2 cups all purpose flour
1 ½ tablespoons pumpkin pie spices, divided
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup brown sugar
1 cup pumpkin puree
2 large eggs
⅓ cup neutral oil
½ cup unsweetened applesauce
Granulated sugar, for the topping
Looking for a cozy fall muffin? Have we got one for you: this easy Pumpkin Muffins recipe! These muffins are the perfect level of sweetness, moist and cozy scented with pumpkin spice: cinnamon, ginger, allspice, nutmeg and cloves. We made them for a crowd and everyone agreed: these are fantastic! The flavor of fall is encapsulated in each bite. This is the recipe to try if you have a load of pumpkin puree in your pantry or fridge (and we do).
Ingredients in this pumpkin muffins recipe
These pumpkin spice muffins are a straightforward spin on the classic muffin, using a hefty dose of pumpkin spice. They’re not overly sweetened or rich, relying on pumpkin and applesauce for much of the moistness. Here are the ingredients you’ll use:
All purpose flour
Pumpkin pie spices
Baking soda, baking powder and salt
There’s not much to this pumpkin spice muffins recipe: it’s made like a classic baked good. Mix the wets, mix the dries, combine, and bake! It takes just 25 minutes and these bake up like a charm: they come out moist and cozy scented.
Pumpkin pie spice: use purchased or homemade
Fall is not complete without a big bottle of pumpkin pie spice! But did you know you can also make it at home? It’s fun to do and works as a DIY gift as well. Here’s what you need for homemade pumpkin pie spice:
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Variations and mix-ins
There are several ways to mix up these best pumpkin muffins! Our recipe uses a bit of granulated sugar and pumpkin spice as the topping, but you can vary that or add a few mix-ins to the batter. Here are some ideas:
Make a crunchy streusel topping:
Top with pepitas
Add dark chocolate chips to the batter
Add chopped walnuts or pecans to the batter
Pumpkin muffins storage
What’s the best way to store these pumpkin spice muffins? The sugar adds a little crunch to the topping, so here’s the best way for it to hold up:
Up to 4 days: Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top. The paper towels absorb the moisture that rises to the top of the muffins.
1 week or more: These muffins store well in the refrigerator as well! Let them sit out at room temperature for a few minutes before eating.
3 months: Freeze in a sealable container and store for up to 3 months.
Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.