Fluffy Spiced Pumpkin Muffins: A Fall Morning Treat (Print Version)
Bake fluffy, moist spiced pumpkin muffins with warm spices. Perfect for breakfast or a cozy snack, these pumpkin muffins are a fall favorite.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients & Pumpkin Base
01 -
1 cup (240g) pumpkin puree (100% pure, not pie filling)
02 -
1/2 cup (100g) granulated sugar
03 -
1/2 cup (110g) packed light brown sugar
04 -
2 large eggs, at room temperature
05 -
1/2 cup (120ml) vegetable oil
06 -
1/4 cup (60ml) buttermilk (or milk + 1 tsp lemon juice/vinegar)
07 -
1 teaspoon vanilla extract
→ Dry Ingredients & Spices
08 -
1 3/4 cups (210g) all-purpose flour
09 -
1 teaspoon baking soda
10 -
1 teaspoon baking powder
11 -
2 teaspoons pumpkin pie spice
12 -
1/2 teaspoon salt
→ Optional Toppings
13 -
1 tablespoon turbinado sugar (for sprinkling)
14 -
1/2 cup chocolate chips
15 -
1/2 cup chopped pecans or walnuts
# Instructions:
01 -
First things first, get that oven preheating to 400°F (200°C). Then, line a 12-cup muffin tin with paper liners or give it a good spray with non-stick cooking spray. I always do this first because I've definitely started mixing only to realize I have no liners and then everything feels rushed. It's a small step, but it sets you up for success, and honestly, who needs more kitchen stress?
02 -
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and buttermilk until everything is smooth and well combined. I love watching the colors swirl together; it just smells like autumn already! Make sure there are no lumps of brown sugar. This is where you build the foundation for deliciously moist pumpkin muffins, so take your time and make sure it's all happy together.
03 -
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and a pinch of salt. This step is crucial for even distribution of the leavening and spices. I learned the hard way that if you don't whisk them thoroughly, you can get pockets of plain flour or clumps of baking soda, and that's just a sad surprise when you bite into a muffin, believe me!
04 -
Pour the dry ingredients into the wet ingredients. Now, this is the most important part for tender, delicious pumpkin muffins: mix *just* until combined. A few streaks of flour are totally fine, honestly! Overmixing develops the gluten, making your muffins tough and chewy, which is the opposite of what we want. I always tell myself, "less is more" here, even when my inner perfectionist wants to keep stirring.
05 -
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If you have an ice cream scoop, it's perfect for this! I usually make a bit of a mess here, batter always seems to defy gravity when I'm trying to be neat. Don't worry if it's not absolutely perfect; they'll still bake up beautifully. Sometimes I sprinkle a little turbinado sugar on top for extra sparkle and crunch!
06 -
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be beautifully domed and golden brown. My kitchen fills with the most incredible aroma during this step – pure pumpkin spice heaven! Let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These pumpkin muffins are best enjoyed warm, I think.
# Notes:
01 -
Don't overmix the batter! Seriously, it's the secret to fluffy muffins.
02 -
These muffins keep well in an airtight container for a few days, or freeze beautifully.
03 -
No buttermilk? A splash of vinegar or lemon juice
# Equipment Needed:
01 -
12-cup muffin tin
02 -
paper liners
03 -
large mixing bowls
04 -
whisk
05 -
rubber spatula
06 -
wire rack