Pumpkin Muffins Recipe (Favorite Pumpkin Spice Muffins!)

Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful. Eat these muffins for breakfast, for dessert, or serve them at holiday parties to get in the spirit!

Pumpkin Muffins recipe topped with pecans

Pumpkin Muffins Recipe

Pumpkin Muffins are the ideal treat to serve this autumn. These Pumpkin Spice Muffins are so delicious and so easy to make. One of my favorite fall recipes!

This Pumpkin Muffins recipe is THE best thing to serve this fall. I love baking in autumn because it adds so much comfort and warmth when the days start getting chilly. And fresh-baked muffins just taste so good!

Pumpkin Spice Muffins are such a tasty treat that everyone will love. The muffins have the perfect pumpkin spice flavor, and honey roasted pecans are baked in to add the perfect crunch. There’s so much flavor to savor in this easy pumpkin muffins recipe!

Make a batch of these pumpkin muffins to eat for breakfast, for dessert, or just to grab on the go for a quick snack. They’re so versatile and taste good any time of day! They are also a great fall recipe to bring to parties, make for family, or to add on to the holiday dessert table. There’s never a bad time for pumpkin this season!

Pumpkin Spice Muffins are the perfect fall treat! Make this pumpkin muffins recipe for every autumn occasion, for breakfast, dessert, or any party.


Pumpkin Spice Muffins in a white muffin tray

Easy pumpkin muffins recipe in a muffin tray

Pumpkin Spice Muffins

This easy pumpkin muffins recipe is my ideal fall treat. Pumpkin is the flavor of the season, and these pumpkin spice muffins are just perfect! They’re so simple to make from scratch and so easy to share with friends and family. This is one of my favorite recipes to bake, and I’ll be making them all season long!

Here are some more pumpkin recipes to make this autumn:

Pumpkin Spice Muffins topped with pecans

Stack of fresh baked pumpkin muffins

How to Make Pumpkin Muffins

One of the best things about this pumpkin muffins recipe is how EASY it is to make from scratch. It’s pretty straightforward and doesn’t take too long either. In less than an hour, you can have freshly-baked pumpkin spice muffins to devour!

  1. Mix together baking soda, baking powder, flour, salt, spices, & 1/2 cup pecans
  2. Beat butter until soft in a stand mixer, then add granulated sugar & brown sugar and mix until smooth
  3. Adds egg,s beat until incorporated, then add in vanilla
  4. Add pumpkin puree & buttermilk, and mix at low speed
  5. Add flour/spice mixture and blend slowly until dry ingredients are mixed in
  6. Gently fold raisins into the batter (optional)
  7. Pour batter into muffin tin and sprinkle pecans into each muffin cup
  8. Bake pumpkin muffins for 16-25 minutes at 400°F

These pumpkin spice muffins are so warm, so fresh, and so delicious! Let them cool slightly before serving. See full instructions in the recipe card.

Recommended Products to make Pumpkin Muffins

Fresh batch of pumpkin spice muffins

Pumpkin pecan muffins

Easy Pumpkin Muffins Recipe

I absolutely love baking in the fall. Baked goods are welcome any time of year, but something about autumn really makes me want to heat up the oven and make something delicious. Freshly-baked muffins are so comforting when the air starts to get chilly, so they make for the best breakfast AND the best dessert.

They taste best straight out of the oven, but it’s always nice to save a few to eat later in the week for a quick breakfast. Just store them in an airtight container and they’ll stay pretty fresh for a few days!

Easy pumpkin muffins

This easy pumpkin muffins recipe is going to be your absolute FAVORITE fall treat. Make a batch of these amazing pumpkin spice muffins any time you need a pick me up this season.

See the recipe card below for details on how to make Pumpkin Muffins. Enjoy!

Here are some more delicious recipes to bake this fall:

3.75 from 4 votes
Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful.
Pumpkin Muffins Recipe (Pumpkin Spice Muffins)
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful.
Course: Breakfast
Cuisine: American
Keyword: muffin recipe, pumpkin muffins, pumpkin spice muffin
Servings: 12
Calories: 257 kcal
Author: Becky Hardin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon table salt
  • ¼ teaspoon coarse sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of ground allspice
  • 1 3.5 ounce package Honey Roasted Pecans, divided
  • 8 tablespoons unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs beaten lightly
  • 1 teaspoon vanilla extract
  • 1 15 ounce can unsweetened pumpkin purée
  • 1/3 cup buttermilk
  • ½ cup golden raisins optional
  • Coarse raw sugar Turbinado or Demerara for decorating
  1. Set an oven rack to the center position, heat the oven to 400°F and spray a 12 cup muffin tin with nonstick cooking spray. Place the muffin pan on a baking sheet.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, table salt, coarse salt, cinnamon, ginger, nutmeg, allspice and ½ cup of the pecans.
  3. Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth.
  4. Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.
  5. Set mixer to low speed and add pumpkin purée and buttermilk.
  6. Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.
  7. Use a rubber spatula to fold in the raisins, if using.
  8. Divide the batter between the 12 muffin cups and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.
  9. With the muffin tin set on a baking tray, bake the muffins at 400°F for 16-25 minutes or until a toothpick inserted in the middle comes out clean.
  10. Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.
  11. Enjoy!

Recipe Video

Recipe Notes

Note: All muffins are best eaten the day they are baked, but if that isn’t possible, store them in an airtight container up to 3 days or freeze up to 2 months. Warm in a 350°F oven.

Nutrition Facts
Pumpkin Muffins Recipe (Pumpkin Spice Muffins)
Amount Per Serving
Calories 257 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 144mg 6%
Potassium 239mg 7%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 22g
Protein 3g 6%
Vitamin A 116%
Vitamin C 2%
Calcium 6.8%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?

Use the tag #thecookierookie when posting a photo of your recipe, and make sure to follow The Cookie Rookie on Instagram!

Shop This Post

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Hi - love your site and I really am enjoying your recipes and the notifications definitely work to prompt me to keep returning. I am Australian, and it always startles me how reliant American recipes are on pre-packaged and processed ingredients, especially for baking. So sadly, I have to dispute your suggestion that these muffins are made from 'scratch'! I'm sure it's possible to get pumpkin puree in a tin that doesn't have a lot of preservatives, colours, salt and sugar added to it, but equally, it's not difficult to cut a pumpkin in half and bake it as-is for half an hour or so then just scoop out the innards. I say this as a typical time-poor working mum of three kids, too, and I'm not even a zealot about convenience food: I use lots of shortcuts! It just makes me a bit sad when the alternative is not difficult. Thoughts?
    Becky Hardin
    Great suggestions. We can't get pumpkin yet where I live so unfortunately that's not an option yet, but I love that idea for further into the Fall. Thanks for your thoughts!
Let's Work Together!

We would love to discuss collaborating for unique recipe development, professional food photography, brand ambassadorship, and so much more. Get in touch for stats and rates. Let’s chat!

FREE EBOOK + Never Miss a Post!

Join our mailing list for all the easiest and most delicious recipes! Claim your FREE EBOOK, Favorite Easy Chicken Dinners!

    find more delicious recipes:

Get your FREE ebook


favorite chicken recipes ebook free

and join our community of over 100,000 subscribers!

No, thanks!