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)

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 257kcal
Author: Becky Hardin - The Cookie Rookie
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.
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Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.
  • Set mixer to low speed and add pumpkin purée and buttermilk.
  • 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.
  • Use a rubber spatula to fold in the raisins, if using.
  • Divide the batter between the 12 muffin cups and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.
  • 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.
  • 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.
  • Enjoy!

Video

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

Calories: 257kcal | Carbohydrates: 41g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 144mg | Potassium: 239mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5800IU | Vitamin C: 1.7mg | Calcium: 68mg | Iron: 1.8mg