Are you craving the cozy warmth of fall wrapped up in a single bite? These Pumpkin Spice Aesthetic Obsessed These Muffins Taste Like Fall deliver exactly that moist, perfectly spiced muffins that capture everything wonderful about the season. With that unmistakable pumpkin spice aesthetic baked right in, these treats invite you to slow down and savor autumn’s best flavors.
Whether you’re baking for a weekend brunch or an easy weekday treat, this recipe brings the essence of fall to your kitchen. The blend of cinnamon, nutmeg, and allspice combines with tender pumpkin puree to create a sensory experience you won’t want to put down.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in under 30 minutes from start to finish.
- Flavor twist: Just the right level of spice without overpowering sweetness.
- Pantry-friendly: Uses basic spices and canned pumpkin no fresh pumpkin prep needed.
- Kid-friendly: Mild spice and soft texture make them perfect for little hands.
- Seasonal appeal: Perfect for everything from a crisp morning coffee to holiday gatherings.
What Type of Pumpkin Should I Use?
For the best pumpkin spice aesthetic and flavor, canned pure pumpkin puree is ideal. Look for brands labeled 100% pure pumpkin, not pumpkin pie filling, which can be overly sweet. This option brings convenience and consistency without the effort of roasting fresh pumpkins.
If you prefer fresh pumpkin, choose a sugar pumpkin or pie pumpkin, which are sweeter and denser than carving pumpkins. Roast until soft, then puree and drain any excess moisture by pressing through cheesecloth or letting it sit in a fine mesh strainer before measuring.
Avoid frozen pumpkin if possible, as it tends to be watery once thawed. If you must use frozen, thaw fully overnight in the fridge, then drain and pat dry thoroughly to avoid adding too much moisture to the batter.
Options for Ingredient Alternatives
- Butter: Substitute equal parts coconut oil or vegetable oil for a dairy-free option. If using coconut oil, chill the dough for 30 minutes before baking to help it set.
- Chocolate: White chocolate chips can be swapped for dark chocolate, semi-sweet chips, or even butterscotch for a different mood.
- Milk: Use almond milk, oat milk, or any favorite plant-based milk instead of dairy.
- Extracts: Try maple extract or a dash of orange extract for a unique twist alongside vanilla.
- Fruit: Swap dried cranberries for raisins, chopped dates, or fresh blueberries for added color and flavor.
The Biggest Challenges While Baking
- Overmixing: Stir gently until just combined to avoid tough muffins. Overworking develops gluten and dries them out.
- Butter temperature: If using butter, make sure it’s softened but not melted for proper creaming and crumb.
- Folding in pumpkin and chips: Add these last and fold carefully to preserve texture and even distribution.
- Dry dough: If your batter feels crumbly, add 1 tablespoon of milk at a time to reach a smooth consistency.
- Chilling: If using coconut oil or your dough seems too soft, chill for 30 minutes to firm up and improve muffin shape.
Storage & Freezing Instructions
Store these muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 1 week, but bring back to room temperature before serving for best flavor.
To freeze, layer muffins in a freezer-safe container or bag with parchment paper between each to prevent sticking. They keep well for up to 3 months. Thaw overnight in the fridge or 1-2 hours at room temperature.
You can also freeze the muffin dough scooped onto a baking sheet. Once solid, transfer to a sealed bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Estimated Nutrition
For the entire batch of 12 muffins, expect about 2400 calories total. Per muffin, nutrition breaks down to approximately:
- Calories: 200–210
- Fat: 9–11 grams
- Carbohydrates: 27–30 grams
- Protein: 3 grams
- Fiber: 2 grams
Values vary slightly depending on ingredient choices, especially with swaps like plant-based milks or different oils.
Ingredients
- 1 3/4 cups all-purpose flour (210 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice or blend of cinnamon, nutmeg, and allspice
- 1 cup canned pumpkin puree (240 ml)
- 1/2 cup granulated sugar (100 g)
- 1/4 cup brown sugar, packed (50 g)
- 1/2 cup unsalted butter, softened (115 g)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (120 ml)
- 1/2 cup white chocolate chips (85 g)
- 1/2 cup chopped pecans (optional)
- 1 Tbsp milk, only if dough is dry (optional)
Step-by-Step Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- In a separate bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each. Stir in pumpkin puree and vanilla extract until smooth.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with dry. Stir gently until just combined; do not overmix.
- Fold in white chocolate chips and pecans delicately. If batter feels too dry, add milk 1 tablespoon at a time until it reaches a moist, thick consistency.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then transfer to a wire rack.
Tips, Variations & Serving Ideas
- Add a streusel topping with brown sugar, flour, and butter before baking for extra crunch.
- Sprinkle tops with coarse sugar or cinnamon sugar for a pretty finish.
- Try swapping pecans for walnuts or leaving nuts out for nut-free.
- Serve warmed with a pat of butter or a drizzle of honey.
- Underbake by a minute for gooey centers that feel like a cozy bite of fall.
- Store leftovers in the fridge and rewarm in the microwave for soft muffins anytime.
- Perfect alongside a chai latte or pumpkin spice coffee for a themed morning.
FAQs
Q: Can I make these muffins gluten-free?
A: Yes, substitute a 1-to-1 gluten-free flour blend and add a teaspoon of xanthan gum for best texture.
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely, just roast, puree, and drain excess moisture for the best results.
Q: How do I keep muffins moist?
A: Avoid overmixing the batter and bake just until a toothpick comes out clean to keep them tender.
Save This for Later (Pinterest)
If you love all things pumpkin spice aesthetic, be sure to save this recipe on Pinterest so you can cozy up with these fall-flavored muffins any time you want. Sharing is caring pin it now and spread that autumn joy!
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