Pumpkin Muffins Recipe (favorite Pumpkin Spice Muffins!)

By Becky Hardin

Published Aug 7, 2018

Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful. Eat these for breakfast, for dessert, or serve them at holiday parties to get in the spirit!

Pumpkin Muffins Recipe

This Pumpkin Muffins recipe is THE best thing to serve this fall. I love baking in autumn because it adds so much comfort and warmth when the days start getting chilly. And fresh-baked muffins just taste so good!

Pumpkin Spice Muffins are such a tasty treat that everyone will love. The muffins have the perfect pumpkin spice flavor, and honey roasted pecans are baked in to add the perfect crunch. There’s so much flavor to savor in this easy muffins recipe!

Make a batch of these to eat for breakfast , for dessert , or just to grab on the go for a quick snack. They’re so versatile and taste good any time of day! They are also a great fall recipe to bring to parties, make for family, or to add on to the holiday dessert table. There’s never a bad time for pumpkin this season !

Pumpkin Spice Muffins in a white muffin tray - 4

Pumpkin Spice Muffins in a white muffin tray - 5

Easy pumpkin muffins recipe in a muffin tray - 6

Easy pumpkin muffins recipe in a muffin tray - 7

Pumpkin Spice Muffins

This easy pumpkin muffins recipe is my ideal fall treat. Pumpkin is the flavor of the season, and these muffins are just perfect! They’re so simple to make from scratch and so easy to share with friends and family. This is one of my favorite recipes to bake, and I’ll be making them all season long!

Here are some more pumpkin recipes to make this autumn:

Homemade Pumpkin Pie
Pumpkin Pie Punch
Pumpkin Ice Cream
Pumpkin Pie Monkey Bread
Baked Pumpkin Mac and Cheese

Pumpkin Spice Muffins topped with pecans - 8

Pumpkin Spice Muffins topped with pecans - 9

Stack of fresh baked pumpkin muffins - 10

Stack of fresh baked pumpkin muffins - 11

How to Make Pumpkin Muffins

One of the best things about this pumpkin muffins recipe is how EASY it is to make from scratch. It’s pretty straightforward and doesn’t take too long either. In less than an hour, you can have freshly-baked pumpkin spice muffins to devour!

Mix together baking soda, baking powder, flour, salt, spices, & 1/2 cup pecans
Beat butter until soft in a stand mixer, then add granulated sugar & brown sugar and mix until smooth
Adds eggs beat until incorporated, then add in vanilla
Add pumpkin puree & buttermilk, and mix at low speed
Add flour/spice mixture and blend slowly until dry ingredients are mixed in
Gently fold raisins into the batter (optional)
Pour batter into muffin tin and sprinkle pecans into each muffin cup
Bake pumpkin muffins for 16-25 minutes at 400°F

These muffins are so warm, so fresh, and so delicious! Let them cool slightly before serving. See full instructions in the recipe card.

Fresh batch of pumpkin spice muffins - 12

Fresh batch of pumpkin spice muffins - 13

Easy Muffins Recipe for Fall

I absolutely love baking in the fall. Baked goods are welcome any time of year, but something about autumn really makes me want to heat up the oven and make something delicious. Freshly-baked muffins are so comforting when the air starts to get chilly, so they make for the best breakfast AND the best dessert.

They taste best straight out of the oven, but it’s always nice to save a few to eat later in the week for a quick breakfast. Just store them in an airtight container and they’ll stay pretty fresh for a few days!

This recipe is going to be your absolute FAVORITE fall treat. Make a batch of these amazing pumpkin spice muffins any time you need a pick me up this season.

See the recipe card below for details on how to make Pumpkin Muffins. Enjoy!

Here are some more delicious recipes to bake this fall:

Apple Pie Cupcakes
S’mores Cookies
Blueberry Muffins
Brown Sugar Pound Cake
Carrot Cake Bars
Homemade Brownies from Scratch
Easy Peach Cobbler
Fudge Brownie Pie
Best Banana Muffins

Ingredients1x2x3x

▢ 2 cups all-purpose flour 240 grams
▢ 2 teaspoons baking powder 8 grams
▢ ¼ teaspoon baking soda
▢ 1 teaspoon kosher salt 3 grams
▢ 1 teaspoon ground cinnamon 3 grams
▢ ½ teaspoon ground ginger
▢ ¼ teaspoon freshly grated nutmeg
▢ 1 pinch ground allspice
▢ 3.5 ounces honey roasted pecans 99 grams, divided (1 package)
▢ 8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
▢ ½ cup granulated sugar 100 grams
▢ ½ cup brown sugar 107 grams
▢ 2 large eggs 100 grams, room temperature and beaten lightly
▢ 1 teaspoon pure vanilla extract 4 grams
▢ 15 ounces unsweetened pumpkin puree 425 grams (1 can)
▢ ⅓ cup buttermilk 76 grams
▢ ½ cup golden raisins 85 grams, optional
▢ Coarse raw sugar Turbinado or Demerara, for decorating

Video

Instructions

Set an oven rack to the center position, preheat oven to 400°F, and spray a 12-count muffin tin with nonstick spray. Place the muffin tin on a baking sheet.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and ½ cup of the pecans. 2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, 1 pinch ground allspice, 3.5 ounces honey roasted pecans
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth. 8 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla. 2 large eggs, 1 teaspoon pure vanilla extract
Set mixer to low speed and add pumpkin puree and buttermilk. 15 ounces unsweetened pumpkin puree, ⅓ cup buttermilk
Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.
Use a rubber spatula to fold in the raisins, if using. ½ cup golden raisins
Divide the batter between the 12 muffin wells and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar. Coarse raw sugar
With the muffin tin set on a baking sheet, bake the muffins for 16-25 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.

Equipment

Kitchen Scale (optional)
Muffin Tin
Baking Sheet
Stand Mixer

Becky’s Tips

Nutrition information is automatically calculated, so should only be used as an approximation.

Pumpkin Muffins Recipe (Pumpkin Spice Muffins)

Equipment

Kitchen Scale (optional)
Muffin Tin
Baking Sheet
Stand Mixer

Ingredients

2 cups all-purpose flour 240 grams
2 teaspoons baking powder 8 grams
¼ teaspoon baking soda
1 teaspoon kosher salt 3 grams
1 teaspoon ground cinnamon 3 grams
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 pinch ground allspice
3.5 ounces honey roasted pecans 99 grams, divided (1 package)
8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
½ cup granulated sugar 100 grams
½ cup brown sugar 107 grams
2 large eggs 100 grams, room temperature and beaten lightly
1 teaspoon pure vanilla extract 4 grams
15 ounces unsweetened pumpkin puree 425 grams (1 can)
⅓ cup buttermilk 76 grams
½ cup golden raisins 85 grams, optional
Coarse raw sugar Turbinado or Demerara, for decorating

Instructions

Set an oven rack to the center position, preheat oven to 400°F, and spray a 12-count muffin tin with nonstick spray. Place the muffin tin on a baking sheet.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and ½ cup of the pecans. 2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, 1 pinch ground allspice, 3.5 ounces honey roasted pecans
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth. 8 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla. 2 large eggs, 1 teaspoon pure vanilla extract
Set mixer to low speed and add pumpkin puree and buttermilk. 15 ounces unsweetened pumpkin puree, ⅓ cup buttermilk
Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.
Use a rubber spatula to fold in the raisins, if using. ½ cup golden raisins
Divide the batter between the 12 muffin wells and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar. Coarse raw sugar
With the muffin tin set on a baking sheet, bake the muffins for 16-25 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.

Video

Notes

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!