
- Make sure you buy real pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices.
- Whisk or sift your premeasured flour to avoid clumps in the batter.
- Do not over-mix the batter after adding the dry ingredients. Too much mixing can make muffins dense and tough.
- Spray your muffin tins with baking spray with flour. Make sure to wipe out any excess spray on the pan's sides. The muffin batter must be able to "grab" onto the sides of the pan. You can also use paper liners.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Make pumpkin chocolate chip muffins. Stir ½ cup mini chocolate chips into the batter before baking.
- Let the muffins cool completely before adding the glaze so they don't melt immediately.
- Skip the glaze and add a streusel topping. Sprinkle the tops of the batter with the brown sugar topping from these apple pecan muffins.
- Bake mini muffins by adjusting the bake time.
FAQs
Yes, you can use fresh pumpkin puree, but make sure it's well-drained to avoid adding extra moisture to the batter.
Yes, you can mix up some cinnamon, nutmeg, cloves, and ginger to make your own blend.
Definitely! To make these fluffy pumpkin muffins even more delicious, stir in chocolate chips, chopped nuts, or dried fruit.
More Pumpkin Breakfast Treats
- Pumpkin Spice Scones
- Pumpkin Cream Cheese Muffins
- Chocolate Pumpkin Bread
- Cinnamon Roll Pumpkin Cake
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Recipe
Pumpkin Spice Muffins
Our Pumpkin Spice Muffins are a fall favorite because they are easy to make, and everyone loves them. Whether you enjoy them with your morning coffee or share a batch with friends, these glazed muffins will make your day warm and cozy!
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pure pumpkin puree
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 tablespoon pumpkin pie spice
- 1 ¼ cups pumpkin spice coffee creamer, divided
- 1 ½ cups powdered sugar
- 2 tablespoons cinnamon sugar
Instructions
- Preheat the oven to 350°F. Spray 16 cavities on 2 muffin tins with nonstick baking spray.
- Beat the sugar and oil in a mixing bowl until it resembles sand. Add the eggs and the pumpkin and beat again.
- Stir together the flour, baking powder, salt, cinnamon, and nutmeg. Add it alternately with 1 cup coffee creamer to the sugar mixture. Do not over-mix.
- Spoon the batter into the prepared baking pan. Bake for 22 minutes. Remove from the oven and let cool for 2-3 minutes in the tin before removing to a wire rack to cool completely.
- Stir together the powdered sugar and remaining coffee creamer. Using a knife, spread the glaze on the tops of the cooled muffins. Sprinkle with the cinnamon sugar. Let set.
- Store in a loosely sealed container on the counter.
Notes
- Make sure you buy real pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices.
- If pumpkin spice creamer is not in stock, any variety of coffee creamer or half-and-half can be used.
- Whisk or sift your premeasured flour to avoid clumps in the batter.
- Do not over-mix the batter after adding the dry ingredients. Too much mixing can make muffins dense and tough.
- Spray your muffin tins with baking spray with flour. Make sure to wipe out any excess spray on the pan's sides. The muffin batter must be able to "grab" onto the sides of the pan. You can also use paper liners.
- A large spoon or cookie scoop is the easiest way to fill your muffin tins evenly.
- Make pumpkin chocolate chip muffins. Stir ½ cup mini chocolate chips into the batter before baking.
- Let the muffins cool completely before adding the glaze so they don't melt immediately.
- Skip the glaze and add a streusel topping. Sprinkle the tops of the batter with the brown sugar topping from these apple pecan muffins.
- Bake mini muffins by adjusting the bake time.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 150mgCarbohydrates: 44gFiber: 1gSugar: 29gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in October 2014. It was updated and then republished in August 2024.
kentuckylady717
These look so amazing.....wish I had a couple right now....need to make a copy of this recipe for later.....love pumpkin muffins......
Chels+R.
What a great idea! And that frosting looks so perfect. Keep the pumpkin recipes coming lady!
Jocelyn Brubaker
Thanks Chels! 🙂 Perfect is a great way to describe the frosting!
Carla (@charliesue)
CINNABON SPRINKLE? I need that!!! (And then I need these muffins! :))
Jordan @ Smile Sandwich
These look too good. And that frosting!!!!!!!
Jocelyn Brubaker
Thanks Jordan! 🙂
heather+@french+press
cinnabon + pumpkin Oh baby yes please! and seriously these are like the cutest muffins ever
Brianne @ Cupcakes & Kale Chips
I've had a hard time getting into pumpkin this year, but these look totally delectable. It may get me going - better late than never 😉
Jocelyn Brubaker
Trying these would be the perfect way to jump start the pumpkin craving! 😉
Tonia
These are so cute and the frosting is perfect!
Anna @ Crunchy Creamy Sweet
Eeeek! The Cinnabon topping - must have! Loving these muffins! Pinned!
Jocelyn Brubaker
Thanks Anna! 😉