Pumpkin Muffin Recipe Spice Cake That Tastes Like Fall

As the crisp autumn air settles in and the scent of cinnamon fills the kitchen, there’s nothing quite as comforting as a warm, spiced pumpkin muffin fresh from the oven. This pumpkin muffin spice cake recipe is the perfect blend of moist pumpkin goodness and aromatic spices like cinnamon, nutmeg, and cloves.

Whether you’re preparing a cozy breakfast, an afternoon snack, or a delightful dessert, these muffins bring the essence of fall to your table. They’re easy to make, wonderfully flavorful, and sure to become a staple in your seasonal baking repertoire.

Plus, their tender crumb and rich spice profile make them irresistible to both kids and adults alike. Get ready to enjoy a delicious treat that balances sweetness and spice in every bite!

Why You’ll Love This Recipe

This pumpkin muffin recipe stands out because it combines the beloved flavors of a classic spice cake with the moist, tender texture of a pumpkin muffin. Using real pumpkin puree, it naturally adds moisture and a subtle earthiness that complements the warm spices perfectly.

The recipe is versatile, allowing you to add nuts, raisins, or even chocolate chips for extra texture and flavor.

Not only are these muffins moist and flavorful, but they’re also incredibly easy to prepare with common pantry ingredients. They bake quickly, making them ideal for busy mornings or last-minute gatherings.

Whether you’re a seasoned baker or a beginner, this recipe guarantees delicious results every time.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk (dairy or plant-based)
• Optional: 1/2 cup chopped walnuts or pecans
• Optional: 1/2 cup raisins or chocolate chips

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Medium mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a medium bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and milk. Whisk until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix – a few lumps are okay.
5. If using, fold in the nuts, raisins, or chocolate chips gently.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
9. Enjoy warm or at room temperature, and store leftovers in an airtight container for up to 4 days.

Tips & Variations

For extra moist muffins, try substituting half of the oil with unsweetened applesauce.

If you prefer a more intense spice flavor, feel free to increase the cinnamon to 1 1/2 teaspoons or add a pinch of allspice. For a festive twist, top the muffins with a simple cream cheese glaze or sprinkle with turbinado sugar before baking for a crunchy top.

Want to make these muffins vegan? Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based milk and oil.

Check out our Vegan Recipes No Tofu: Delicious Plant-Based Meals for more vegan baking inspiration.

For a nut-free version, omit the nuts and try adding dried cranberries or pumpkin seeds for texture.

Nutrition Facts

Serving Suggestions

These pumpkin spice muffins are perfect on their own, but you can elevate them with a few simple accompaniments. Serve warm with a pat of butter or a drizzle of honey for a sweet start to your day.

They also pair beautifully with a hot cup of coffee, chai tea, or spiced latte. For a festive brunch, offer alongside a bowl of fresh fruit or a dairy-free yogurt parfait.

If you’re interested in more wholesome and seasonal recipes, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or cozy up with a bowl of our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Conclusion

This pumpkin muffin spice cake recipe is a delightful way to embrace the flavors of the season. Its perfect balance of warm spices and moist pumpkin makes it a crowd-pleaser for breakfast, snacks, or dessert.

The recipe is straightforward, making it accessible for bakers of all skill levels, and the optional add-ins allow you to customize your muffins to your liking.

Whether you’re baking for a holiday gathering or simply craving a cozy treat, these muffins are sure to satisfy. Don’t forget to experiment with different nuts, fruits, or toppings to keep this recipe fresh and exciting.

For more delicious and easy recipes, explore our collection of [Afghan Vegetarian Pulao Recipe Easy and Delicious Guide](https://gluttonlv.com/recipes/vegan/afghan-vegetarian-pulao-recipe/), and happy baking!

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