Pumpkin Spice Muffins

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If you love all things pumpkin spice, this Pumpkin Spice Muffins recipe is for you! Easy to make and full of your favorite fall flavors, you’ll want to keep a batch on hand all season long!

Suitable for vegetarian diets.

Post includes Weight Watchers points.

two pumpkin spice muffins stacked on top of each other

These Pumpkin Spice Muffins are for my fellow pumpkin spice latte lovers! They taste just like your favorite fall drink in an easy peasy muffin form. #besttreatever.

And these pumpkin spiced muffins are super simple to whip up using canned pumpkin purée or homemade purée (whatever works best for you).

Add in the pumpkin pie spice, espresso powder, and extra spices, you end up with something that is delicious and addictive.

Like my Butternut Squash Muffins and these family-loved Banana Chocolate Chip Muffins, these easy pumpkin muffins should for real go into your fall baking rotation.

four completed pumpkin spice muffins on a countertop

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These fall muffins are great for breakfast, brunch, jazzing up your lunch box, snacks, and all your fall baking needs. They are filling but delicious, perfect hot or cold, not too sweet and not too cake-like.

And they go perfectly with some Hot Chocolate or tea.

Why Make This Recipe

  • Quick and Affordable: This recipe is a breeze to make with minimal prep and uses everyday ingredients that won’t break the bank.
  • Endless Variations: Enjoy the flexibility of customizing your winter muffins by mixing and matching add-ins to suit your personal taste, making each batch unique.
  • Perfect for Crowds: Just like my Gluten Free Zucchini Muffins, this recipe can effortlessly be scaled up to serve a large group, making it an ideal choice for gatherings and events.
  • Make-Ahead Convenience: These pumpkin spice muffins are freezer-friendly, allowing you to prepare them in advance and have a delightful breakfast or brunch treat readily available whenever you need it.
side view of easy pumpkin muffins recipe

Ingredient Notes

  • Pumpkin Purée: This is the star of the show, giving our muffins that cozy pumpkin flavor and keeping them nice and moist. You can use canned pumpkin puree or make your own.
  • Pumpkin Pie Spice: This spice blend is what brings that warm, comforting pumpkin spice flavor to our muffins.
  • Eggs: These provide structure and moisture to our delicious pumpkin muffins, helping them hold together and stay deliciously moist.
  • Vanilla Extract: This enhances the overall taste.
  • Espresso Powder: If you’re a coffee lover, this is your friend. It adds a touch of coffee flavor, which pairs beautifully with the pumpkin spice. Add more for an extra coffee kick!
  • All-Purpose Flour: This provides the structure the muffins need to hold their shape.
  • Sugar: Granulated sugar is what makes our muffins just the right level of sweet, making them a treat you’ll crave.
  • Baking Powder: This makes our fall muffins rise and become fluffy.
  • Butter: Butter brings richness and flavor to the pumpkin muffins.

Ready to learn how to make this Pumpkin Spice Muffins recipe? Then gather up your ingredients, and I will show you…

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Pumpkin Spice Muffins

Get complete ingredients list and instructions from the recipe card below.

  1. Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4. Lightly oil and flour a muffin pan and set aside.
  2. Mix together the pumpkin purée, egg, pumpkin pie spice, vanilla, and espresso powder in a medium bowl and set aside.
  3. In a separate bowl, combine the flour, sugar and baking powder. Then using a hand mixer, beat in the butter until the flour mixture resembles breadcrumbs.
  4. Slowly add in the spiced pumpkin mixture, mixing well after each addition. Keep beating for a couple more minutes until the batter is light and fluffy.
  5. Split the batter evenly in the prepared muffin tins and bake in the preheated oven for 20 to 25 minutes or until done.
four of the finished pumpkin spice muffins

Recipe Tips

  • Note, this recipe uses pumpkin purée, not pumpkin pie filling.
  • These are best served warm.
  • Feel free to bake this as a pumpkin spiced loaf cake instead.
  • You can easily add in a little more espresso powder for a stronger coffee flavor.
  • Feel free to swap in sweet potato purée or butternut squash purée for the pumpkin purée.
  • Here are some of my favorite tools to make this recipe. Do you have any of these already?

Delicious Variations

  • Vary the spices: Use nutmeg, cardamon, gingerbread spice, ground cinnamon, or others to your taste.
  • Add in nuts or seeds: Mix in some chopped pecans, walnuts or pumpkin seeds.
  • Add in fruit: Feel free to add in some raisins or chopped apricots to the pumpkin muffin batter.
  • Add in chocolate: Mix in some dark or white chocolate chips.
  • Top with streusel: Top with a pumpkin pie spiced streusel.
  • Finish with a glaze: Finish with an espresso glaze, pumpkin spiced, or cream cheese glaze.
top down view of the completed pumpkin spice muffins recipe

Prep and Storage

  • Prep Ahead – Guys, give yourself permission to cook up a double or triple batch of these, just don’t eat them all at once. Keep the leftovers until you need them for easy weekday breakfast treats or for putting them in lunch boxes.
  • Store – Let the homemade pumpkin muffins cool completely. Store in an airtight container for up to 5 days.
  • Freeze – Store cooled muffins in an airtight container in the freezer for up to 3 months. Remove from the freezer the night before needed and let it thaw in the fridge. Then reheat in the oven.
the completed pumpkin spice muffins on front of a tea kettle

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can definitely use fresh pumpkin puree if you have fresh pumpkin available. Simply cook and blend the pumpkin until it’s smooth, and it can be used as a substitute for canned pumpkin purée.

What can I use as a substitute for espresso powder if I don’t have any?

If you don’t have espresso powder, you can use instant coffee granules as a substitute. It will provide a similar coffee flavor to your muffin recipe.

Can I make these muffins as a loaf instead of individual muffins?

Absolutely! You can adapt this recipe to make a pumpkin spiced loaf cake.

Simply pour the batter into a greased and floured loaf pan and adjust the baking time accordingly until a toothpick comes out clean when inserted into the center.

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Serving Suggestions

Weight Watchers Points

There are 9 Blue Plan SmartPoints in a serving of this.

Thank you for reading my pumpkin spiced muffins recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.

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two pumpkin spice muffins stacked on top of each other
Print Recipe
5 from 12 votes

Pumpkin Spice Muffins

Pumpkin Spice Muffins are so easy to make and full of your favorite fall flavors. They taste just like a Pumpkin Spice Latte, so you'll want to keep a batch on hand all season long.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American, Western
Diet: Vegetarian
Servings: 12
Calories: 223kcal
Author: Bintu Hardy

Ingredients

  • 3 eggs
  • 15 ounce can (425g) pumpkin purée
  • 2 ¼ teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder
  • 2 cups (256g) flour
  • ¾ cup (150g) sugar
  • 2 teaspoons baking powder
  • ½ cup (113g) softened butter

Instructions

  • Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4. Lightly oil and flour a muffin pan and set aside.
  • Mix together the pumpkin purée, egg, pumpkin pie spice, vanilla, and espresso powder in a mixing bowl and set aside.
  • In a separate bowl, combine the flour, sugar and baking powder. Then using a hand mixer, beat in the butter until the flour mixture resembles breadcrumbs.
  • Slowly add in the spiced pumpkin mixture, mixing well after each addition. Keep beating for a couple more minutes until the batter is light and fluffy.
  • Split the batter evenly in the muffin pan and bake in the preheated oven for 20 to 25 minutes or until done.
  • Place muffins on a rack to cool.
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Notes

  • Note, this recipe uses pumpkin purée, not pumpkin pie filling.
  • These are best served warm.
  • Feel free to bake this as a pumpkin spiced loaf cake instead.
  • You can easily add in a little more espresso powder for a stronger coffee flavor.
  • Feel free to swap in sweet potato purée or butternut squash purée for the pumpkin purée.
  • Storage – keep in an airtight container for up to 5 days.
  • There are 9 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 223kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 20mg | Potassium: 184mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5811IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg

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Recipe Rating




27 Comments

  1. 5 stars
    These turned out so delicious! I love all the spices in here and it made my house smell so wonderful! Thanks for a great recipe!

  2. 5 stars
    We have been spending a lot more time in the kitchen, cooking as a family lately. It has been fun to involve the kids with recipe research and cooking! We found your recipe and we made it today! It was a success and a hit with everybody!

  3. 5 stars
    Weighing products and counting calories as well as all the macros for me, are you kidding me? Seriously, I have never heard about such scales before. It’s freaking awesome! The muffins look fantastic too!

  4. 5 stars
    Yum! These granola muffins look awesome. Also — my mind is TOTALLY blown that the scale can tell you the calories, too. SO cool!

  5. These muffins look amazing and I’m all over a crumb/streusel topping! Maybe a smart scale should go on my Christmas wish list for this year!