Fresh Pumpkin Spice Muffins

Pumpkin Spice Muffins Recipe @fifteenspatulas

What can I say? The pumpkin fest continues.

I just can’t help myself, and I know you all love pumpkin as much as I do!

A couple weeks ago I got an email from a reader (Hi Janey!) and she said “Don’t forget Pumpkin Muffins for the fall,” so I put it on my list. These pumpkin muffins have a few noteworthy qualities to them:

  1. They’re half whole wheat, which is nice if making recipes healthier is your thing.
  2. They’re SO moist. Life is too short for dry muffins.
  3. They are made with warm fall spices AND dark molasses, which gives them a really deep flavor.

Let’s dive in!

First you make the flour flavorful and aromatic by adding cinnamon, ginger, nutmeg, and allspice:

Pumpkin Spice Muffins Recipe

Then in another bowl, get the wet ingredients going with a little grapeseed oil, brown sugar, and molasses:

Pumpkin Molasses Muffins Recipe

Add a couple eggs to the party:

Fresh Pumpkin Spice Muffins

Whisk, whisk, whisk.

Then add in fresh pumpkin puree (or canned, if you prefer), and a little vanilla extract:

Pumpkin Muffin Recipe

Mix the wet and dry ingredients together, and divide evenly into 12 muffin cups.

Sprinkle on some pumpkin seeds and crunchy turbinado sugar before sending it into the oven:

Fresh Pumpkin Spice Muffins from Scratch

Twenty minutes later, you’re in business!

Moist Pumpkin Spice Muffins Recipe


Fresh Pumpkin Spice Muffins


  • 5 oz all purpose flour (1 cup)
  • 5 oz whole wheat flour (1 cup)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 3/4 cup packed dark brown sugar
  • 3 tbsp dark molasses (I used blackstrap molasses)
  • 1/4 cup grapeseed oil (can sub canola or vegetable oil)
  • 2 large eggs
  • 1 cup fresh pumpkin puree (canned is okay too)
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk (I did a milk and vinegar substitute)
  • pumpkin seeds, for garnish
  • turbinado sugar, for garnish


  1. Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners.
  2. In a large bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set this aside.
  3. In another large bowl, whisk to combine the sugar, molasses, grapeseed oil, and two eggs. When you stop whisking, there should be a bit of frothiness on top of the wet ingredients. Add the pumpkin and vanilla extract, and whisk to combine.
  4. Before we get into mixing everything together, remember that you want to whisk/stir as little as possible for these muffins. If you whisk too much, it will make the muffins tough because of gluten development. Lumps are okay.
  5. Gather up the flour mixture and the buttermilk, and whisk half the flour mixture into the wet ingredients, then half the buttermilk. Repeat with the other half of the flour, then the rest of the buttermilk (doing this in bursts lets the wet ingredients incorporate everything well). When the batter is homogenous and combined, evenly divide the batter into the muffin cups, making sure every cup is completely full to the top. Sprinkle the tops with pumpkin seeds and turbinado sugar, and bake for about 20 minutes. They are done when the tops are springy in the center. Let the muffins cool, then enjoy!

Recipe adapted from Ellie Krieger

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