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Warm Spice Pumpkin Muffins Recipe

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.

Top view of a tin of pumpkin muffins with individual muffins scatted in front of it on a blue napkin sitting on a wooden board. A sugar duster sits beside the pan.

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.

Top view of a pumpkin muffin sliced in half and slathered with melting butter on a white plate.

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.

FAngle view of mini pumpkin muffins dusted with powdered sugar sitting on a blue napkin and wooden board in front of a tin of muffins. The title \"Warm Spice Pumpkin Muffins\" runs across the top of the photo.

Delicious variations you can make to these pumpkin muffins with cream cheese:

Here are some of our other favorite pumpkin recipes!

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!

Angle view of pumpkin muffins sitting on a blue napkin and wooden board in front of a tin of muffins.
Print
5 from 9 votes

Warm Spice Pumpkin Muffins Recipe

Warm Spice Pumpkin Muffins recipe make soft and tender homemade muffins. These easy pumpkin muffins are perfect with any meal or a simple snack and a good book.
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Servings 16
Author Julie Menghini

Ingredients

  • 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

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 154kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 189mg | Potassium: 126mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2520IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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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!

Recipe Rating




Kathleen

Monday 6th of July 2020

Is it weird that I am craving pumpkin in July? Probably because fall cannot get here soon enough, so I went ahead and made them, these were spectacular and so moist!

Julie Menghini

Tuesday 7th of July 2020

Thank you, Kathleen! Like you, I'm a pumpkin year-around girl!

Brandi Burgess

Tuesday 8th of October 2019

These are absolutely delicious!! Our whole family loved them. Thank you!

Julie Menghini

Tuesday 8th of October 2019

Thank you, Brandi!

Amy Nash

Wednesday 2nd of October 2019

These were really tender and moist! My family loved them! Next time I might add a little streusel on top because I love streusel!

Michaela Kenkel

Monday 30th of September 2019

I baked these muffins over the weekend and HOLY YUMMO!! So good!

Julie Menghini

Tuesday 1st of October 2019

Thank you, Michaela! They are one of our favorites!

Sandra Shaffer

Sunday 29th of September 2019

Delicious! I love using whole wheat flour in delicious baked goods like this. This makes the house smell amazing! I'm savoring these babies...one muffin a day!

Julie Menghini

Tuesday 1st of October 2019

Thank you, Sandra! I love baking with these spices. It just infuses my kitchen with yummy smells!