Name: Pumpkin Muffins with Fall Spices Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 15 ounces pumpkin puree; ½ cup salted butter (melted); 2 eggs; 1 teaspoon pure vanilla extract; 1 ¾ cups all-purpose flour; 1 Tablespoon pumpkin pie spice; 2 teaspoons cinnamon; 2 teaspoons baking powder; ½ teaspoon fine sea salt; ¾ cup light brown sugar (packed); ¾ cup granulated sugar; 1 cup mix-ins (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

If you’re anything like me, when the crisp air of fall rolls around, you’re craving warm, cozy flavors that hug you from the inside out. That’s exactly why I’m so excited to share this Pumpkin Muffins with Fall Spices Recipe that has become a total favorite in my kitchen. These muffins are perfectly moist, richly spiced, and just the right balance of sweet and buttery. Trust me, you’re going to want to bake a batch (or two!) immediately and maybe share them… or not.

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Why You’ll Love This Recipe

Simplicity Meets Flavor: No mixer needed and straightforward ingredients make it perfect for any home baker.
Perfectly Moist and Tender: The pumpkin puree and melted butter create an irresistibly soft texture.
Fall Spice Bliss: A fragrant blend of pumpkin pie spice and cinnamon that wakes up your senses.
Customizable Mix-Ins: Add nuts, chocolate chips, or dried fruit to make it your own.

A white bowl lined with crinkled white parchment paper holds a pile of golden brown muffins with rounded, cracked tops and slightly darker sides, visibly soft and moist in texture. The muffins are stacked irregularly, some standing upright while others rest on their sides, showing the porous crumb of their layers. The scene is set on a white marbled surface with soft natural light casting gentle shadows that highlight the muffin tops’ fine cracks and rich warm color. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Muffins with Fall Spices, fall pumpkin muffin recipe, cozy autumn muffins, easy pumpkin spice muffins, moist pumpkin muffins with spices

Ingredients You’ll Need

I absolutely love how the ingredients in this Pumpkin Muffins with Fall Spices Recipe work together to create that classic autumn flavor we all crave. A quick tip: use canned pumpkin puree for consistency or fresh pumpkin if you want to get a bit rustic and homemade. Freshly ground spices also take these muffins from good to unforgettable.

Flat lay of a small white bowl filled with bright orange pumpkin puree, a few tablespoons of melted golden salted butter in a small white bowl, a small white bowl heaped with light brown sugar, another small white bowl with white granulated sugar, two whole uncracked brown eggs, a small white bowl holding clear vanilla extract, a small white bowl with white all-purpose flour, a small white bowl containing warm-toned pumpkin pie spice, a small white bowl with ground cinnamon, a small white bowl of baking powder, a small white bowl of fine sea salt, and a small white bowl with mixed chocolate chips, cinnamon chips, and walnut pieces, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Pumpkin Muffins with Fall Spices, fall pumpkin muffin recipe, cozy autumn muffins, easy pumpkin spice muffins, moist pumpkin muffins with spices

Pumpkin Puree: This gives the muffins their moist texture and signature fall flavor; avoid pumpkin pie filling which has added sugar.
Salted Butter: Melting it first makes mixing with pumpkin puree super easy and adds richness.
Light Brown Sugar: Adds a gentle caramel note that complements the spices beautifully.
Granulated Sugar: Balances sweetness and texture without overpowering.
Eggs: Help bind everything together and add tenderness.
Vanilla Extract: Just a splash enhances all the flavors.
All-Purpose Flour: The base that creates soft but sturdy muffins; measuring by spoon and level is key for consistency.
Pumpkin Pie Spice: The star spice mix that defines fall baking; fresh is best!
Cinnamon: Adds warmth and depth alongside the pumpkin pie spice.
Baking Powder: Gives these muffins their perfect rise.
Fine Sea Salt: A pinch enhances sweetness and tames the pumpkin’s earthiness.
Mix-Ins (Optional): Chocolate chips, cinnamon chips, walnuts, or dried fruit are great for some extra texture and flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up with this Pumpkin Muffins with Fall Spices Recipe — it’s so easy to make it your own depending on your mood or dietary needs. Experimenting is the best way to find your perfect bite.

Gluten-Free Option: I’ve swapped all-purpose flour with a gluten-free blend and added a teaspoon of xanthan gum for texture—it turns out just as moist and delicious!
Nut-Free Version: If allergies are a concern, simply skip nuts or swap them for dried cranberries or pumpkin seeds for crunch.
Extra Chocolatey: Chocolate chips are my personal favorite add-in—my family goes crazy for these especially when still a bit warm.
Vegan Twist: Replace eggs with flax eggs and use dairy-free butter to make these vegan-friendly; I tested this and it works wonderfully.

How to Make Pumpkin Muffins with Fall Spices Recipe

Step 1: Preheat and Prep Your Pan

First things first, set your oven to 375°F (190°C) so it’s perfectly hot by the time your batter is ready. Grease a standard 12-cup muffin tin really well to prevent sticking — I use a silicone brush to coat the wells lightly with melted butter or nonstick spray. This little step saves you lots of heartbreak when you’re ready to enjoy those muffins.

Step 2: Mix Your Dry Ingredients

In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking powder, and fine sea salt. Taking the time to sift or whisk these well ensures your muffins get evenly spiced and your leavening agents work their magic uniformly.

Step 3: Combine Wet Ingredients

In a larger mixing bowl, whisk together your pumpkin puree and melted butter until smooth — I find this step really helps achieve the perfect texture. Then, add both sugars and whisk until the sugars dissolve fully. This avoids grainy spots in your muffins. Next, whisk in the eggs and vanilla extract until everything is well combined and glossy.

Step 4: Bring It All Together

Now, stir the dry ingredients gently into the wet ingredients. You can use a whisk or a spatula — just be careful not to overmix here, or your muffins might get tough. A few lumps are totally fine; they’ll bake out perfectly. If you’re adding mix-ins like chocolate chips or nuts, fold them in now so they’re evenly spread.

Step 5: Bake and Cool

Pour about ¼ cup of batter into each muffin well, smoothing the tops with the back of a spoon or your finger. Pop the tray in the oven for 20-25 minutes. You want the tops to feel set and a toothpick inserted into the middle to come out clean or with just a few crumbs attached. (Heads up: I live at a high altitude and bake mine for 15-18 minutes—I’ve included this tip to save you from under- or over-baking!) After baking, let your muffins cool in the pan for 10 minutes before moving them to a wire rack to cool fully. This helps them firm up without drying out.

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Pro Tips for Making Pumpkin Muffins with Fall Spices Recipe

Measure Flour Carefully: Spoon flour into your measuring cup and level it off with a knife to avoid dense muffins.
Don’t Overmix: A few lumps in the batter will ensure fluffier muffins—over stirring can lead to toughness.
Add Mix-Ins Last: Folding them in gently prevents sinking and gives every muffin a delicious surprise.
Watch Baking Times At High Altitude: I live 5,000 feet up and found reducing baking time makes all the difference in getting moist, perfectly baked muffins.

How to Serve Pumpkin Muffins with Fall Spices Recipe

The image shows a close-up of a muffin broken in half, revealing a soft, moist texture inside with a spread of creamy, melted butter on one side. The muffin’s outer crust is rich golden brown and slightly crisp, while the inside is a dense, honey-brown color with small air pockets. Surrounding the main muffin piece, there are other muffins blurred slightly in the background, all with a similar warm golden outer color. The surface beneath the muffins is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Muffins with Fall Spices, fall pumpkin muffin recipe, cozy autumn muffins, easy pumpkin spice muffins, moist pumpkin muffins with spices

Garnishes

I often sprinkle a few coarse sugar crystals or a dusting of cinnamon sugar on top right before baking to add a little sparkle and crunch. Sometimes, I’ll slather on a pat of cinnamon butter or cream cheese spread when serving—it’s pure magic and takes these muffins to brunch-star status.

Side Dishes

Pair them with a hot cup of chai tea or coffee for the ultimate cozy experience. For brunch, I love serving these muffins alongside scrambled eggs or a fresh fruit salad to balance the richness.

Creative Ways to Present

For special occasions, I like to place muffins in colorful paper liners and arrange them in a rustic wooden basket lined with a soft cloth napkin—perfect for a fall picnic or potluck. Adding little name tags or spice-themed decorations around makes them even more festive.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to 3 days. They stay wonderfully moist and tender, but if your kitchen’s dry, popping them in a sealed bag helps preserve texture.

Freezing

Freezing is a lifesaver! I wrap each muffin individually in plastic wrap and pop them in a freezer-safe bag. They freeze beautifully for up to 3 months without losing any flavor or moisture.

Reheating

To reheat, I unwrap the muffin and heat it in the microwave for about 20 seconds or in a preheated oven at 350°F for 10 minutes. This revives that fresh-baked softness and warmth—as if they just came out of the oven.

FAQs

Can I use canned pumpkin or do I need fresh pumpkin?

You can absolutely use canned pumpkin puree for this Pumpkin Muffins with Fall Spices Recipe, and many people find it more convenient and consistent. Just be sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices. Fresh pumpkin puree works great too if you prefer homemade flavors!
How do I know when the muffins are done baking?

The muffins are done when their tops feel set and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Avoid checking too early to prevent sinking. If you live at high altitude like I do, expect a shorter baking time to avoid dryness.
Can I add nuts or chocolate chips to this recipe?

Definitely! This recipe is very flexible. I love adding chocolate chips or chopped walnuts for extra texture and flavor. Just fold your mix-ins in gently at the end before filling the muffin tin.
How long do these muffins keep fresh?

Stored in an airtight container at room temperature, these muffins stay fresh for about 3 days. Beyond that, I recommend freezing them to maintain their moist texture and flavor.

Final Thoughts

My love for this Pumpkin Muffins with Fall Spices Recipe isn’t just because they taste amazing—though they absolutely do—it’s the way they make my kitchen smell, the smiles at the breakfast table, and that cozy feeling that wraps around you on a chilly day. I hope you’ll find as much joy baking and sharing them as I have. So go ahead, grab those ingredients, and bake a batch for your own happy fall moments. You won’t regret it!