What makes pumpkin muffins moist ?

Pumpkin purée is the secret weapon for moist spiced pumpkin muffins . Its natural texture keeps the crumb tender and soft without needing extra fat. Adding brown sugar and a touch of oil helps lock in that moisture, so your muffins stay bakery-soft for days.

Can I substitute fresh pumpkin for canned ?

Yes, but keep in mind that consistency matters. Fresh pumpkin must be roasted, puréed, and drained thoroughly to mimic the smooth texture of canned. For reliable results, especially when baking spiced pumpkin muffins for gatherings or the holidays, stick with 100% pure canned pumpkin.

How do I keep muffins fluffy after baking ?

Avoid overmixing the batter. Stir just until your dry and wet ingredients are incorporated. Use fresh baking soda and powder, and allow the batter to rest for 10 minutes before baking to boost lift. These tips work especially well for light, airy spiced pumpkin muffins .

How do you make muffin tops rise high ?

Fill muffin cups about three-quarters full and bake at a slightly higher temperature for the first few minutes—375°F—before lowering to 350°F. This gives your spiced pumpkin muffins that signature dome top while keeping the inside moist and fluffy.

Spiced Pumpkin Muffins – 7-Step Perfect Fall Treat Recipe

Description

Soft, bakery-style spiced pumpkin muffins topped with buttery streusel, full of warm fall spices and real pumpkin flavor.

Ingredients

Scale

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ teaspoon salt

1 cup canned pumpkin purée

½ cup granulated sugar

½ cup packed light brown sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

—Streusel Topping:

½ cup all-purpose flour

¼ cup packed light brown sugar

¼ cup granulated sugar

¼ teaspoon ground cinnamon

¼ cup cold unsalted butter, cubed

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F. Line a muffin tin with liners.

2. In one bowl, whisk flour, baking soda, baking powder, spices, and salt.

3. In another bowl, mix pumpkin, sugars, oil, eggs, and vanilla until smooth.

4. Fold the wet mixture into the dry until just combined.

5. Scoop batter into muffin cups about ¾ full.

6. Make streusel: mix flour, sugars, cinnamon, and cold butter until crumbly.

7. Sprinkle streusel over each muffin.

8. Bake for 20–22 minutes until golden and a toothpick comes out clean.

9. Cool 5 minutes in the pan, then transfer to wire rack.

10. Serve warm or store in an airtight container.

Notes

For best flavor, use pure canned pumpkin (not pie filling).

Muffins freeze well—wrap individually and store up to 2 months.

Reheat in toaster oven for fresh-baked texture.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Fall Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 245
Sugar: 17g
Sodium: 190mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg