Moist Spiced Pumpkin Muffins
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There’s something about a batch of pumpkin muffins in the oven that instantly makes a house feel cozy. These Moist Spiced Pumpkin Muffins are soft, tender, and packed with warm cinnamon, nutmeg, and allspice. Pumpkin puree and ripe bananas work together to create an incredibly moist texture, while raisins add little pockets of sweetness throughout. They’re simple to make, freezer-friendly, and just as good with your morning coffee as they are for an afternoon snack.
Pumpkin Spice Season Is My Season
Muffins are one of my favorite things to bake because they don’t require much planning and always seem to disappear quickly. These pumpkin muffins started as a way to use up a couple of overripe bananas sitting on the counter, and they’ve become one of those recipes I make on repeat.
The banana doesn’t overpower the pumpkin flavor. Instead, it adds natural sweetness and helps create a soft texture that stays moist for days. The warm spices make the kitchen smell incredible while they bake, and the crunchy pepitas and pecans on top add just enough texture to make every bite interesting.
When pumpkin season rolls around, I love making recipes like pumpkin coffee cake, pumpkin bread, and pumpkin pudding cake, but these muffins are usually the first thing I bake.
Why You’ll Love These Moist Spiced Pumpkin Muffins
- Soft and Tender: Pumpkin and banana work together to create an incredibly moist muffin.
- Full of Warm Fall Flavor: Cinnamon, nutmeg, and allspice give these muffins classic pumpkin spice flavor.
- Easy to Make: Everything comes together in one bowl with simple pantry ingredients.
- Great Use for Ripe Bananas: A perfect way to use bananas that are a little past their prime.
- Perfect for Meal Prep: These muffins stay fresh for several days and freeze beautifully.
- Crunchy Topping: Pepitas and pecans add texture and a bakery-style finish.
Ingredients Needed To Make Moist Spiced Pumpkin Muffins
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling.
- Bananas: Very ripe bananas provide sweetness and moisture.
- Egg: Helps bind the ingredients together.
- Vanilla Extract: Adds warmth and depth of flavor.
- Coconut Oil: Keeps the muffins moist and tender.
- Nutmeg: Adds warm, earthy flavor.
- Allspice: Brings a subtle blend of cinnamon, nutmeg, and clove notes.
- Kosher Salt: Kosher Salt
- Granulated Sugar: Sweetens the muffins while helping create a tender crumb.
- Cinnamon: The classic pumpkin baking spice.
- All-Purpose Flour: Provides structure while keeping the muffins soft.
- Baking Powder: Helps the muffins rise.
- Raisins: Add little bursts of sweetness throughout the muffins.
- Pepitas: Provide crunch and texture on top.
- Pecans: Add a buttery, nutty crunch.
How To Make Moist Spiced Pumpkin Muffins
- Prep the Pan: Preheat the oven to 400°F. Line a muffin pan with paper liners.
- Mix the Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, mashed bananas, egg, sugar, vanilla extract, and melted coconut oil. Stir until smooth.
- Add the Dry Ingredients: Add the nutmeg, allspice, cinnamon, salt, flour, and baking powder. Mix until just combined.
- Fold in the Raisins: Gently stir in the raisins. Be careful not to overmix.
- Fill the Muffin Pan: Divide the batter evenly between the muffin cups, filling each about two-thirds full.
- Add the Topping: Sprinkle the tops with pepitas and chopped pecans.
- Bake: Bake at 400°F for 5 minutes.
- Without opening the oven, reduce the temperature to 350°F and continue baking for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Tips for the Best Pumpkin Muffins
- Use very ripe bananas for the best flavor.
- Do not overmix the batter.
- Check your spices and replace older ones if needed.
- Use pumpkin puree, not pumpkin pie filling.
- The initial high baking temperature helps create taller muffin tops.
- Allow the muffins to cool slightly before removing them from the pan.
Storage and Freezing
- Store the muffins in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week.
- To freeze, let the muffins cool completely, then place them in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds before serving.
Moist Spiced Pumpkin Muffins
Equipment
- Muffin pan
- Muffin liners
Ingredients
- 1 cup pumpkin puree
- 2 ripe bananas (mashed)
- 1 egg
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup coconut oil (melted)
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- pinch of allspice
- 1/2 tsp kosher salt
- 1 3/4 cup all-purpose flour (or 1.1 gluten free flour)
- 2 tsp baking powder
- 1/2 cup raisins
Topping
- Pepitas
- Chopped pecans
Instructions
- Preheat oven to 400°F. Line a muffin pan with liners.
- In a large bowl, combine pumpkin puree, mashed bananas, egg, sugar, vanilla, and melted coconut oil.
- Add nutmeg, allspice, cinnamon, salt, flour, and baking powder. Stir until just combined.
- Fold in raisins.
- Divide batter evenly among muffin cups.
- Top with pepitas and chopped pecans.
- Bake for 5 minutes at 400°F.
- Reduce oven temperature to 350°F and continue baking for 20-25 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
- Use ripe bananas for the best flavor and texture.
- Do not overmix the batter.
- Pumpkin puree and pumpkin pie filling are not interchangeable.
- Store in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Warm in the microwave for 15-20 seconds before serving.
Nutrition
Pumpkin puree adds a lot of moisture to muffin batter, but this recipe also uses ripe bananas and coconut oil to keep the muffins soft and tender. The key is to mix the batter just until combined so the muffins do not turn dense.
No, use 100% pumpkin puree. Pumpkin pie filling already has sugar and spices added, which can make the muffins too sweet and throw off the flavor.
Yes. You can leave the raisins out completely or replace them with chocolate chips, dried cranberries, chopped pecans, or walnuts.
Pumpkin muffins usually turn dense when the batter is overmixed or when too much flour is packed into the measuring cup. Spoon and level the flour, then stir the batter only until the dry ingredients disappear.
Yes, these muffins freeze well. Let them cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature or warm in the microwave.
Start the muffins at 400°F for the first 5 minutes, then reduce the oven temperature to 350°F. That first burst of heat helps the muffins rise before they finish baking.
Yes. Use a mini muffin pan and start checking them around 10-12 minutes. They are done when the tops spring back lightly and a toothpick comes out clean.
Yes. These are great for meal prep because they stay moist for several days. Store them in an airtight container at room temperature for up to 4 days or freeze for longer storage.
