Go Back

Pumpkin Spice Muffins

These tender muffins are made by mixing leftover pumpkin puree with warm spices, eggs, and flour, then baking until golden and fragrant. They have a moist, crumbly texture with a cozy aroma of cinnamon, nutmeg, and ginger, perfect for breakfast or a comforting snack. The recipe transforms seasonal leftovers into a simple, homemade treat with a rustic, inviting appearance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.5 cups brown sugar
  • 2 large eggs room temperature
  • 0.25 cups melted butter or neutral oil
  • 1 cup pumpkin puree well-drained

Equipment

  • Muffin tin
  • Mixing bowls

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease the cups. Gather all your ingredients to make the process smooth and enjoyable.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and ginger until evenly combined. This creates a fragrant, spiced dry base for your muffins.
  3. In a separate bowl, whisk the eggs until they are light and slightly frothy, then add the melted butter and pumpkin puree. Mix until the mixture is smooth and well combined, filling the bowl with a warm, earthy aroma.
  4. Pour the wet mixture into the dry ingredients and gently fold together with a spatula or spoon. Stop mixing as soon as the ingredients are just combined; a few lumps are fine. The batter should be thick and slightly sticky, with a rich pumpkin hue.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Gently tap the tin on the counter to help the batter settle and to eliminate air bubbles, ensuring a smooth top.
  6. Bake in the preheated oven for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. As they bake, the kitchen will fill with the warm scent of spices and pumpkin.
  7. Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy them warm for the best experience. The tops should be slightly cracked and fragrant.
  8. Serve these cozy muffins plain or with a pat of butter. They’re best enjoyed within a couple of days, but can be stored in an airtight container at room temperature or refrigerated for longer freshness. Reheat briefly in the oven if desired for a warm, fragrant treat.

Notes

For a slightly sweeter muffin, add a handful of chocolate chips or chopped nuts before baking. Adjust the spices to suit your taste for more warmth or a milder flavor. These muffins freeze well—wrap individually and rewarm in the oven for a quick, delightful snack.