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
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
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.
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
Pumpkin Muffins Recipe (Pumpkin Spice Muffins)
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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
Recommended Equipment
- Kitchen Scale (optional)
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
Hi – love your site and I really am enjoying your recipes and the notifications definitely work to prompt me to keep returning.
I am Australian, and it always startles me how reliant American recipes are on pre-packaged and processed ingredients, especially for baking. So sadly, I have to dispute your suggestion that these muffins are made from ‘scratch’! I’m sure it’s possible to get pumpkin puree in a tin that doesn’t have a lot of preservatives, colours, salt and sugar added to it, but equally, it’s not difficult to cut a pumpkin in half and bake it as-is for half an hour or so then just scoop out the innards. I say this as a typical time-poor working mum of three kids, too, and I’m not even a zealot about convenience food: I use lots of shortcuts! It just makes me a bit sad when the alternative is not difficult. Thoughts?
Great suggestions. We can’t get pumpkin yet where I live so unfortunately that’s not an option yet, but I love that idea for further into the Fall. Thanks for your thoughts!