Pumpkin Spice Muffins

Hello again everyone! I mentioned in our previous seasonal recipe for Apple Cinnamon Muffins that I am starting a new Fall Season recipe series, and I’m back with another great addition! This post is for our new Pumpkin Spice Muffins. What makes this particular recipe so special? It’s the ideal blend of pumpkin puree, cinnamon, nutmeg, ginger and cloves that captures the essence of the autumn season in every bite. It even smells like fall!

The older I get, the more I love this time of year as the little ones go back to school and the football season kicks up (Boomer Sooner). Whether you’re looking for a warm family breakfast, a simple snack after school, or something to eat during the weekend games, these muffins are a great option that fits perfectly into this time of year. So let’s get started!

If you are in a hurry and looking to add the pumpkin smell and flavor to other recipes, check out our Homemade Pumpkin Spice recipe. I add it to my lattés this time of year.

Pumpkin Spice Muffins | Full Recipe Video

Usually I create these recipe posts weeks or even months after I have posted the recipe videos, but this video is fresh! I just created these muffins myself, and this recipe is perfect for this time of year!

Our readers like you have found that these videos can bring the recipe to life in ways the words can’t. It also includes details that can clarify any confusion in the written form of the recipe below. In this video, you’ll see able to see exactly how the pumpkin batter looks, see all the mixing techniques, and view multiple angles of the finished muffins. I also include helpful tips that are great to hear and see (including our famous goose fact). Even though I am far from an expert baker, it is similar to having a personal cooking class right in your kitchen.

I always suggest that another great method is to watch the video while following along with the written text below. Now that we’re ready, go ahead and hit play and lets bake these pumpkin muffins!

Ready to move on now that you’ve finished the pumpkin muffins video recipe? Check out another popular recipe for our Blueberry Muffins made with Frozen Blueberries! It is one of our trendiest recipes, and is super simple to make.

PUMPKIN SPICE MUFFINS RECIPE

Just like all of our previous muffin recipes, this one requires a muffin baking pan and makes one dozen standard sized muffins. If you are having a larger family gathering or simply want to bake extras, it’s easy to double or even triple this recipe. I wish I would’ve doubled it the first time I made it, because these muffins have a tendency to disappear quickly!

Ingredients

• 1 ¾ cups All-Purpose Flour
• 1 cup Granulated Sugar
• ½ cup Brown Sugar
• 1 tsp Baking Soda
• ½ tsp Baking Powder
• ½ tsp Salt
• 1 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¼ tsp ground Cloves
• ¼ tsp Ground Ginger
• 2 Eggs
• 1 cup Pumpkin Puree (sold in can)
• ½ cup Vegetable Oil
• ¼ cup Milk (your preference: skim or whole)
• 1 tsp Vanilla Extract

Looking for a way to take this recipe to the next level?

An optional method to take this recipe and others to the next level: One of our most popular posts is for our Homemade Vanilla Paste Recipe. It can be used as a 1:1 substitution for vanilla extract. For this recipe, you can use 1 tsp vanilla paste instead of the 1 tsp vanilla extract.

Instructions

1. Preheat your oven to 350℉ and prepare your muffin baking pan with paper liners. Consider spraying the inside of the liners with cooking oil (this will help remove the muffins after baking).
2. Grab a large mixing bowl and add in the dry ingredients including: flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.
3. In another large mixing bowl, use a handheld or stand mixer to beat the eggs and mix in the pumpkin puree, vegetable oil, milk, and vanilla extract. Mix until well combined.
4. Slowly add the dry ingredients to the wet ingredients. Gradually mix or stir until combines, but do not overmix.
5. Grab your prepared muffin baking pan and add the muffin batter to the muffin cups. Fill each cup until it is ~ 2/3 full.
6. Bake at 350℉ for 20-25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
7. Carefully remove the muffin baking pan from the oven and allow to cool for 5-10 minutes. Then the muffins can be removed and are ready to enjoy! You did it!

Now it’s time to enjoy and share your muffins, just don’t forget to set 1-2 aside for yourself (I try to remind you after each recipe). You don’t want them all to disappear before you get to try one 🙂 Make sure to remember this recipe as the season progresses. These muffins are very quick to make, we’ve even had other home bakers make them on hectic weekday mornings. You get the side benefit of the wonderful smell filling your kitchen during your morning coffee or tea.

Moving on to Another Great Recipe…

We have another great recipe for you to check out next. These Homemade Chocolate Chip Granola Bars with Flax and Chia are also quick and easy to make. They make a great after school snack for the kids… speaking from experience.