Pumpkin Spice Muffins

5 from 1 vote

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Low Lactose, Vegetarian

Keyword: easy pumpkin muffins, pumpkin spice muffins

Servings: muffins

Calories: 361kcal

Author: Kristina Tipps

Equipment

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