Moist Spiced Pumpkin Muffins are like a cozy hug in muffin form! These little treats are bursting with pumpkin flavor and just the right amount of warm spices like cinnamon, nutmeg, and cloves. Their soft, tender crumb makes them perfect for breakfast, a snack, or anytime you need a bit of comforting sweetness.
I love making these muffins when the weather starts to cool down because the smell of spices fills the kitchen in the best way. A little tip I always follow is not to overmix the batter—this keeps the muffins light and fluffy every time. Plus, they stay moist for days, which is great if you want to make them ahead of time.
My favorite way to enjoy these muffins is fresh out of the oven with a smear of butter or cream cheese. Sometimes, I even add a sprinkle of chopped nuts on top before baking for a nice crunch. These pumpkin muffins always remind me of slow, relaxing mornings and warm drinks shared with good friends.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, cook and mash fresh pumpkin, then strain to remove excess water. Avoid pumpkin pie filling—it’s sweeter and spiced already, which can change the taste.
Spices: Cinnamon, nutmeg, cloves, and ginger give the muffins their warm, spicy flavor. If you’d like, swap cloves or ginger with allspice or pumpkin pie spice blend for simplicity.
Oils & Fats: The recipe calls for vegetable oil, perfect for moist muffins. You can swap with melted butter or coconut oil for richer flavor, but keep the amount the same.
Sugars: Both granulated and brown sugars add sweetness and depth. Brown sugar adds moisture and a slight caramel note. You can replace brown sugar with coconut sugar for a different twist.
How Do You Keep Pumpkin Muffins Moist and Tender?
Moist muffins come down to gentle mixing and using the right wet ingredients. Here’s what helps:
- Mix wet and dry ingredients separately before combining gently. Overmixing develops gluten, which makes muffins tough.
- Add pumpkin puree and oils as your moistening agents—they’ll keep the texture soft.
- Fill each muffin cup 2/3 to 3/4 full to avoid dry edges and get a nice dome shape.
- Bake just until a toothpick comes out clean—don’t overbake, or muffins will dry out.
- Cooling in the pan a bit then on a rack locks in moisture without making bottoms soggy.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for combining wet ingredients and a medium bowl for dry, which makes mixing easier.
- Whisk or wooden spoon – perfect for blending ingredients smoothly without lumps.
- Measuring cups and spoons – accurate measurements help get the perfect muffin texture and flavor.
- Muffin tin with paper liners or greased – helps muffins hold their shape and makes cleanup easier.
- Cooling rack – allows muffins to cool evenly and stay moist on the inside.
- Small bowl and spoon – for mixing the icing drizzle.
Flavor Variations & Add-Ins
- Chocolate chips – fold in a handful before baking for melty pockets of chocolate.
- Crushed nuts or streusel topping – sprinkle on top before baking for crunch and extra flavor.
- Swap spices – add pumpkin pie spice instead of individual spices for a quick flavor boost.
- Use different nuts – walnuts, pecans, or almonds work well for crunchy texture inside or on top.
Moist Spiced Pumpkin Muffins
Ingredients You’ll Need:
Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans)
Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Time Needed
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Allow an additional 10-15 minutes for cooling and icing drizzle, so plan for around 40-45 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to keep the muffins from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. This helps spread the spices and leavening agents throughout the batter.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until everything is mixed together nicely.
4. Bring It All Together:
Slowly add the dry ingredients to the wet ingredients. Fold gently with a spatula or spoon until just combined—don’t overmix! This keeps your muffins tender. If you like, fold in the chopped nuts now for a little extra crunch.
5. Fill and Bake:
Divide the batter evenly into the muffin cups, filling each about two-thirds to three-quarters full. Bake in the oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Add Icing:
Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely. While they cool, mix the powdered sugar, milk or cream, and vanilla extract in a small bowl until the icing is smooth and pourable. Drizzle this over the cooled muffins for a sweet finish.
7. Enjoy!
Serve these moist and spiced pumpkin muffins as a perfect morning pick-me-up or a cozy snack alongside your favorite hot drink. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Just roast or steam fresh pumpkin until soft, then mash it well. Make sure to drain any excess liquid so your batter isn’t too wet—it should have a similar consistency to canned pumpkin puree.
How Should I Store Leftover Pumpkin Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months—just thaw them at room temperature before enjoying!
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Be sure to check that your baking powder and other ingredients are gluten-free too.
What Can I Use Instead of Vegetable Oil?
Try melted butter or coconut oil as a substitute to give your muffins a richer flavor. Use the same amount as the recipe calls for vegetable oil for best results.