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
-
Warm & Cozy Flavors: Loaded with cinnamon, nutmeg, and ginger for that classic fall taste.
-
Incredibly Moist: The secret is using high-quality pumpkin puree, which keeps them soft for days.
-
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 Cheesecake Bars or Pumpkin Streusel Bread next!
Key Ingredients You'll Need
-
Pumpkin Puree: Make sure to use 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
-
Warm Spices: A generous blend of cinnamon, ginger, cloves, and nutmeg creates that signature fall profile.
-
Flour: All-purpose flour works best, but you can easily swap this for a 1:1 gluten-free baking blend.
-
Brown Sugar: Adds a deep, molasses-like sweetness that complements the pumpkin perfectly.
-
Eggs: Essential for binding and structure, ensuring your muffins rise beautifully.
How to Make Fall Spiced Pumpkin Muffins
-
Prep: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
-
Mix Dry: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices.
-
Mix Wet: In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, oil, and vanilla extract until smooth.
-
Combine: Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix, or the muffins will be dense!
-
Bake: Fill the muffin cups about 3/4 full and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
-
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 Fall Spiced Pumpkin 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!
The Muffin with Streusel Topping
The these muffin are fluffy and airy compared to my Gluten Free Chocolate Chip Pumpkin Muffins because of the ingredient swap. The milk lightens this mixture up because of the protein content and functions as a blank slate for flavor. Whole milk is a two-for-one, helps moisten the dough or batter you are using and strengthens the mixture from the protein. Almond milk is very heavy and saturated with proteins. I have yet to try this with any milk outside of whole milk. You can easily substituted with your favorite ingredients, however, when you alter your ingredients the texture may change.
How To Store
These can be left on the counter for 2 days in a air tight sealed container and then most likely you will want to toss in the refrigerator. 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!
Pan Spiced Apple Squash With Maple Ginger Bourbon Glaze And Gluten Free Crumble
Ingredients
- 2 Honeynut squashes halves, deseeded
- 2 tablespoons olive oil
For the crumble
- 6 tablespoons gluten free flour or all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 3 tablespoons butter unsalted, melted
For the apples
- 2 large apples diced small
- 4 tablespoons butter
- 4 tablespoons dark brown sugar
- 1 teaspoons ground cinnamon
- Dash all-spice
- Pinch nutmeg
- Sprinkle ground clove
For the glaze
- 1/3 cup powdered sugar
- 1 tablespoon milk, water, or bourbon
- 1 tablespoon maple or honey
- 1 teaspoon ground ginger
Instructions
- Pre-heat oven to 425°F. Line baking sheet with parchment paper.
- Add the 4 squash halves to your prepared pan. Oil both sides of each half. Place flesh side down. Roast 25-30 minutes.
- In the mean time, make your crumble. In a small bowl, mix flour, sugars, and butter with a fork until crumbs form. Set aside. * Double recipe is you like a lot of crumble.
For the apples
- In a medium pan over medium low heat, melt your butter then add your sugar and apples. Let them come to a simmer and then add your spices. Stir until apples are just fork tender.
To assemble
- Remove squash from the oven. Scoop out about 2 tablespoons of each making large hole for the filling starting at the top of the squash. Fill with apples, reserve the juice. Sprinkle on your crumble then pour residual apple butter juice over the crumble.
- Bake for 12-15 minutes.
For the glaze
- Mix all ingredients in a small bowl. If too thick, add a touch more liquid, if too thin add more powder. A little liquid goes a long way. Start small.
- Drizzle over your spice apples stuffed squash with a dollop of ice cream, optional. Enjoy!
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave.
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?
Fall Spiced Pumpkin 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 Fall Spiced Pumpkin Muffins turn out dense?
Fall Spiced Pumpkin Muffins often turn out dense if the batter is overmixed or if too much flour was used. Always use the “dip and sweep” method to measure your flour, 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 Fall Spiced Pumpkin Muffins without pre-made pumpkin pie spice by mixing your own blend. Simply combine 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground nutmeg, and 1/8 teaspoon of ground cloves for an authentic, warm flavor.
What should I serve with Fall Spiced Pumpkin Muffins?
Fall Spiced Pumpkin 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 Dessert Recipes
Looking for more easy and comforting meals? Browse all recipes here:
