Pumpkin Spice Muffins

I said in my recent post on How To Make Pumpkin Puree that I’d share my Pumpkin Spice Muffin recipe, so here it is!

Pumpkin Spice Muffins recipe and images by Lacey Baier, a sweet pea chef

Especially this time of year, I love a good pumpkin muffin.

For me, there’s something very special about the combination of pumpkin, cloves, cinnamon, nutmeg and allspice.  (Um…and a latte at Starbucks, but that’s an entirely different post!)

Pumpkin Spice Muffins

The flavor combination is something that, if you ask me, just doesn’t nearly get appreciated enough throughout the rest of the year.  Kinda like eggnog and, well, giving me gifts for that matter.  Heehee.

These pumpkin spice muffins come out soft, moist, dense and delicate.  I have made them both as regular-sized muffins and as jumbo muffins and both are tasty.

Pumpkin Spice Muffins recipe and images by Lacey Baier, a sweet pea chef

Muffins are so darn easy to make, too.  You barely need more than a muffin tin, a large bowl and a mixing spoon.  I mean, c’mon, right?  It’s pretty much effortless baking at its best.

You don’t need to roast your own pumpkin for this recipe, but I highly recommend it.  Might as well enjoy the fresh pumpkin while it’s still around!

Pumpkin Spice Muffins
 
Prep time
Cook time
Total time
 
These pumpkin spice muffins come out soft, moist, dense and delicate.
Author:
Recipe type: Easy
Serves: 12 regular or 6 jumbo muffins
Ingredients
  • 1 cup pumpkin puree
  • 1 cup plus 1 tbsp. sugar, divided
  • ⅓ cup vegetable oil
  • 2 eggs, room temperature
  • 1 tsp. plus ½ tsp. ground cinnamon, divided
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. allspice
  • ¼ tsp. kosher salt
  • ⅛ tsp. ground ginger
  • 1½ cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine pumpkin puree, 1 cup sugar, vegetable oil, eggs, 1 tsp. cinnamon, nutmeg, cloves, allspice, salt and ginger. Stir to combine. Add flour, baking powder and baking soda and stir just until incorporated.
  3. Pour mixture in muffin tin and set aside.
  4. In a small bowl, combine remaining 1 tbsp. sugar and remaining ½ tsp. cinnamon. Generously sprinkle cinnamon sugar mixture over batter.
  5. Bake in oven for 20-25 minutes, or until a knife inserted into the center comes out clean.

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Comments

    • says

      Emma, allspice is a ground berry (I believe) that has notes of cinnamon, cloves and nutmeg. It’s often used in pumpkin pie seasoning. It’s ok to leave out, but it’s worth a shot to pick it up at your local grocery store as it is a pretty common spice.

  1. says

    These look delicious! Vegetable oil isn’t my favorite though – have you tried substituting apple sauce? Just looking for a healthy sub. Thanks!

  2. veronica mancienne says

    Really tasty! I do not like too much sugar so i lessened the sugar and omitted the sugar and cinnamon on top of muffins. By mistake i put 3 eggs. Deliciosly tasty, i ended up eating 5 muffins all by myself. Definitely i will make this recipe again!

  3. says

    Happy New Year Lacey, and many thanks for this recipe. Thanks to you I now know what the spices are in pumpkin spice!

    Here we tend to use pumpkin as a vegetable (Xmas dinner isn’t complete for me without roasted pumpkin).

    Sending care and huggles from a wet and chilly Wellington, New Zealand – it is supposed to be mid summer, lol,

    Michelle

  4. Lana says

    My fresh pumpkin puree is pretty wet. Did you strain yours to thicken it up or use as is? I roasted a white pumpkin this year and the puree is amazingly sweet and flavorful but it looks odd in baked goods.

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