Pumpkin Spice Muffins

9 comments… add one

  1. Lana January 5, 2012, 7:36 am

    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.

    1. lacey - a sweet pea chef January 6, 2012, 1:24 pm

      If it’s too wet, you can strain it with cheesecloth. I didn’t need to do that step with mine — I must be lucky ;)

  2. Michelle/Mickle in NZ January 8, 2012, 12:19 am

    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,


  3. Jessica January 20, 2012, 8:04 pm

    These are delicious!! I added cream cheese frosting to them =) Thanks Lacey!

  4. veronica mancienne June 2, 2012, 6:58 am

    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!

  5. Jess September 2, 2014, 1:55 pm

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

    1. Lacey Baier September 4, 2014, 4:27 pm

      Thanks, Jess! I’ve wanted to, but haven’t yet tried that substitution.


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