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.

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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 from 6 votes
Pumpkin Spice Muffin Square Recipe Preview Image
Pumpkin Spice Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
These pumpkin spice muffins come out soft, moist, dense and delicate.
Categories: Baked Good, Bread
Difficulty: Easy
Keyword: pumpkin spice muffin recipe, pumpkin spice muffins, pumpkin spice muffins recipe
Servings: 12 regular or 6 jumbo muffins
Calories: 371 kcal
Author: Lacey Baier of A Sweet Pea Chef
For The Pumpkin Spice Muffins:
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/3 cup vegetable oil plus more if greasing muffin tin
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/4 tsp kosher salt
  • 1/8 tsp ground ginger
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
For The Cream Cheese Frosting:
  • 4 tbsp unsalted butter softened
  • 4 oz cream cheese 1/2 package, softened
  • 1/2 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.

Recipe Video

Nutrition Facts
Pumpkin Spice Muffins
Amount Per Serving (1 muffin)
Calories 371 Calories from Fat 93
% Daily Value*
Fat 10.3g16%
Saturated Fat 4.8g24%
Cholesterol 68.3mg23%
Sodium 639.9mg27%
Carbohydrates 57.8g19%
Fiber 2.7g11%
Sugar 23.9g27%
Protein 12.5g25%
Vitamin A 550IU11%
Vitamin C 6.6mg8%
Calcium 70mg7%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Pumpkin Spice Muffin Recipe

  1. 5 stars
    These are delicious. I didn’t put the frosting on because my husband doesn’t like did to sweet. I double the recipe and then added some chocolate chips to some of them (for me!). This is a keeper!

  2. 5 stars
    UNBELIEVABLE!! These are fantastically moist, dense, tasty and rose perfectly to make beautiful muffins. Perfection. I’m actually using them for pumpkin pie birthday cupcakes today!

  3. 5 stars
    Delicious! Made these today, had no pumpkin but used butternut and it was just as good!! Thanks for the recipe!

  4. Hey Lacey,
    I was just wondering what Allspice is and where I could get it? I’ve never heard of it before!

    1. 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. 5 stars
        Berry from pimento tree. Used alot in Caribbean recipes. I feel it is a necessary ingredient when called for.

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

  6. 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!

  7. I love your recipe and photos! I usually follow my Pumpkin Spice Muffin recipe: http://www.cookeatdelicious.com/fruit-recipes/pumpkin-recipes/pumpkin-spice-muffins-recipe.html but I am going to try yours next!

  8. 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,


  9. 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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