Warm Spice Pumpkin Muffins Recipe is soft, tender, and delicious. This easy homemade pumpkin muffin is perfect with a meal or a snack all by itself.
Pumpkin Muffins Recipe is filled with warm cinnamon, nutmeg an cloves. These homemade muffins aren’t overly sweet which makes them the perfect snack with a cup of coffee and a good book.
Once fall starts knocking on our door I can’t get enough fall-inspired food. Soups, chili, apples, and pumpkin is what I crave.
This Pumpkin Muffins recipe is the definition of warm fall spices. I love muffins because I like the contrast of savory and sweet with our meals. But not so sweet that it’s more of a dessert. Like a cupcake is. That makes these homemade muffins perfect for my family.
When I was developing this recipe, I really thought I would use “pumpkin spice” as I did in that amazing Pumpkin Apple Bread with Streusel Topping. However, This pumpkin spice muffins recipe just begged for more cinnamon.
Spice Pumpkin Muffin Ingredients:
- Flour – I use a combination of all-purpose (APF) and whole wheat. You can use all APF but I like the slight nuttiness the whole wheat adds. It also adds a sturdier texture. If you want a real fluffy muffin use just APF.
- Sugar – I used a combination of white and brown sugar. I love the warm molasses flavor brown sugar adds. Dark is my go-to but light works as well. If I was to use just one sugar it would brown sugar.
- Milk – I used skim milk. You could use a full-fat version or even a nut version.
- Cream cheese – adds a richness to these homemade muffins and blends all of the spices together.
- Pumpkin – I only use canned pureed pumpkin
- Baking powder and baking soda – work as a leavening agent in these muffins.
- Eggs – I use large eggs
- Vanilla – I use pure vanilla extract
- Cream Cheese – I used full fat but lower-fat would be fine. I don’t recommend fat-free in this recipe.
- Cinnamon, Nutmeg, salt, and Cloves
- Powdered Sugar
Pumpkin Muffin Tips and Notes
- Use room temperature ingredients. Set out cream cheese, milk, and eggs. This will allow the ingredients to blend together and become fluffy when mixed.
- Use an ice cream scoop to dip out the batter which will make each muffin the same size.
- Pumpkin muffins can be baked and then frozen in an air-tight container for up to 3 months. Do not dust the tops if you’re freezing them.
- You do not need to refrigerate these easy pumpkin muffins. Store in an air-tight container for up to 2 days.
- The powdered sugar should be added after the spice pumpkin muffins have completely cooled. Otherwise, it just disappears from the moisture that escapes as the pumpkin muffins cool.
WHAT’S THE DIFFERENCE BETWEEN PUMPKIN PUREE AND PUMPKIN PIE FILLING?
Pumpkin puree is just pumpkin that has been cooked and pureed. Pumpkin Pie filling contains spices and sugar. I used pumpkin puree in this recipe and calculated the amount of spice and sugar that we believe is amazing in this Pumpkin Muffins recipe.
Make sure you read the ingredients on the can before buying it. Some pumpkin puree brands list squash in their ingredients. The USDA has standards for grades of canned pumpkin.
How to make Spice Pumpkin Muffins
- This pumpkin muffins recipe makes 16 regular sized muffins. You can also use a mini muffin pan. Line the muffin pan of your choice with cupcake liners or lightly grease the pan. You can also use a non-stick cooking spray.
- Preheat the oven to 350°F.
- In the bowl of an electric mixer, add cream cheese, white sugar, brown sugar. Mix on medium-high until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating after each addition. Add pumpkin, vanilla extract, and milk. Mix until blended together, about 2 minutes.
- In another bowl mix the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk to combine.
- Slowly blend the dry ingredients into the pumpkin mixture with the mixer set on low.
- Fill the muffin cups 3/4 full and bake for 16 to 18 minutes. Turn the pan in the oven halfway through baking. Muffins are done when a toothpick inserted into the center comes out clean.
- Turn your homemade muffins out on a cooling rack.
- When cool, dust with powdered sugar.
If you like this recipe leave me a comment below and 5-⭐️⭐️⭐️⭐️⭐️ rating.
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Delicious variations you can make to these pumpkin muffins with cream cheese:
- Add mini chocolate chips to the filling
- Frost with Vanilla Bean or a Cream Cheese Glaze
- Top with a Cinnamon Streusel Topping
- Add rolled oats to the top before baking for a “homemade muffins from scratch” look
- Dust the top with a mixture of cinnamon and sugar
Here are some of our other favorite pumpkin recipes!
Pumpkin Apple Bread with Streusel Topping Pumpkin Pecan Donuts with Cream Cheese Glaze No-Bake Pumpkin Cheesecake Swirl Bars
- Pumpkin Cake with Salted Caramel Cream Cheese Frosting
- Spice Cookies with Pumpkin Dip
- Pumpkin Pasta with Italian Sausage
A few items you may need to make the perfect Spice Pumpkin Muffins Recipe!
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- Muffin Pans – I love these 12-cup muffin pans. I believe you need at least two because most recipes make more than 12.
- Scoops – Ever wonder how every cookie, meatball or muffin is the same size? Scoops! I use them a lot and own this set. I’ve had them for years!
- Cooling racks – I love these large racks. I can get an entire batch of cookies on one and they’re tough enough to hold large loaves of bread. It fits into my half-sheet pan for baking bacon too!
Don’t forget to pin this Homemade Pumpkin recipe before you leave!
Warm Spice Pumpkin Muffins Recipe
Ingredients
- 1½ cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 4 oz cream cheese room temperature
- 2 eggs
- 1 cup pumpkin puree I use canned
- 1/2 cup milk non-fat or nut milk ok
- 2 tsp vanilla extract
Garnish
- 1/8 cup powdered sugar
Instructions
- Preheat the oven to 350°F. Line the muffin pan of your choice with cupcake liners or lightly grease the pan. You can also use a non-stick cooking spray.
- In the bowl of an electric mixer, add cream cheese, white sugar, brown sugar. Mix on medium-high until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating after each addition. Add pumpkin, vanilla extract, and milk. Mix until blended together, about 2 minutes.
- In another bowl mix the flours, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Whisk to combine.
- Slowly blend the dry ingredients into the pumpkin mixture with the mixer set on low.
- Fill the muffin cups 3/4 full and bake for 16 to 18 minutes. Turn the pan in the oven halfway through baking. Muffins are done when a toothpick inserted into the center comes out clean.
- Turn the muffins out on a cooling rack.
- When cool, dust with powdered sugar.
Notes
Nutrition
Please share, you are my inspiration!
What is your favorite homemade muffin recipe? Is there one you’ve seen on Hostess At Heart that you’ve made? Please share, you are my inspiration!
Here are a few muffin recipes that we love!
- Homemade Basic Muffin Recipe
- Big Batch Whole Wheat Harvest Muffins
- Crystallized Ginger Spice Mini Muffins
- Toasted Coconut Pear Muffins
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