Soft and tender coffee-house style muffins full of pumpkin, cranberries and warming spices, these Pumpkin Spice Muffins are perfect for cosy, Autumnal baking days. Make them and you will be rewarded with the scent of pumpkin spice wafting through your home!
Autumn is my absolute favourite season for many reasons. Everything just looks so pretty at this time of year.
As much as I try, I’m really not a Summer person. I just can’t function all that well in very hot weather (not that we have very many really hot days in the UK!)
My favourite things about Autumn?
- Going for long walks on crisp, cool, days
- Snuggling underneath fluffy blankets on rainy days, binge watching box sets.
- Pumpkin spice bakes and gingerbread lattes.
But for me, the best part about Autumn is the FOOD. It’s all about serious comfort food, right? It’s getting chilly, so we need soups, stews, casseroles and lots of cake.
When the weather starts to turn cold and the evenings start getting dark much earlier, my mind definitely turns to cosy, comforting warming food like macaroni cheese, pumpkin spice lattes, gingerbread and pumpkin bakes just like these pumpkin spice muffins.
These tender pumpkin muffins make a lovely snack any time of the day. Now while I’m not claiming them to be a health food, they do make a great on the run breakfast and it almost feels like they are doing you good! Well pumpkin is a vegetable, right??
ingredients you’ll need to make these pumpkin spice muffins
These muffins are jam packed with all the flavours that are associated with Autumn –
- pumpkin puree – I usually use the tinned pumpkin but recently it has become increasingly difficult to find in the UK.
- But that doesn’t mean you can’t make these muffins! If you can’t find tinned pumpkin, see my post on how to make pumpkin purée from scratch
- ground ginger, cinnamon, nutmeg, a little ground all spice and ground cardamom
- dried cranberries
- chopped pecans, or use walnuts if you prefer
- Vegetable oil, or any other flavourless oil
- Eggs – 2 Large
- Plain (all-purpose) flour
- Baking powder
- Bicarbonate of soda
- pumpkin seeds and cinnamon sugar for sprinkling over the top of the muffins
I’ve made these muffins jumbo size to replicate the huge, towering muffins you can find in popular coffee shops all over the world.
You will need jumbo muffin cases and preferably a jumbo muffin pan, BUT I used my normal sized pan and it worked OK. I get 6 large muffins using the jumbo liners.
Of course If you prefer, you can use regular sized muffin liners. This recipe will give you 12 regular sized muffins.
TIPS AND TRICKS FOR MAKING THE BEST PUMPKIN SPICE MUFFINS
As with all muffin recipes, it’s very important that you don’t overmix the batter.
You just want to lightly stir until the ingredients are JUST combined. A few streaks of flour here and there are fine.
I always remember being told by a professional baker years ago that a muffin batter should be stirred no more than 17 or 18 times, so I try to stick to that guidance. It works for me!
Fill your muffin liners almost to the top for jumbo muffins. They will take 25 minutes to bake.
For regular sized muffins, full the cases no more than ⅔ full. They will take around 20 minutes to bake.
- Take out the nuts and add some raisins
- Add a maple icing glaze by mixing together 100g icing sugar and 1 or 2 tablespoons of maple syrup. Drizzle over the baked, cooled muffins.
- Add a crumble/streusel topping for pumpkin streusel muffins
- Add 100g chocolate chips! Pumpkin and Chocolate – pretty gorgeous combination.
- Add a cream cheese swirl by combining 150g full fat cream cheese with 60g caster sugar, one medium egg and 1 teaspoon vanilla extract. Place 1-2 tsp of the cream cheese mixture on top of each muffin before baking and using a knife, swirl to make a pattern.
- Add a Biscoff or Nutella filling and swirl – fill the muffin liners halfway with batter and add one teaspoon of the spread of your choice. Cover the filling with more batter. Finish off with another teaspoon of Biscoff or Nutella on top and using a knife, swirl it to make a pattern before baking!
- My favourite is the Biscoff filling – SO GOOD!
can you freeze these pumpkin muffins?
Yes. Place in a suitable freezer bag or container and freeze for up to 3 months. The night before you want to serve the muffins, remove from the freezer and defrost at room temperature. In the morning, warm the muffins in the oven for 5-10 minutes (150C should be fine) before serving with coffee.
more pumpkin recipes to try
looking for more muffin recipes? Check these out
Did you make these pumpkin spice muffins?
Let me know what you thought of the recipe by leaving a comment below.
Taken a photo of your pumpkin muffins? I would love to see them! Don’t forget to tag me on Instagram so I can share on my stories.
- 275g Plain flour
- 2 teaspoons Baking powder
- 1/4 teaspoon Bicarbonate of soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground all spice
- 1/4 teaspoon ground or freshly grated nutmeg
- 1/8 teaspoon ground cardamom, optional
- 100ml vegetable, sunflower oil or melted cooled butter
- 200g soft light brown sugar
- 2 Large Eggs, beaten
- 1 teaspoon vanilla extract or vanilla bean paste
- 180ml Pumpkin puree
- 100ml buttermilk
- 75g Dried cranberries
- 75g chopped pecans or walnuts
- 25g pumpkin seeds for sprinkling on top
- 1 Tablespoon white sugar mixed with 1 teaspoon ground cinnamon for sprinkling over the top of the muffins
For the Maple glaze (optional)
- 150g Icing sugar
- 5 tablespoons Maple syrup
- Preheat the oven to 200C/180C/400F and line a jumbo muffin tin with 6 muffin liners OR a 12 hole muffin tin with liners.
- In a large bowl, combine the plain flour, baking powder, bicarbonate of soda, salt, ground cinnamon, ginger, all spice, nutmeg and cardamom.
- In a large jug or mixing bowl, mix together the oil or melted butter, brown sugar, eggs, vanilla extract, pumpkin puree and buttermilk.
- Pour the wet ingredients over the dry ingredients and mix very lightly until only just combined, taking care not to overmix. Don't worry if there are a few streaks of flour - a lumpy batter makes the best muffin.
- Quickly fold in the dried cranberries, pecans and anything else you might be adding to the muffins (see post for ideas)
- Spoon the mixture into the muffin liners - if you're using the jumbo liners, fill them almost to the top. If you're using regular sized muffin liners, fill them about 2/3 full. Sprinkle the top of each muffin with the pumpkin seeds and cinnamon sugar, if using. Bake the jumbo muffins for 25 minutes and the regular ones for 20 minutes or until well risen and golden. Transfer to a wire rack and allow to cool slightly before eating warm!
Allergic to nuts or don't like them? No problem - just leave them out!
Tinned pumpkin puree used to be very difficult to find in the UK, but it's now available in many of the larger supermarkets. I use the Libby brand.
Add 100g chocolate chips! Pumpkin and Chocolate - pretty gorgeous combination
Add a cream cheese swirl by combining 150g full fat cream cheese with 60g caster sugar, one medium egg and 1 teaspoon vanilla extract. Place 1-2 tsp of the cream cheese mixture on top of each muffin before baking and using a knife, swirl to make a pattern.
Add a Biscoff or Nutella filling and swirl - fill the muffin liners halfway with batter and add one teaspoon of the spread of your choice. Cover the filling with more batter. Finish off with another teaspoon of Biscoff or Nutella on top and using a knife, swirl it to make a pattern before baking!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 216mgCarbohydrates: 63gFiber: 3gSugar: 40gProtein: 5g
Calories and nutritional information are provided by a third party application and should be used as indicative figures only.