Delicious Pumpkin Spice Cake Muffins
Get ready for a delicious breakfast. These pumpkin spice cake muffins are packed with flavor and are the perfect way to satisfy your cravings.
These heavenly pumpkin spice cake muffins are the epitome of fall comfort food – impossibly fluffy, incredibly moist, and bursting with warm spices that’ll make your kitchen smell like pure magic. Did you know that pumpkin spice has been America’s favorite fall flavor for over two decades?
These muffins combine the best of both worlds: the tender crumb of cake with the portable convenience of muffins. What makes them truly special is their foolproof nature – even novice bakers can achieve bakery-quality results in just 30 minutes.
What Are Pumpkin Spice Cake Muffins?
Ever wondered why we call them “cake” muffins when they’re clearly muffins? It’s because these beauties have the tender, fine crumb of a cake but bake up in convenient muffin form! The secret lies in the cake-like batter technique that creates an ultra-soft texture.
As they say, “the way to a man’s heart is through his stomach” – and these muffins are guaranteed to win hearts with their perfect balance of pumpkin and spice. Ready to fall in love with your new favorite muffin?
Why You’ll Love This Pumpkin Spice Cake Muffins Recipe
The Perfect Autumn Treat
These pumpkin spice cake muffins deliver everything you crave about fall in one perfect bite. The warm spices of cinnamon, nutmeg, and cloves create a symphony of flavors that dance on your taste buds. Each muffin is incredibly moist thanks to real pumpkin puree and a touch of sour cream that adds richness.
Budget-Friendly Homemade Goodness
Making these muffins at home costs a fraction of what you’d pay at a bakery. With simple pantry staples and one can of pumpkin puree, you can whip up a dozen bakery-quality muffins for under $5. Compare that to spending $3-4 per muffin at your local coffee shop!
Endless Customization Options
The beauty of this recipe lies in its versatility. Add chocolate chips for extra indulgence, chopped pecans for crunch, or a cream cheese swirl for richness. You can even make them into cupcakes and top with cinnamon cream cheese frosting. Similar to our popular banana bread muffins, these freeze beautifully and make perfect grab-and-go breakfasts.
Ready to transform your kitchen into a fall bakery? Let’s get baking!
How to Make Pumpkin Spice Cake Muffins
Quick Overview
These pumpkin spice cake muffins are surprisingly simple to make and deliver bakery-quality results every time. The secret is using the cake mixing method rather than traditional muffin technique, which creates an incredibly tender crumb. With warm spices, real pumpkin puree, and a hint of vanilla, they’re perfectly spiced without being overwhelming.
Preparation Time: 15 minutes
Baking Time: 18-22 minutes
Total Time: 35 minutes
Yield: 12 standard muffins
Key Ingredients for Pumpkin Spice Cake Muffins
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable oil
- 2 large eggs, room temperature
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Optional Toppings:
- 2 tablespoons coarse sugar for sprinkling
- ½ teaspoon cinnamon mixed with 1 tablespoon sugar
Step-by-Step Instructions
Step 1: Prepare Your Kitchen
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter. This higher temperature creates those beautiful domed tops we all love.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, both sugars, baking powder, baking soda, salt, and all spices. Make sure there are no lumps and everything is evenly distributed. This ensures every bite has perfect spice balance.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together pumpkin puree, oil, eggs, sour cream, and vanilla until smooth. The mixture should be completely combined with no streaks of egg visible.
Step 4: Create the Batter
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Don’t overmix – a few flour streaks are perfectly fine. Overmixing leads to tough, dense muffins.
Step 5: Fill and Top
Divide the batter evenly among muffin cups, filling each about ¾ full. Sprinkle the tops with cinnamon sugar mixture for extra flavor and a beautiful finish.
Step 6: Bake to Perfection
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back when lightly touched and be golden brown.
Step 7: Cool and Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. They’re delicious warm but even better after cooling completely as the flavors meld together.
What to Serve Pumpkin Spice Cake Muffins With
These versatile muffins pair beautifully with both hot and cold beverages. Serve them alongside your morning coffee, chai tea, or spiced cider for the ultimate fall experience. They’re perfect with a pat of butter while still warm, or try them with cream cheese spread for extra richness.
For a complete breakfast, pair them with Greek yogurt and fresh berries. They also make an excellent dessert when served with a scoop of vanilla ice cream and a drizzle of caramel sauce. Pack them in lunchboxes with string cheese and apple slices for a balanced meal.
Top Tips for Perfecting Pumpkin Spice Cake Muffins
Use Room Temperature Ingredients
Cold ingredients don’t mix well and can result in uneven texture. Take eggs and sour cream out 30 minutes before baking, or quick-warm eggs in a bowl of warm water for 5 minutes.
Don’t Overmix the Batter
Mix just until the flour disappears. Lumpy batter is good batter! Overmixing develops the gluten, creating tough, dense muffins instead of tender ones.
Fill Muffin Cups Correctly
Fill cups ¾ full for perfectly domed tops. Too little batter results in flat muffins, while too much causes overflow and uneven baking.
Test for Doneness Properly
Insert a toothpick in the center of one muffin. It should come out with a few moist crumbs clinging to it. Completely clean means they’re overbaked and will be dry.
Make Them Extra Special
Fold in ½ cup mini chocolate chips, chopped pecans, or dried cranberries for variety. You can also substitute ¼ cup of the oil with melted butter for richer flavor.
Storing and Reheating Tips
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. They maintain their moisture and flavor beautifully when properly stored.
To refresh day-old muffins, microwave for 10-15 seconds or wrap in foil and warm in a 300°F oven for 5 minutes. Frozen muffins can be thawed at room temperature for 2 hours or microwaved from frozen for 30-45 seconds.
For meal prep, bake a double batch and freeze half. They’re perfect for busy mornings when you need a quick, satisfying breakfast on the go.
Nutrition Information
| Nutrient | Per Muffin |
|---|---|
| Calories | 245 |
| Total Fat | 8g |
| Saturated Fat | 1.5g |
| Cholesterol | 35mg |
| Sodium | 285mg |
| Total Carbs | 42g |
| Dietary Fiber | 2g |
| Total Sugars | 26g |
| Protein | 4g |
| Vitamin A | 15% DV |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, don’t substitute pumpkin pie filling as it contains added spices and sugar that will throw off the recipe balance. Stick with pure pumpkin puree for best results.
Why are my muffins dense and heavy?
This usually happens from overmixing the batter or using cold ingredients. Mix just until combined and ensure eggs and sour cream are at room temperature.
Can I make these muffins dairy-free?
Yes! Substitute the sour cream with non-dairy yogurt and use plant-based milk. The texture will be slightly different but still delicious.
How can I make these muffins healthier?
Replace half the all-purpose flour with whole wheat pastry flour, reduce sugar by ¼ cup, and substitute applesauce for half the oil. Add ground flaxseed for extra nutrition.
Can I turn this into a cake?
Absolutely! Pour the batter into a greased 9×13 inch pan and bake at 350°F for 28-35 minutes. Perfect for parties and gatherings.
What’s the best way to measure pumpkin puree?
Use a dry measuring cup and level off the top. Don’t pack it down like brown sugar, just fill and level for accurate measurement.
Pro Baker Secrets
Want to take your muffins to the next level? Here are some professional tips that will make yours stand out:
The Muffin Dome Secret: Start baking at a higher temperature (375°F) for the first 5 minutes, then reduce to 350°F. This creates those beautiful bakery-style domed tops.
Double Vanilla Trick: Use both vanilla extract and vanilla bean paste for deeper flavor complexity. The tiny black specks also add visual appeal.
Brown Butter Magic: Brown 2 tablespoons of the butter until golden and nutty, then cool before adding to the batter. This adds incredible depth of flavor.
Texture Enhancer: Add 2 tablespoons of cornstarch to your flour mixture for ultra-tender muffins that practically melt in your mouth.
These pumpkin spice cake muffins represent everything wonderful about fall baking – they’re comforting, aromatic, and absolutely irresistible. Whether you’re enjoying them with your morning coffee or packing them for an afternoon snack, they’re guaranteed to become a seasonal favorite in your home. Happy baking!
