Moist Spiced Pumpkin Muffins are the perfect little bites of fall in every mouthful. Packed with warm spices like cinnamon, nutmeg, and cloves, plus the natural sweetness and creaminess of pumpkin, these muffins are soft, tender, and full of cozy flavor. They’re a simple treat that makes any morning or snack time feel special.
I love how easy these muffins are to make and how they fill the kitchen with the best pumpkin spice scent. I usually bake a batch on the weekend and keep some for quick breakfasts during the week. They’re also great to freeze, so you always have one handy when you need a comforting little pick-me-up.
My favorite way to enjoy these muffins is warm, straight from the oven, with a pat of butter or a drizzle of honey on top. They’re perfect alongside a cup of coffee or tea, making slow mornings feel a bit more cheerful. Everyone who tries them always asks for the recipe, so I hope you love them as much as I do!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency and moisture. If unavailable, homemade cooked pumpkin works well too. Avoid pumpkin pie filling as it has added sugars and spices.
Spices: Cinnamon, nutmeg, ginger, and cloves give these muffins their warm flavor. You can adjust these to your taste or use a pumpkin pie spice blend for convenience.
Oil: Vegetable oil keeps the muffins moist. If you want, substitute with melted coconut oil or a mild olive oil for a different touch.
Buttermilk or Yogurt: Adds tang and tenderness. If you don’t have buttermilk, mix milk with a teaspoon of vinegar or lemon juice and let sit for 5 minutes before using.
Sugars: A mix of granulated and brown sugar adds sweetness and moisture. Brown sugar adds a bit of chewiness and depth of flavor in my experience.
How Can You Keep Pumpkin Muffins Moist and Tender?
Moisture is key for pumpkin muffins, and a few tricks help:
- Use oil, not butter: Oil stays liquid at room temperature, making muffins softer.
- Don’t overmix: Mix just until wet and dry ingredients combine. Overmixing develops gluten, making muffins tough.
- Include a moist ingredient: Pumpkin puree and buttermilk or yogurt help keep the crumb tender and moist.
- Measure flour correctly: Scoop the flour lightly with a spoon and level it off instead of scooping straight from the bag to avoid dry muffins.
- Bake just right: Check the muffins starting at 20 minutes to avoid overbaking which dries them out.
Following these tips will give you moist, fluffy muffins every time.
Equipment You’ll Need
- 12-cup muffin tin – I like using it because it helps the muffins bake evenly and keeps them from sticking.
- Spray or paper liners – makes removing the muffins easy and keeps them fresh longer.
- Mixing bowls – for combining wet and dry ingredients smoothly.
- Whisk or spoon – I prefer a whisk for mixing spices and wet ingredients without lumps.
- Small bowl – for mixing the streusel topping ingredients.
- Measuring cups and spoons – to get the right amounts of all ingredients.
Flavor Variations & Add-Ins
- Chopped nuts: Add walnuts or pecans for crunch and extra flavor.
- Dried fruit: Stir in raisins or cranberries to add sweetness and texture.
- Chocolate chips: Mix in a handful for a touch of sweetness that everyone loves.
- Pumpkin pie spice: Use a pre-made blend instead of individual spices for convenience and a balanced flavor.
Moist Spiced Pumpkin Muffins
Ingredients You’ll Need:
For The Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) buttermilk or plain yogurt
- 1 teaspoon vanilla extract
For The Streusel Topping:
- 1/4 cup (50g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
For The Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to bake, plus about 10 minutes to cool and drizzle with glaze. Altogether, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until combined evenly.
3. Combine Wet Ingredients:
In a separate bowl, whisk the vegetable oil, eggs, pumpkin puree, buttermilk (or yogurt), and vanilla extract until smooth and well mixed.
4. Make the Muffin Batter:
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined — a few lumps are okay. Avoid overmixing to keep muffins soft and tender.
5. Prepare Streusel Topping:
In a small bowl, mix granulated sugar, ground cinnamon, and melted butter until everything is evenly combined.
6. Fill Muffin Cups and Add Topping:
Divide the batter evenly between the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
7. Bake The Muffins:
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack.
8. Prepare and Drizzle the Glaze:
Whisk together powdered sugar, vanilla extract, and 1-2 teaspoons milk or cream until smooth. Drizzle the glaze over the cooled muffins for a sweet finishing touch.
9. Serve and Store:
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer keeping.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, peel, cube, and roast it until soft, then puree until smooth. Make sure it’s drained well to avoid extra moisture that could affect the muffin texture.
How Should I Store Leftover Pumpkin Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually wrapped in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Make These Muffins Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that can be used 1:1 for regular flour. Just make sure your blend includes xanthan gum for structure.
Is It Okay to Skip the Streusel Topping or Glaze?
Totally! The muffins are delicious on their own with the warm spices and moist texture. The streusel and glaze just add extra sweetness and a nice crumbly or shiny finish.