Classic Pumpkin Spice Muffins from Scratch with Warm Spices
These tender, moist pumpkin muffins combine rich pumpkin puree with a perfect blend of warm spices including cinnamon, ginger, nutmeg, and cloves. The generous amount of both brown and white sugar creates a sweet, bakery-style texture that's perfect for breakfast, snacks, or autumn gatherings. Made completely from scratch with simple pantry ingredients, these muffins deliver that classic fall flavor everyone craves. The recipe yields 24 muffins, making it ideal for meal prep, parties, or sharing with neighbors.
Ingredients
- 1 15-oz can Pumpkin Puree
- 1 cup Brown Sugar
- 2 cups Sugar
- 1 cup Butter, melted
- 4 large Eggs
- 3 ½ cups All-Purpose FlourWhole Wheat Flour1:1healthy
slightly denser texture
- 2 teaspoons Baking Soda
- ½ teaspoon Baking Powder
- 1 ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ground Nutmeg
- 2 teaspoons Ground Ginger
- ¼ teaspoon Ground Cloves
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line two 12-count cupcake pans with cupcake liners and spray lightly with nonstick cooking spray
- 3
Combine pumpkin puree, brown sugar, sugar, eggs, and melted butter in a large mixing bowl and mix well with a rubber spatula
- 4
Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl
- 5
Combine flour mixture with wet ingredients and stir with rubber spatula just until combined
- 6
Divide batter evenly among prepared cupcake tins, filling each about 2/3 full
- 7
Bake for 22-24 minutes or until toothpick inserted in center comes out clean
- 8
Remove from oven and let pans cool on wire rack
Tips
Don't overmix the batter once you add the flour mixture - stir just until ingredients are combined to keep muffins tender.
Fill muffin cups exactly 2/3 full for perfectly domed tops without overflow.
Test doneness with a toothpick in the center - it should come out clean or with just a few moist crumbs.
Good to Know
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Batter can be prepared and refrigerated overnight. Baked muffins freeze well for up to 3 months.
Serve at room temperature or warmed slightly. Delicious plain or with butter.
Common Mistakes
Don't overbake or muffins will be dry - check at 22 minutes and remove when toothpick comes out clean.
Avoid overmixing batter to prevent tough, dense muffins.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 3/4 cups roasted and pureed fresh pumpkin. Make sure it's well-drained to avoid soggy muffins.
How long do these muffins keep?
Store covered at room temperature for 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Can I make mini muffins instead?
Yes, bake mini muffins at 350°F for 12-15 minutes. This recipe will make about 48 mini muffins.