Baked Spiced Pumpkin Muffins

Baked Spiced Pumpkin Muffins are the little fall ritual that makes mornings feel calm and cozy. Baked spiced pumpkin muffins rise tall with domed tops, smell like cinnamon and ginger, and disappear by the second cup of coffee. The first batch of baked spiced pumpkin muffins happened on a rainy Saturday, and tiny hands lined the tins with papers while we whisked. Warm from the oven with a sprinkle of turbinado sugar, these baked spiced pumpkin muffins taste like a hug—soft crumb, big spice, and just enough sweetness for breakfast or snacks. Bake once, and the habit sticks

Why You’ll Love These Baked Spiced Pumpkin Muffins

• Tall domes, bakery crumb: These baked spiced pumpkin muffins use the right leavening and a hot-start bake for gorgeous muffin tops and a plush, moist interior.
• Big autumn flavor: Cinnamon, ginger, nutmeg, and cloves (or pumpkin pie spice) create a warm, fragrant bite in every crumb without overwhelming sweetness.
• Easy one-bowl method: Whisk wet, whisk dry, fold together, and bake—no mixer needed and minimal cleanup for busy mornings.
• Flexible add-ins: Stir in chocolate chips, pecans, or a crunchy sugar topping; swap part flour for whole wheat without losing tenderness.

Ingredients for Baked Spiced Pumpkin Muffins

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda, 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves (or 2–2 1/2 teaspoons pumpkin pie spice)
• 1 cup pumpkin puree (not pie filling)
• 2 large eggs
• 1/2 cup neutral oil (vegetable, canola, or light olive)
• 3/4 to 1 cup sugar (use brown, or a mix of brown and granulated)
• 1/4 cup milk (dairy or nondairy)
• 2 teaspoons vanilla extract
• Optional add-ins: 1 cup chocolate chips or chopped nuts; turbinado sugar for tops

Ingredient	Amount
All-purpose flour	1 3/4 cups
Pumpkin puree	1 cup
Sugar (brown or mix)	3/4–1 cup
Neutral oil	1/2 cup
Spices (cinnamon, ginger, nutmeg, cloves)	~3 3/4 teaspoons

Substitutions & Variations for Baked Spiced Pumpkin Muffins

• Whole wheat swap: Replace up to 50% AP flour with white whole wheat; add 1–2 tablespoons milk if batter feels too thick.
• Sugar choices: All brown sugar yields extra moisture and caramel notes; reduce to 3/4 cup for a less-sweet breakfast muffin.
• Oil vs. butter: Oil keeps muffins moist longer; melted butter adds rich flavor with slightly tighter crumb.
• Add a streusel or glaze: Top with cinnamon-sugar or a light maple glaze for a bakery finish.
• Dairy-free: Use nondairy milk and skip chocolate or use dairy-free chips; texture stays tender.

Step-by-Step Instructions for Baked Spiced Pumpkin Muffins

• Prep: Heat oven to 425°F. Line a 12-cup muffin tin with paper liners and lightly mist the top of the pan to prevent sticking.
• Whisk dry: In a large bowl, whisk 1 3/4 cups flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tsp fine salt, 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, and 1/4 tsp cloves.
• Whisk wet: In another bowl, whisk 1 cup pumpkin puree, 2 eggs, 1/2 cup oil, 3/4–1 cup sugar, 1/4 cup milk, and 2 tsp vanilla until smooth.
• Combine: Pour wet into dry and fold with a spatula just until no flour streaks remain; batter should be thick and scoopable. Do not overmix.
• Fill: Divide batter evenly among cups, filling nearly to the top for high domes. Sprinkle turbinado sugar or add chocolate chips/nuts if using.
• Bake high, then lower: Bake 5 minutes at 425°F, then reduce to 350°F and bake 12–15 minutes more, until tops spring back and a tester has a few moist crumbs.
• Cool: Rest 5 minutes in the pan, then transfer to a rack to cool for a tender crumb and crisp tops.

Pro Tips for Success with Baked Spiced Pumpkin Muffins

• Tall domes trick: The initial 425°F blast lifts muffins fast; lowering to 350°F sets the centers without drying.
• Measure flour right: Spoon and level to avoid dense muffins; too much flour mutes spice and moisture.
• Spice balance: Use fresh spices or 2–2 1/2 tsp pumpkin pie spice; add a tiny pinch of black pepper for subtle warmth.
• Don’t overmix: Stop folding once the flour disappears; overmixing collapses domes and toughens crumbs.
• Jumbo option: Fill 6 jumbo liners to the top and bake 5 minutes at 425°F, then 18–22 minutes at 350°F.

Storage & Reheating Tips for Baked Spiced Pumpkin Muffins

• Room temp: Store in an airtight container 2–3 days; slip in a paper towel to absorb moisture and preserve tops.
• Freeze: Wrap individually and freeze up to 3 months; thaw at room temp or microwave 15–20 seconds.
• Refresh: Recrisp tops in a 300°F toaster oven for 4–6 minutes; add a light maple glaze or cinnamon sugar after warming.

What to Serve With Baked Spiced Pumpkin Muffins

• Creamy spreads: Pair warm baked spiced pumpkin muffins with honey butter, maple butter, or a thin swipe of cream cheese for a silky, sweet contrast that highlights the spices.
• Cozy sips: Serve with hot coffee, chai, or black tea; the aromatics echo cinnamon, ginger, and nutmeg beautifully and balance sweetness.
• Fresh sides: Add sliced pears, crisp apples, or a handful of berries for a bright, juicy counterpoint at breakfast or snack time.

FAQs for Baked Spiced Pumpkin Muffins

• How do I get tall muffin domes? Start at 425°F for 5 minutes, then reduce to 350°F to finish; fill cups nearly to the top and avoid overmixing.
• Can I make them whole wheat? Swap up to 50% with white whole wheat flour; add 1–2 tablespoons milk if the batter feels too thick.
• Can I add a streusel or glaze? Yes. Sprinkle cinnamon-sugar or turbinado before baking, or drizzle a light maple glaze on cooled muffins.
• Can I make jumbo muffins? Fill 6 jumbo cups and bake 5 minutes at 425°F, then 18–22 minutes at 350°F, checking early.
• How do I keep them moist? Measure flour correctly, don’t overbake, and store airtight once cool; rewarm briefly to refresh.

Nutrition Information (per muffin)

• Serving size: 1 muffin (1/12 batch), made with oil and 3/4 cup sugar, no add-ins. Approximate values.
• Calories: 220; Fat: 9g; Saturated Fat: 1g; Carbs: 31g; Sugar: 15g; Fiber: 1g; Protein: 3g; Sodium: 260mg. Values vary with add-ins, sugar level, and flour swaps.

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