Fall Spiced Pumpkin Muffins
There is nothing quite like the smell of warm spices wafting through the kitchen on a crisp autumn morning. These Fall Spiced Pumpkin Muffins are the ultimate cozy treat. They are incredibly moist, perfectly spiced, and topped with a tender crumb that makes them irresistible. Whether you’re fueling up for a busy day or enjoying a quiet moment with your coffee, these muffins are the perfect seasonal indulgence.
Why You'll Love This Fall Spiced Pumpkin Muffins
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Warm & Cozy Flavors: Loaded with cinnamon, nutmeg, and ginger for that classic fall taste.
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Incredibly Moist: The secret is using high-quality pumpkin puree, which keeps them soft for days.
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Easy to Make: This is a simple one-bowl recipe, perfect for beginner bakers or busy mornings. If you love pumpkin-forward treats, be sure to try my Pumpkin Bars or next!
Key Ingredients You'll Need
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Pumpkin Puree: Make sure to use 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
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Warm Spices: A generous blend of cinnamon, ginger, cloves, and nutmeg creates that signature fall profile.
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Flour: All-purpose flour works best, but you can easily swap this for a 1:1 gluten-free baking blend.
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Brown Sugar: Adds a deep, molasses-like sweetness that complements the pumpkin perfectly.
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Eggs: Essential for binding and structure, ensuring your muffins rise beautifully.
How to Make Fall Spiced Pumpkin Muffins
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Prep: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
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Mix Dry: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices.
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Mix Wet: In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, oil, and vanilla extract until smooth.
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Combine: Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, or the muffins will be dense!
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Bake: Fill the muffin cups about 3/4 full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let them cool in the pan for 5 minutes before moving them to a wire rack.
For the best results, I highly recommend using Caraway Home non-toxic bakeware—use code STACIE at checkout for a special discount!
Stacie’s Tricks & Tips
About The Maple Bourbon Ginger Glaze
These are tender yet dense highlighting the pinch of ginger and touch of bourbon finished with a smooth maple flavor. You can leave out the ginger and/or bourbon, even the maple can be left out as well. These are great without a glaze but the extra steps are worth it! When mixing your glaze ingredients, if too liquid is too loose and you want a thicker maple bourbon ginger glaze you can add more sugar. This will thicken it up. For just the opposite, if the glaze is too thick you will add more liquid (milk, water, or bourbon) for your perfect consistency. I can’t say enough about the warmth it brings to these muffins and the overall cozy feel you get from the ginger and maple together with or without the bourbon. For kids, enjoy without the bourbon or make two glazes, this is something I typically would do because I am a sucker for some bourbon with my treats!
About the Muffins
These muffins bake up soft and moist compared to my Gluten Free Chocolate Chip Pumpkin Muffins . There is no milk or butter in the batter. The pumpkin puree brings the moisture, and vegetable oil (or melted coconut oil) keeps the crumb tender for days. Baking powder and baking soda give them a nice rise. You can swap in your favorite ingredients, but the texture may change when you do.
How To Store
Store unglazed muffins in an airtight container on the counter for up to 4 days, or wrap them individually and freeze for up to 3 months. I like to add the glaze just to the ones I am going to devour versus glazing them all at once unless you plan to eat them all within that day. To be transparent, I might be lying a little. There are times when I poke holes in the top of the muffin and add the glaze to allow the maple bourbon ginger glaze to soak into the muffin. The next day all the flavors have marinated together and takes the flavors of this muffin to the next 100 levels. I can only tell you all this until you experience it for yourself. Be kind and spread the love of these Fall Spiced Pumpkin Muffins with Maple Bourbon Ginger Glaze as a holiday gift for the neighbors, friends, and holiday breakfast brunches.
Check it out in the notes section underneath my recipe plus fun stuff with the extra left over puree.
Lastly, unsure what to do with the rest of that can of pumpkin? Click here!
Fall Spiced Pumpkin Muffins
Ingredients
Muffins
- 1 3/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 can pumpkin puree 15 ounces, 100% pure pumpkin, not pumpkin pie filling
- 2 large eggs room temperature
- 1 cup brown sugar packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Maple Bourbon Ginger Glaze (optional)
- 1 cup powdered sugar sifted
- 2 tablespoons pure maple syrup
- 1 tablespoon bourbon optional, or use milk
- 1/4 teaspoon ground ginger optional
- 1 to 2 teaspoons milk or water as needed to thin
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix, or the muffins will be dense.
- Fill the muffin cups about 3/4 full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack to cool completely.
Maple Bourbon Ginger Glaze (optional)
- Whisk the powdered sugar, maple syrup, bourbon, and ginger until smooth. Add milk or water a little at a time until the glaze is pourable. For a thicker glaze, add more powdered sugar.
- Drizzle over the cooled muffins, or poke a few holes in the tops first so the glaze soaks in.
Notes
Frequently Asked Questions
Can I make Fall Spiced Pumpkin Muffins gluten-free?
Yes, you can make Fall Spiced Pumpkin Muffins gluten-free by substituting the all-purpose flour with a high-quality 1:1 gluten-free baking blend containing xanthan gum. The batter will be slightly thicker, but the muffins will retain their moist, tender texture and signature spice profile perfectly.
How long do Fall Spiced Pumpkin Muffins last and can I freeze them?
These muffins last for up to 4 days when stored in an airtight container at room temperature. To freeze them, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw them at room temperature or warm them in the microwave for 20 seconds before serving.
Why did my muffins turn out dense?
Muffins often turn out dense if the batter is overmixed or if too much flour was used. Spoon your flour into the measuring cup and level it off, and stop mixing as soon as the flour streaks disappear to keep the muffins light and fluffy.
Can I make these muffins without pumpkin pie spice?
Yes, you can make these muffins without pre-made pumpkin pie spice by mixing your own blend. This recipe already uses its own blend: 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves. If you only have pumpkin pie spice, use 1 tablespoon in place of all four.
What should I serve with these muffins?
These muffins pair perfectly with a hot cup of black coffee, chai tea, or even a glass of cold milk. They make a fantastic breakfast alongside scrambled eggs or a savory sausage side, providing the perfect balance of sweet and savory for your morning meal.
More Muffin Recipes
Looking for more easy and comforting meals? Browse all recipes here:
High Protein Blueberry Muffins
One Bowl Carrot Muffins
Fluffy Cottage Cheese Muffins
