This no-fail classic pumpkin spice muffin recipe is based on my 96-year-old Granny's vintage pumpkin bread recipe which is super moist and delicious -- and the best part is that it requires no mixer at all, just a bowl and a fork. They're topped off with toasted pumpkin seed crunch making them just as perfect for the holidays as they are for your weekday commute.

pumpkin muffins topped with toasted pumpkin seed crunch

My Granny's original recipe calls for cinnamon, a little pre-ground nutmeg, Libby's canned pumpkin, and pecans from her tree. I've updated her recipe just a bit to include a quick 20-minute homemade pumpkin purée, freshly ground nutmeg, homemade pumpkin pie spice, and homemade vanilla extract, and I've slightly reduced the amount of sugar. But don't worry, these pumpkin muffins are perfectly sweet! Save time and use Libby's, Whole Foods 365, or TJ's canned pumpkin.

A small'ish round whole bright red-orange Hokkaido pumpkin on a grey linen apron.

a small'ish round deep bright red-orange Hokkaido pumpkin cut in half revealing it's large pumpkin seeds and bright orange flesh

a parchment-lined sheet tray filled with Hakkaido pumpkin chunks ready to be roasted.

top down view of widemouth mason jar filled with bright orange homemade pumpkin purée sitting on top of a dark grey linen apron.

all the wet ingredients mixed up in a glass measuring cup

pouring combined wet ingredients into a well in the center of the flour mixture

pumpkin spice pumpkin bread batter in a mixing bowl after just being mixed

Why We Love This Easy Pumpkin Spice Muffin Recipe:

No mixer required (you just need a bowl and a fork)
They're always super moist
They're super quick to make
They freeze really well
They have loads of fresh pumpkin flavor
Easy to make (especially for kiddos)
They're perfectly pumpkin-spiced
Use this recipe to make a pumpkin loaf instead

bright green pumpkin seeds (aka pepita seeds) in a white bowl

raw coarse sugar, pumpkin spice, and crushed toasted pumpkin seeds in a bowl after being combined

unbaked pumpkin muffins topped with pumpkin seed crunch

Why Are My Pumpkin Bread Muffins Dry or Dense?

Dry muffins are usually a result of a couple of things -- either over-mixing the batter or baking them too long. While dense or gummy muffins can be the result of not whisking the dry ingredients well enough before adding the liquid ingredients, adding too much liquid, using too much baking powder or baking soda, or not baking them long enough.

Here are a couple of ways you can ensure your homemade pumpkin muffins are always perfectly moist.

Always thoroughly whisk the dry ingredients together before adding any liquid (i.e. flour, baking soda, salt, pumpkin pie spice, nutmeg). This helps ensure the leavening agent (baking soda in this case) is evenly distributed and therefore enables the pumpkin muffins to properly (and evenly) rise.
Do not over-mix the batter. When adding the wet ingredients (i.e. eggs, oil, vanilla, and water) to the dry ingredients don't over-mix. If you mix too vigorously, or for too long, you'll further activate the gluten in the flour and end up with dense pumpkin muffins instead of a light, moist crumb (similar to cake).
Don't add too much baking soda and/or baking powder. This causes too many (and too large) air bubbles to form (from the carbon dioxide that's produced when the leavening agent and liquid are combined). The bubbles grow too large and then deflate onto and into themselves causing muffins, cakes, and quick-breads to collapse in the center.
Bake the muffins until a toothpick inserted into the center comes out clean. If you insert a toothpick or cake tester into the middle of the muffin and any batter is still stuck to it, the muffin has not finished baking. If you remove them too early, they'll sink in the middle and be gummy.

pumpkin spice muffin ingredients on a cutting board

Bakery-Style Pumpkin Spice Muffin Ingredients

You just need a handful of ingredients to make pumpkin spice pumpkin muffins that are just as good as (or better than) your local bakery. Substitute homemade pumpkin purée for Libby's, Whole Foods 365, or Trader Joe's which will speed up the prep time and still taste great. Use homemade or store-bought vanilla extract and pumpkin pie spice if you don't feel like making it from scratch. I recommend McCormick's Pumpkin Pie Spice.

pumpkin purée
all-purpose flour (or 00 flour)
sugar
baking soda
pumpkin pie spice
freshly ground nutmeg (optional)
salt
vegetable oil
vanilla extract
eggs
water
toasted pumpkin seeds

four pumpkin muffins in a vintage aluminum pumpkin muffins

closeup of pumpkin muffins just after being baked

How to Make the Best Pumpkin Spice Muffins (from Scratch)

These bakery-style pumpkin spice muffins are not only super easy and quick to make, but everyone (including kids and adults) loves them. Make ahead and freeze muffins to get a headstart on your holiday baking, or take them to the office and surprise your work peeps.

Preheat the oven to 350°F/176°C + Prep the muffin tins. Turn on the oven and line a muffin baking pan with 12 paper or foil liners and set aside.
Measure + combine the dry ingredients. In a large mixing bowl, whisk the flour, sugar, baking soda, pumpkin pie spice, nutmeg, and salt until well combined.
Add the wet ingredients. Make a well in the flour mixture and add oil, eggs, water, vanilla, and pumpkin purée, and mix just until smooth. *Do not overmix.
Decorate and bake the muffins. Mix together the pumpkin seed topping ingredients in a bowl. Divide the batter evenly between the muffin liners filling them ¾ full, sprinkle them with the pumpkin seed topping, and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, Enjoy!

closeup pumpkin spice muffin with toasted chopped pumpkin seeds on top in a muffin tray

Pumpkin Spice Cupcakes & Muffins Tips & Tricks

Can I Freeze Homemade Pumpkin Muffins & Cupcakes?

Yes, pumpkin muffins, bread, and cupcakes all freeze really well. Always allow any baked good to completely cool to room temperature before wrapping it with parchment and then sustainable cling film. Place the wrapped loaves into an airtight freezer bag or another container and freeze. Defrost the muffins in the refrigerator overnight, or on the countertop for 30 minutes or so.

Can I Use Baking Powder Instead of Baking Soda in Pumpkin Muffins?

You can use baking powder instead of baking soda in this pumpkin muffin recipe. The rule of thumb for substituting baking powder with baking soda is to use 1 teaspoon of baking powder for every cup of flour called for in the recipe. I haven't tried it, but if you do let us know in the comments how it worked out for you.

pumpkin muffins in pink with white polka dots

Why Did My Pumpkin Muffins Collapse, Fall, or Sink in the Middle?

Typically the collapse of quick bread or muffins, and cakes happens for a number of reasons:

Underbaking pumpkin muffins or bread can cause it to be too moist on the inside and not adequately set up. As it cools, the "wet" middle will sink. Always make sure a toothpick or cake tester poked into the middle of the pumpkin bread comes out clean before removing it from the oven.
Adding too much baking soda and/or baking powder causes too many (and too large) air bubbles to form (from the carbon dioxide that's produced when the leavening agent and liquid are combined). The bubbles grow too large and then deflate onto and into themselves causing cakes and quick-breads to collapse in the center.
Adding too much pumpkin or liquid to the batter can also make your pumpkin bread sink in the middle. If the batter has too much moisture, the air bubbles created by the leavening agent (baking soda in this case) will never be enough to help create and set the air pockets that give it the desired crumb.