Sweet and Spiced Halloween Pumpkin Muffins

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Moist pumpkin muffins infused with warm spices and a hint of brown sugar, perfect for a festive Halloween treat. This American-inspired recipe, ready in about 35 minutes, layers all-purpose flour, baking powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 190 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 190 cal/serving

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Ingredients

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup canned pumpkin puree
1/3 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/4 cup milk

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Instructions

Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
Step 2: In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground ginger, and 1/4 tsp salt.
Step 3: In a separate bowl, beat together 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1 cup canned pumpkin puree, 1/3 cup vegetable oil, 2 large eggs, 1 tsp vanilla extract, and 1/4 cup milk until smooth and combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined — do not overmix to keep muffins tender.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Step 6: Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature for a cozy fall snack.