Pumpkin Spice Muffins
Jump to RecipeFall is a season of warmth, cozy sweaters, and, of course, delicious pumpkin-flavored treats. If you’re looking for a delightful way to celebrate autumn, these Pumpkin Spice Muffins are exactly what you need. Bursting with the rich flavors of canned pumpkin, fragrant spices, and just the right amount of sweetness, these muffins make for the perfect breakfast or snack. Whether you’re hosting a gathering or simply indulging yourself on a crisp morning, this recipe will fill your kitchen with irresistible aromas and satisfy your cravings. Plus, they are incredibly easy to make! With just a handful of ingredients like all-purpose flour, sugar, and warm spices, you can whip up a batch in no time. Get ready to enjoy a seasonal favorite that’s sure to become a staple in your baking repertoire!
Ingredients
canned pumpkin
Canned pumpkin is convenient and has a consistent flavor. If you want to use fresh pumpkin, make sure to roast and puree it first. You can also substitute with butternut squash puree for a slightly different flavor.
all-purpose flour
All-purpose flour works well, but for a healthier option, you can substitute half with whole wheat flour or use a gluten-free blend. If you're looking for a lighter texture, try using cake flour.
sugar
You can use granulated sugar for sweetness, but consider substituting up to half with brown sugar for a richer flavor. For a healthier option, coconut sugar or maple syrup can be used, adjusting the liquid in the recipe accordingly.
baking powder
Ensure your baking powder is fresh for the best rise. If you run out, you can substitute with 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for each teaspoon of baking powder.
baking soda
Baking soda is crucial for helping the muffins rise. If you substitute it with baking powder, use three times the amount of baking powder and adjust the acidic ingredients in the recipe.
ground cinnamon
Cinnamon enhances the flavor beautifully. For a more complex spice profile, consider adding a pinch of cardamom or ginger for additional warmth.
ground nutmeg
Nutmeg adds a warm, nutty flavor. If you don't have ground nutmeg, you can use allspice or a bit more cinnamon as a substitute, though the flavor will differ slightly.
salt
Salt is essential for balancing flavors. If you're on a low-sodium diet, you can reduce the amount or use a salt substitute, but it's best to include at least a small pinch.
egg
The egg helps bind the ingredients together and adds moisture. For a vegan option, you can substitute one egg with 1/4 cup of applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until gelatinous).
vegetable oil
Vegetable oil keeps the muffins moist. You can substitute with melted coconut oil or applesauce for a lighter version. If using applesauce, reduce the sugar slightly as it's naturally sweet.
Cooking Steps
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is an essential step as it ensures your muffins bake evenly and rise properly.Step 2: Mix Wet Ingredients
In a large bowl, combine 1 cup of canned pumpkin, 3/4 cup of sugar, 1 large egg, and 3/4 cup of vegetable oil. Mix well until all ingredients are fully incorporated. This mixture provides moisture and sweetness to the muffins.Step 3: Prepare Dry Ingredients
In another bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, and a pinch of salt. This mixture gives your muffins structure and flavor.Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to over-mix, as this can make your muffins dense.Step 5: Prepare Muffin Tin
Line a muffin tin with paper liners. Using a scoop or spoon, fill each cup about 2/3 full with the batter. This allows space for the muffins to rise without overflowing.Step 6: Bake
Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Keep an eye on them in the last few minutes to prevent over-baking.Step 7: Cool the Muffins
Allow the muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. This helps them maintain a nice texture.
Frequently Asked Questions
What is the best way to measure ingredients accurately?
Use dry measuring cups for solid ingredients like flour and sugar. Fill the cup to the top and then level it off with a straight edge (like a knife). For liquid ingredients, use liquid measuring cups with a spout and read the measurement at eye level.
How do I know when my muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are done. If it comes out wet, bake for a few more minutes.
Can I substitute fresh pumpkin for canned pumpkin?
Yes, you can use fresh pumpkin! Just make sure to cook it until soft, puree it, and measure out 1 cup for your recipe. However, canned pumpkin is often more consistent and easier to use.
What can I use instead of vegetable oil?
You can substitute with melted butter, coconut oil, or applesauce for a healthier option. Just keep the same measurement!
How do I properly mix dry and wet ingredients?
When combining dry and wet ingredients, mix them separately first. Then add the dry ingredients to the wet ingredients gradually, stirring gently until just combined to keep the muffins light and fluffy.
What if I don’t have ground nutmeg?
If you don’t have nutmeg, you can omit it or substitute it with an equal amount of extra cinnamon, or use a pinch of allspice for a similar flavor.
Why do I need to line the muffin tin?
Lining a muffin tin with paper liners prevents the muffins from sticking and makes cleanup easier. If you don't have liners, you can grease the tin with butter or oil.
Is it safe to eat raw batter?
While it might be tempting, it's best to avoid eating raw batter due to the risk of consuming raw eggs and flour. Always bake your muffins fully before enjoying!
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in chocolate chips, nuts, or dried fruit into the batter before pouring it into the muffin tins. Just keep the total volume of mix-ins to about 1 cup.
Additional Information
Dietary Considerations
For those with dietary preferences, these muffins can be adapted to be gluten-free by using a gluten-free all-purpose flour blend. To make them vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based oil. Additionally, reduce the sugar or use a sugar substitute for a lower-calorie option. Ensure that canned pumpkin is pure pumpkin, with no added sugars or preservatives, for a healthier choice.
Pairings
These Pumpkin Spice Muffins pair wonderfully with a variety of beverages and accompaniments. Consider serving them with a warm cup of spiced chai tea or a creamy latte for a cozy combination. For a more indulgent touch, a dollop of whipped cream or a drizzle of maple syrup can enhance the sweetness. Additionally, serving with a side of cream cheese frosting can elevate these muffins to a dessert-level treat.
Serving Suggestions
Serve the muffins warm, as they are most aromatic and flavorful when freshly baked. Arrange them on a festive platter garnished with cinnamon sticks or small pumpkins for a seasonal touch. For a brunch setting, pair them with a fruit salad featuring apples and pears to complement the spices. If serving at a gathering, consider offering a variety of spreads like almond butter, honey, or pumpkin butter for guests to enjoy.
Pumpkin Spice Muffins
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Description
Deliciously spiced pumpkin muffins, perfect for a cozy breakfast or snack!
Ingredients
- canned pumpkin: 1 cup
- all-purpose flour: 1 cup
- sugar: 3 4
- baking powder: 1 teaspoon
- baking soda: 1 teaspoon
- ground cinnamon: 1 teaspoon
- ground nutmeg: 0 teaspoon
- salt: 0 teaspoon
- egg: 1 large
- vegetable oil: 1 3/4 cup
Date Created:
2/11/2025