Pumpkin Spice Muffin Recipe

This post was last updated on January 10, 2015 to include new images and a recipe video.

Pumpkin Spice Muffin Recipe

Especially this time of year, I love a good pumpkin spice muffin recipe.

For me, there’s something very special about the combination of pumpkin, cloves, cinnamon, nutmeg and allspice.

(Um…and a pumpkin spice latte, but that’s an entirely different post!)

Pumpkin Spice Muffin RecipePumpkin Spice Muffin Recipe

The flavor combination is something that, if you ask me, just doesn’t nearly get appreciated enough throughout the rest of the year.  Kinda like eggnog and, well, giving me gifts for that matter.  Heehee.

This pumpkin spice muffin recipe makes soft, moist, dense, and delicate muffins.  I have made them both as regular-sized muffins and as jumbo muffins and both are tasty.

Pumpkin Spice Muffin Recipe

Muffins are so darn easy to make, too.  You barely need more than a muffin tin, a large bowl and a mixing spoon.

I mean, c’mon, right?  It’s pretty much effortless baking at its best.

You don’t need to roast your own pumpkin for this recipe, but I highly recommend it.  Might as well enjoy the fresh pumpkin while it’s still around!

Pumpkin Spice Muffin Recipe

I also love adding a cream cheese frosting to these muffins because the combination of flavors is outstanding.  So yum.

Pumpkin Spice Muffin Recipe

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5.0 from 1 reviews
Pumpkin Spice Muffins
Prep time
Cook time
Total time
These pumpkin spice muffins come out soft, moist, dense and delicate.
Recipe type: Easy
Serves: 12 regular or 6 jumbo muffins
  • For The Pumpkin Spice Muffins:
  • 1 cup pumpkin puree
  • 1 cup sugar
  • ⅓ cup vegetable oil, plus more if greasing muffin tin
  • 2 eggs
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. allspice
  • ¼ tsp. kosher salt
  • ⅛ tsp. ground ginger
  • 1½ cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • For The Cream Cheese Frosting:
  • 4 tbsp. unsalted butter, softened
  • 4 oz. (1/2 package) cream cheese, softened
  • ½ tsp. pure vanilla extract
  • 2 cups powdered sugar
  1. Preheat oven to 350 degrees.
  2. Grease a muffin tin with vegetable oil or line with cups.
  3. In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, cinnamon, nutmeg, cloves, allspice, salt and ginger. Stir to combine.
  4. Add flour, baking powder and baking soda and stir just until incorporated.
  5. Pour mixture into muffin tin and place into oven.
  6. Bake in oven for 20-25 minutes, or until a knife inserted into the center comes out clean.
  7. While muffins are baking, beat butter and cream cheese until smooth using a stand mixer or hand mixer. Then, add the vanilla. and mix to combine.
  8. Slowly, add the powdered sugar and beat until thick and spreadable.


    • says

      Emma, allspice is a ground berry (I believe) that has notes of cinnamon, cloves and nutmeg. It’s often used in pumpkin pie seasoning. It’s ok to leave out, but it’s worth a shot to pick it up at your local grocery store as it is a pretty common spice.

  1. says

    These look delicious! Vegetable oil isn’t my favorite though – have you tried substituting apple sauce? Just looking for a healthy sub. Thanks!

  2. veronica mancienne says

    Really tasty! I do not like too much sugar so i lessened the sugar and omitted the sugar and cinnamon on top of muffins. By mistake i put 3 eggs. Deliciosly tasty, i ended up eating 5 muffins all by myself. Definitely i will make this recipe again!

  3. says

    Happy New Year Lacey, and many thanks for this recipe. Thanks to you I now know what the spices are in pumpkin spice!

    Here we tend to use pumpkin as a vegetable (Xmas dinner isn’t complete for me without roasted pumpkin).

    Sending care and huggles from a wet and chilly Wellington, New Zealand – it is supposed to be mid summer, lol,


  4. Lana says

    My fresh pumpkin puree is pretty wet. Did you strain yours to thicken it up or use as is? I roasted a white pumpkin this year and the puree is amazingly sweet and flavorful but it looks odd in baked goods.

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