These Easy Pumpkin Spice Muffins are made from scratch using half a cup of pumpkin puree, melted butter, and a blend of cinnamon and pumpkin pie spice for the best fall flavor in 6 tall bakery-style pumpkin muffins.

all-purpose flour baking soda baking powder cinnamon pumpkin pie spice salt unsalted butter, melted pumpkin puree brown sugar egg vanilla extract turbinado sugar

1. Preheat the oven to 425°F (218°C).  2. Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).

Prep the Tin

3. In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.

Dry Ingredients

4. In a large bowl, whisk together wet ingredients: melted butter, pumpkin puree, brown sugar, egg, and vanilla extract until smooth.

Wet Ingredients

5. Add the dry ingredients to the bowl with the wet and stir together until a batter forms. Stir until just incorporated; do not overmix.  Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.

Mix the Batter

6. Spoon the batter equally into the 6 muffin cups. Top each with a generous sprinkle of turbinado or granulated sugar.

Fill the Pan

7. Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 12-15 more minutes until domed and set.  Let cool for a few minutes and enjoy!


A few more easy pumpkin recipes!