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Close-up of warm, golden-brown pumpkin muffins generously topped with sparkling sugar, stacked high.

Perfectly Moist & Spiced Pumpkin Muffins Recipe

These perfectly moist and spiced pumpkin muffins are a delightful treat, ideal for breakfast or a snack. Made with real pumpkin puree and a blend of warm spices, they promise a fluffy texture and rich autumnal flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins
Calories 224 kcal

Equipment

  • Large bowl
  • Medium bowl
  • whisk
  • 12-count muffin pan
  • Nonstick spray
  • Cupcake liners
  • Toothpick

Ingredients
  

Dry Ingredients

  • 1 3/4 cups all-purpose flour (219g) (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup vegetable oil (120ml) (or melted coconut oil)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light or dark brown sugar (100g)
  • 1 1/2 cups canned pumpkin puree (340g) (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup milk (60ml) (dairy or nondairy)

Instructions
 

Preparation

  • Preheat oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners.

Combine Dry Ingredients

  • In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt; set aside.

Combine Wet Ingredients & Mix

  • In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Pour the wet mixture into the dry ingredients, then gently fold everything together until just combined with no flour pockets remaining.

Bake

  • Spoon the batter evenly into the prepared muffin liners, filling them all the way to the top.

Bake and Cool

  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.

Notes

For the pumpkin pie spice, if you don't have it, you can create your own by combining 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of ground cloves. Store these muffins in an airtight container at room temperature for up to 1 week.