Introduction

These Pumpkin Spice Muffins are a cozy treat perfect for autumn mornings or anytime you crave a little warmth. Tender, moist, and bursting with seasonal spices, they make a delightful snack or breakfast. Plus, they’re easy to prepare and sure to please the whole family.

The image shows three pumpkin muffins in white paper cups arranged on a soft, textured cloth with beige and orange stripes. The muffins have a golden-brown crust with slight cracks on top, showing a fluffy interior with tiny dark spots, likely chocolate chips or spices. In the background, there is a large, bright orange pumpkin with a dark brown stem, slightly out of focus, against a warm, dark brown setting. The scene has a cozy, autumn feel, with natural lighting highlighting the muffins' textures and the pumpkin's ridges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
Pinch of fine salt
1 teaspoon Pumpkin Pie Spice
½ teaspoon freshly ground nutmeg
1 cup granulated sugar
¾ cup vegetable oil (flavor-neutral, such as canola or vegetable oil)
½ cup canned pure pumpkin (not pumpkin pie filling)
2 large eggs (room temperature)
1 teaspoon vanilla extract (pure or imitation)
½ cup chopped pecans (toasted if preferred)
½ cup raisins (golden or red, plumped in warm water)

Instructions

Step 1: Preheat your oven to 350 degrees F. Line a cupcake tin with paper liners and set aside.
Step 2: Place the raisins in a small bowl and cover with boiling water. Let them soak for about 5 minutes until plump, then drain and set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, salt, sugar, Pumpkin Pie Spice, and freshly ground nutmeg until well combined.
Step 4: In a separate bowl, whisk the eggs, canned pumpkin, vegetable oil, and vanilla extract until smooth.
Step 5: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep muffins tender.
Step 6: Fold in the plumped raisins and chopped pecans evenly into the batter.
Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Step 8: Bake in the preheated oven for approximately 25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 9: Remove from the oven and let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a gluten-free option, replace the all-purpose flour with your favorite gluten-free baking flour.
Try substituting the pecans with walnuts, pumpkin seeds, or chocolate chips for a different texture and flavor.
Toast the pecans for 5 minutes at 350°F to enhance their buttery flavor, but this step is optional.
Plumping raisins in brandy or whiskey instead of water adds a subtle depth of flavor and a little extra warmth.
If you have self-rising flour, you can replace the all-purpose flour, baking powder, and salt with 1½ cups of self-rising flour.

Storage

Store the muffins in an airtight container at room temperature for up to one week. To refresh the muffins, warm them slightly in a toaster oven or microwave. They’re delicious served with a pat of butter and your favorite jam.

How to Serve

Three golden-brown muffins with visible small dark spots are arranged closely on a soft, textured white cloth with subtle patterns, set on a white marbled surface. One muffin is stacked on top of two others, showing a light, slightly cracked top texture, with white paper liners around their bases. In the background, there is a large round orange pumpkin with a green and brown stem, slightly out of focus, adding a warm autumn feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of canned pure pumpkin?

No, it’s best to use pure pumpkin because pumpkin pie filling contains added spices and sweeteners that may alter the flavor and texture of the muffins.

How do I make sure my muffins come out moist and tender?

Use room temperature eggs and avoid overmixing the batter. Also, use vegetable or canola oil instead of butter for a more tender crumb. Properly measuring and not packing your flour helps prevent dry, dense muffins.

Pumpkin Spice Muffins Recipe

Print Recipe

★★★★★

4.7 from 491 reviews

These Pumpkin Spice Muffins are moist, flavorful, and perfectly spiced for a cozy treat. Featuring a blend of pumpkin, warm spices, and a tender crumb achieved with vegetable oil, these muffins offer a delicious balance of sweetness and spice, accented with toasted pecans and plump raisins. Ideal for breakfast or a snack, they bake up fluffy and golden, with a comforting pumpkin aroma.

Author: Maya
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 cupcake-sized muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
Pinch of fine salt
1 teaspoon Pumpkin Pie Spice
½ teaspoon freshly ground nutmeg
1 cup granulated sugar

Wet Ingredients

¾ cup vegetable oil (canola or other neutral flavor oil)
½ cup canned pure pumpkin (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon pure vanilla extract

Add-ins

½ cup chopped pecans (toasted optional)
½ cup raisins (preferably golden, soaked in boiling water for 5 minutes and drained)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tin with muffin liners and set aside to be ready for batter.
Prepare Raisins: Place raisins in a small bowl and cover them with boiling water. Let them soak for about 5 minutes until plump. Drain thoroughly and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, pumpkin pie spice, and freshly ground nutmeg. This ensures even distribution of the leavening and spices throughout the batter.
Combine Wet Ingredients: In a separate bowl, whisk together the eggs, canned pure pumpkin, vegetable oil, and vanilla extract until smooth and well blended. Using room temperature eggs helps create a smoother batter.
Make the Batter: Pour the wet ingredients into the dry ingredients. Mix gently until just combined without overmixing to avoid dense muffins.
Add Pecans and Raisins: Fold the toasted pecans and soaked, drained raisins into the batter evenly distributing them without overworking the batter.
Fill Muffin Tins and Bake: Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full. Bake in the preheated oven for about 25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool slightly in the pan before transferring them to a wire rack. Serve warm or at room temperature. Optional: Toast lightly and spread with butter and jam for an extra treat.

Notes

You can substitute 1½ cups self-rising flour for the all-purpose flour, baking powder, and salt if desired.
For nuts, walnuts, pumpkin seeds, or chocolate chips can be used instead of pecans.
Dried cranberries are a great alternative to raisins.
To toast pecans, spread them on a baking sheet and bake at 350°F for about 5 minutes until fragrant.
Store muffins in an airtight container for up to one week to maintain freshness.
Use pure pumpkin, not pumpkin pie filling, to control the spice level and sweetness.

Keywords: Pumpkin Spice Muffins, Autumn Muffins, Pumpkin Muffins Recipe, Holiday Baking, Easy Breakfast Muffins