These Moist Spiced Pumpkin Muffins are a perfect little treat that brings the cozy flavors of fall right to your kitchen. They’re soft and tender with a rich pumpkin base, warmed up by a mix of cinnamon, nutmeg, and a hint of cloves. Each bite feels like a warm hug wrapped around your morning coffee or afternoon tea.
I love making these muffins when the weather starts to cool down because they fill the whole house with that amazing pumpkin spice smell. What’s great about this recipe is that the muffins stay moist for days, so you can enjoy them all week without needing to bake every day. I like to tuck a few in my lunchbox or enjoy one as a quick breakfast on busy mornings.
A fun tip I’ve found is to add a handful of chopped nuts or chocolate chips right into the batter for a little extra crunch or sweetness—the muffins still stay super moist, but with a nice surprise in each bite. These pumpkin muffins feel like a small celebration of fall no matter when you make them, and honestly, they’re hard to share because I just want to eat them all myself!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for its smooth texture and consistent flavor. If you prefer fresh, roast and mash pumpkin, but make sure to drain excess moisture for the right batter consistency.
Spices: Cinnamon, nutmeg, cloves, and ginger add warm, classic pumpkin flavors. If you’re missing one, pumpkin pie spice is a great shortcut.
Oil vs. Butter: Vegetable oil keeps muffins moist and tender. Melted butter adds flavor but can make them slightly denser. Choose based on your taste preference.
Milk or Buttermilk: Buttermilk adds a subtle tang and extra moisture. If you don’t have it, use milk or add a splash of lemon juice or vinegar to regular milk.
Sugar Topping: Turbinado sugar gives a lovely crunch and sparkle. If unavailable, regular granulated sugar or brown sugar work fine, but the texture will differ slightly.
How Do You Get Moist Muffins Without Overmixing the Batter?
The key to moist, tender muffins is gentle mixing. Overmixing develops gluten and can make muffins tough. Here’s what I do:
- Combine wet and dry ingredients and stir just until you don’t see large patches of flour.
- It’s okay if the batter looks a little lumpy—this is normal!
- Use a spatula or wooden spoon instead of a mixer to avoid overworking the batter.
- Fill muffin cups 3/4 full for the best rise and moist centers.
- Watch baking time closely; overbaking dries muffins out, so test with a toothpick around 20 minutes.
Following these tips helps keep your pumpkin muffins soft and moist, with a tender crumb every time!
Equipment You’ll Need
- Mixing bowls – I use a couple of large bowls to keep wet and dry ingredients separate, making mixing easier.
- Whisk or spoon – a whisk helps combine ingredients smoothly; a spoon works fine for gentle mixing.
- Measuring cups and spoons – precise measuring is key for the right batter consistency.
- Muffin tin – a standard 12-cup tin is perfect for this recipe. Use liners or grease the cups so muffins come out easily.
- Cooling rack – allows muffins to cool evenly and keeps the bottoms from getting soggy.
Flavor Variations & Add-Ins
- Chopped nuts: Stir in walnuts or pecans for crunch and extra flavor.
- Chocolate chips: Add a handful of semi-sweet chocolate chips for a sweet twist.
- Raisins or dried cranberries: Toss in for added chewiness and tartness.
- Orange zest: Mix in a teaspoon of zest for a fresh, citrusy note that complements the spices.
Moist Spiced Pumpkin Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk (or buttermilk)
Topping:
- 2 tablespoons turbinado or coarse sugar
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. After baking, allow the muffins to cool for 5 minutes in the pan, then move them to a rack to cool completely before enjoying.
Step-by-Step Instructions:
1. Preheat and Prepare Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup so the muffins come out easily.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. Mix Wet Ingredients:
In another bowl, whisk the pumpkin puree, vegetable oil, sugar, eggs, vanilla extract, and milk together until the mixture is smooth.
4. Combine Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon just until the batter is mixed. It’s okay if the batter is a little lumpy; avoid overmixing to keep muffins tender.
5. Fill Muffin Cups and Add Topping:
Divide the batter evenly into the muffin cups, filling each about 3/4 full. Sprinkle each muffin generously with turbinado or coarse sugar to create a crunchy, sparkling top.
6. Bake and Cool:
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
7. Enjoy:
Serve the muffins warm or at room temperature. Store leftovers in an airtight container to keep them soft and moist for several days.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid making the batter too wet.
Can I Substitute Butter for Vegetable Oil?
Absolutely! Melted butter adds a richer flavor but may make the muffins a bit denser. Use the same amount as the oil called for in the recipe.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months.
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Fold in chopped nuts, chocolate chips, or dried fruit gently into the batter before baking for extra texture and flavor.