If you love all-things pumpkin, these easy moist and fluffy Pumpkin Spice Muffins are for you! You can enjoy these as a sweet breakfast, snack or after dinner dessert during the cool Fall months. Pumpkin muffins are a hit with my kids in the morning, and I don't blame them. Who wouldn't want a muffin for breakfast?
They're the perfect combination of warm, savory autumn flavors and sweet, cozy feelings. I make 6 jumbo muffins with this recipe, but you can make them traditional sized or even mini-sized. You can turn them into cream cheese stuffed pumpkin muffins too, for an extra dose of sweetness!
We love all things pumpkin in September, October and November and hope you'll try our pumpkin pecan bread and pumpkin spice cheesecake too!
Table Of Contents
Ingredients
To make pumpkin spice muffins you need:
- Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling. Use homemade pumpkin puree for the best flavor.
- Pumpkin pie seasoning
- White sugar or coconut sugar
- Extra virgin olive oil
- Vanilla extract: you can make it homemade in a pressure cooker.
- And all the baking essentials: all-purpose flour, eggs, baking powder, baking soda and salt
Variations
- Make them dairy free by using a flax egg.
- Add 1 cup of chocolate chips to make a chocolate pumpkin muffin.
- Add a tablespoon of ground flaxseed to add more nutrients.
- Top with nuts, such as walnuts, almonds or pecans, or add a small amount to the muffin batter.
Instructions
- Preheat the oven to 350° Fahrenheit. Spray a 6 cavity jumbo muffin tin with oil or grease with butter.
- In a large mixing bowl combine all purpose flour, sugar, baking powder, baking soda, pumpkin spice seasoning and salt. Mix well.
- In a separate bowl, combine the olive oil, egg, vanilla extract and pumpkin puree. Mix until smooth, then pour into the bowl of dry ingredients. Stir until the wet ingredients are just combined with the dry ingredients.
- Fill muffin cavities ⅔ of the way with muffin batter and bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 5 minutes in the muffin tin, then transfer to a cooling rack. Serve and enjoy!
Kristina's Tips
- Be careful not to overmix the batter. Or you may end up with tough and dense muffins.
- The batter should be thick and not runny. The thick batter creates a moist and fluffy perfect bakery style muffin.
- For standard size muffins, bake for 15 minutes. For mini muffins, back for 10 minutes. Because ovens and altitudes vary, always check for doneness with a toothpick. If they need longer than the suggested time, put back in the oven for 2 minute increments.
- Make a double or triple batch of the jumbo pumpkin spice muffins. Do this on the weekend so that they work as a full breakfast at home or a quick and easy breakfast on the go during the week.
- Fill any empty muffin cups with 2 tablespoons of water. This ensures that the muffins rise evenly.
How To Store Pumpkin Spice Muffins
Keep muffins in an airtight container for up to 2 days at room temperature. They can be frozen for up to 3 months in freezer-safe storage bags.
Recipe
Pumpkin Spice Muffins
If you love all-things pumpkin, these moist and fluffy Pumpkin Spice Muffins are for you! You can enjoy these as a sweet breakfast, snack or after dinner dessert during the cool Fall months.
Bookmark Recipe
Equipment
- small mixing bowls
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ⅓ cup extra virgin olive oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat the oven to 350° Fahrenheit. Spray a 6 cavity jumbo muffin tin with oil or grease with butter.
- In a large mixing bowl combine all-purpose flour, white sugar, baking powder, baking soda, pumpkin pie spice and salt. Mix well.
- In a separate bowl, combine extra virgin olive oil, eggs, vanilla extract and pumpkin puree. Mix until smooth, then pour into the bowl of dry ingredients. Stir until the wet ingredients are just combined with the dry ingredients.
- Fill muffin cavities ⅔ of the way with muffin batter and bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 5 minutes in the muffin tin, then transfer to a cooling rack. Serve and enjoy!
Notes
Storing: keep muffins in an airtight container for up to 2 days at room temperature. They can be frozen for up to 3 months in freezer-safe storage bags.
Nutrition
Serving: 4ozCalories: 361kcalCarbohydrates: 53gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 62mgSodium: 286mgPotassium: 150mgFiber: 2gSugar: 27gVitamin A: 6448IUVitamin C: 2mgCalcium: 71mgIron: 3mg
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