This post was last updated on January 10, 2015 to include new images and a recipe video.
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!)
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.
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!
I also love adding a cream cheese frosting to these muffins because the combination of flavors is outstanding. So yum.
Pumpkin Spice Muffin Recipe
- 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
- 4 tbsp unsalted butter softened
- 4 oz cream cheese 1/2 package, softened
- 1/2 tsp pure vanilla extract
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- Grease a muffin tin with vegetable oil or line with cups.
- In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, cinnamon, nutmeg, cloves, allspice, salt and ginger. Stir to combine.
- Add flour, baking powder and baking soda and stir just until incorporated.
- Pour mixture into muffin tin and place into oven.
- Bake in oven for 20-25 minutes, or until a knife inserted into the center comes out clean.
- 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.
- Slowly, add the powdered sugar and beat until thick and spreadable.
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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!
YAY! So happy you enjoy them, Brandi 🙂
Delicious! Made these today, had no pumpkin but used butternut and it was just as good!! Thanks for the recipe!
Nice! Good to know a butternut squash will work, too. 🙂
Hey Lacey,
I was just wondering what Allspice is and where I could get it? I’ve never heard of it before!
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.
These look delicious! Vegetable oil isn’t my favorite though – have you tried substituting apple sauce? Just looking for a healthy sub. Thanks!
Thanks, Jess! I’ve wanted to, but haven’t yet tried that substitution.
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!
Thanks for sharing your variations, Veronica 🙂
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!
I hope you liked it, Raven 🙂
These are delicious!! I added cream cheese frosting to them =) Thanks Lacey!
Cream cheese frosting…mmmm…. 🙂
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,
Michelle
Hi Michelle! Happy new year to you, too!
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.
If it’s too wet, you can strain it with cheesecloth. I didn’t need to do that step with mine — I must be lucky 😉