Super Easy Pumpkin Spice Muffins Recipe for Fall

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Making Pumpkin Spice Muffins should be a fall rite of passage! This recipe is so easy to make, and thanks to canned pumpkin, they can be enjoyed all year round. These muffins are just the ticket for an afternoon treat, or even for an autumnal afternoon tea party!

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.

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Pumpkin Spice Muffins

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

Although pumpkin muffins are traditionally a fall favorite, there is no reason you can’t enjoy these delicious lightly spiced muffins all year round.

This version is topped with coarse sugar for a decorative touch, but they are just as wonderful plain or with a cream cheese frosting.

You could also throw a handful of chopped walnuts or pecans into the muffin mix to add a tasty crunch.

Canned pure pumpkin purée is easy to get in the UK these days – and if you can’t find it in supermarkets, you can get it online.

Make sure you buy the pure pumpkin rather than pumpkin pie filling. The latter comes with pumpkin pie spice and sugar, and this recipe adds its own flavorings.

If you really can’t get any of the canned stuff, you can make it yourself!

How to make pumpkin purée

Simply peel, de-seed, and chop a pumpkin or butternut squash, steam until tender then purée in a food processor. Use as required in recipes.

This is what I used to do before canned pumpkin was readily available in the UK!

This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.


More Recipes Using Pumpkin Spice

It’s Pumpkin Spice Season and time to make all the pumpkin spice things! Here are more recipes to make:

A close-up of a pumpkin spice muffin

More Muffins Recipes

Looking for more muffin recipe inspo? Check these out next:

How Do I Make Pumpkin Spice Muffins?

Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

Pumpkin Spice Muffins Recipe

Pumpkin Spice Muffins

Michelle Ordever
These yummy Pumpkin Spice Muffins are a delicious afternoon treat with a cup of coffee or tea.
4 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Baking
Cuisine American
Servings 24
Calories 520 kcal


  • cups sugar
  • 1 cup canola or vegetable oil
  • cup water
  • 4 eggs
  • 1 15oz / 425g can pure pumpkin purée
  • cups all-purpose flour
  • 2 tsp baking soda bicarbonate of soda
  • 1 tsp salt
  • tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ½ tsp ginger
  • ½ cup coarse decorating sugar


  • Preheat oven to 180C/350F/Gas 4 and line a muffin pan with 12 regular-sized cupcake liners.
  • Combine sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.
  • Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine.
  • Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist.
  • Fill cupcake liners with batter until they are three-quarters full.
  • Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. (Total cooking time should be 25-30 minutes).
  • Remove from oven and leave to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

    Pumpkin Spice Muffins Recipe


Make sure you choose 100% pure pumpkin vs. pumpkin pie filling for this recipe because you are already adding sugar and spices to this recipe.


Serving: 1 | Calories: 520kcal | Carbohydrates: 80g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 17g | Cholesterol: 62mg | Sodium: 430mg | Fiber: 2g | Sugar: 51g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Meal!

You’ve made the dessert, but what about the rest of the courses?

Here are additional recipes to make a full meal!

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

The post is part of the Crafty October series on The Purple Pumpkin Blog. Check out Crafty October from 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for awesome Halloween ideas and inspiration; including recipes, printables, crafts, and more!

Crafty October on The Purple Pumpkin Blog

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