Name: Pumpkin Spice Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; Pinch of salt; 1 teaspoon Pumpkin Pie Spice; ½ teaspoon freshly ground nutmeg; 1 cup granulated sugar; ¾ cup vegetable oil; ½ cup canned solid packed pumpkin; 2 large eggs; 1 teaspoon vanilla extract; ½ cup chopped pecans; ½ cup raisins

Jump to Recipe

If you’re looking for a cozy, aromatic treat that perfectly captures the essence of fall, these Pumpkin Spice Muffins are absolutely the way to go. Bursting with warm spices, tender pumpkin, and a delightful mix of pecans and raisins, each bite feels like a comforting hug on a chilly day. This recipe combines simple pantry staples to create fluffy, moist muffins that effortlessly brighten any breakfast table or afternoon snack. Trust me, once you make these Pumpkin Spice Muffins, they’ll quickly become your seasonal favorite.

Pumpkin Spice Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Pumpkin Spice Muffins lies in their simplicity. Each ingredient plays a crucial role, whether it’s adding moisture, warmth, or just the right touch of sweetness and texture. Here’s what you’ll need to gather before you dive in:

1½ cups all-purpose flour: The sturdy base that gives your muffins structure and lightness.
1 teaspoon baking powder: Helps your muffins rise perfectly and stay fluffy.
Pinch of salt: Enhances all the flavors without being overpowering.
1 teaspoon Pumpkin Pie Spice: The signature blend of cinnamon, ginger, and cloves that makes these muffins sing with fall flavor.
½ teaspoon freshly ground nutmeg: Adds a subtle warmth that complements the pumpkin spice beautifully.
1 cup granulated sugar: Sweetens the batter just right for a crowd-pleasing muffin.
¾ cup vegetable oil: Keeps the muffins moist and tender with a delicate crumb.
½ cup canned solid packed pumpkin: The star ingredient imparting that rich, earthy flavor and gorgeous color.
2 large eggs: Bind everything together while adding a light richness.
1 teaspoon vanilla extract: Enhances the sweetness and deepens the flavor profile.
½ cup chopped pecans: Offers a lovely crunch and nutty contrast to the soft muffin.
½ cup raisins: Adds pockets of natural sweetness and a chewy texture.

How to Make Pumpkin Spice Muffins

Step 1: Prep and Soak the Raisins

Start by preheating your oven to 350 degrees Fahrenheit and lining a cupcake tin with liners. While that warms up, pour boiling water over the raisins to plump them up—this simple step boosts their juiciness, ensuring they stay soft and sweet inside your muffins. Drain them once they’ve had about five minutes to soak.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, salt, sugar, Pumpkin Pie Spice, and freshly ground nutmeg. This blend of dry ingredients sets the foundation for your muffins with the perfect balance of fluffiness and spice.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, pumpkin, vegetable oil, and vanilla extract until smooth and well combined. This mixture brings moistness and richness to the batter, while the pumpkin infuses everything with that comforting fall flavor.

Step 4: Mix Wet and Dry Ingredients

Pour your wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are totally okay! Overmixing can lead to tough muffins, so keeping it light here is the key to tender results.

Step 5: Fold in Pecans and Raisins

Now, delicately fold in the plumped raisins and chopped pecans. These add delightful bursts of texture and sweetness, making each bite interesting and satisfying.

Step 6: Bake to Perfection

Divide the batter evenly into your prepared muffin tins. Bake them for about 25 minutes or until the tops turn golden and a toothpick inserted in the center comes out clean. Let them cool slightly before tasting—this wait is agonizing but worth it!

How to Serve Pumpkin Spice Muffins

Garnishes

While these Pumpkin Spice Muffins are incredible all on their own, topping them with a pat of buttery cream cheese or a light drizzle of maple glaze can elevate the experience. A sprinkle of extra chopped pecans or a dusting of cinnamon sugar never hurts if you’re feeling fancy.

Side Dishes

Pair these muffins with a steaming mug of chai tea, coffee, or hot apple cider for an indulgent autumn break. A side of fresh fruit like sliced pears or apple wedges complement the spiced flavors wonderfully without overwhelming the palate.

Creative Ways to Present

Want to impress guests? Serve the muffins split and toasted, layered with cream cheese and a drizzle of honey. Alternatively, transform these into a breakfast parfait by layering muffin crumbles with yogurt, granola, and a swirl of pumpkin butter for a vibrant twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Spice Muffins fresh by storing them in an airtight container at room temperature for up to a week. This helps maintain their moistness and flavor, perfect for quick grab-and-go mornings.

Freezing

If you want to enjoy these muffins beyond their freshness window, wrap each muffin tightly in plastic wrap and store them in a freezer-safe bag. They freeze beautifully for up to three months and thaw quickly overnight in the fridge or on the countertop.

Reheating

Reheat your muffins in a microwave for about 20 seconds to bring back their warmth and softness. For a slight crisp exterior, a short 5-minute stint in a 350-degree oven works like a charm. Either way, they taste refreshingly homemade.

FAQs

Can I substitute the pumpkin pie spice with individual spices?

Absolutely! If you don’t have pumpkin pie spice on hand, a combination of cinnamon, ginger, nutmeg, and cloves works perfectly. This allows you to tailor the spice level to your liking and keep things fresh.

What can I use instead of canned pumpkin?

You can substitute canned pumpkin with cooked, mashed fresh pumpkin or butternut squash. Just be sure to drain any excess moisture to maintain the right muffin texture.

Are these muffins gluten-free?

The classic recipe uses all-purpose flour, which contains gluten. However, you can try a gluten-free flour blend to adapt this recipe, but results may vary slightly in texture.

Can I omit the raisins or nuts?

Definitely! If you’re not a fan of raisins or pecans, feel free to leave them out or swap in other add-ins like chocolate chips or dried cranberries for a unique twist on the classic Pumpkin Spice Muffins.

How do I know when the muffins are done baking?

The best test is to insert a toothpick or cake tester into the center of a muffin; if it comes out clean or with just a few moist crumbs, your muffins are ready. The tops should also be golden and spring back gently when pressed.

Final Thoughts

These Pumpkin Spice Muffins are a heartfelt celebration of fall in every bite, combining simple ingredients with warming spices to create a treat you’ll want to make again and again. Whether you’re baking for a crowd or simply need a personal pick-me-up, these muffins deliver that perfect balance of comfort and flavor. Go ahead, bake a batch today and share the love—they’re truly the taste of the season waiting to happen.

Pumpkin Spice Muffins Recipe

★★★★★

4.8 from 26 reviews

Author: Isabella
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Pumpkin Spice Muffins are moist, flavorful treats bursting with autumn spices and the earthy sweetness of pumpkin. Enhanced with chopped pecans and plump raisins, these muffins offer a perfect balance of texture and taste, ideal for a cozy breakfast or snack during the fall season.

Instructions

Preheat and prepare. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and set aside.
Soften the raisins. Place the raisins in a small bowl and cover them with boiling water. Let them soak for about 5 minutes until they become plump, then drain thoroughly and set aside.
Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, pumpkin pie spice, and freshly ground nutmeg until evenly combined.
Combine wet ingredients. In a separate bowl, whisk the eggs, canned pumpkin, vegetable oil, and vanilla extract until smooth.
Incorporate wet into dry. Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to over-mix to keep the muffins tender.
Add nuts and raisins. Fold in the drained raisins and chopped pecans evenly throughout the batter for added texture and flavor.
Bake. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. 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.
Cool and serve. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them slightly warm or at room temperature.
Storage. Store any leftover muffins in an airtight container at room temperature for up to one week to maintain freshness.

Notes

For a nut-free version, omit the pecans and substitute with additional raisins or other dried fruit.
You can substitute vegetable oil with melted coconut oil or light olive oil for different flavor profiles.
To make these gluten-free, use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum.
Pumpkin pie spice can be replaced with a mix of cinnamon, ginger, cloves, and allspice if unavailable.
Ensure to not over-mix the batter to avoid dense muffins.
Optionally, top muffins with a light dusting of powdered sugar or a cinnamon glaze for extra sweetness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American