Pumpkin Spice Muffins
Just from their aroma, these pumpkin spice muffins let you know that fall is here. Soft and tender, the muffins are warmly spiced and flavored with real pumpkin. Not overly sweetened, they make a perfect fall treat.
Ingredients
Coarse Topping:
- 1 ½ tablespoons coarse sugar, (like demerara or turbinado)
- ½ teaspoon pumpkin pie spice
Or Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup unsalted butter, melted
Pumpkin Spice Muffins:
- 2 ¼ cups all-purpose flour
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 ½ cups pumpkin puree
- ½ cup neutral oil
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
Directions
- Pre-heat your oven to 425°F/220°C.
- In a large mixing bowl, add the 2 ¼ cups flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Whisk together until well combined and set aside.
- In another mixing bowl, add the ¾ cup brown sugar, ½ cup granulated sugar, 1 ½ cups pumpkin puree, ½ cup oil, 2 eggs, ¼ cup milk, and 1 teaspoon vanilla extract. Whisk together until fully combined and the sugar has dissolved.
- Now add the flour mixture into the wet mixture in 3-4 increments, whisking together with each addition. Try not to over-mix the batter, and after you add the final batch of the flour mixture, mix until just combined.
- Line a 12-count muffin tin with paper or silicone liners, or spray with a flour baking spray. Fill each muffin cup to the top and add your choice of topping. Bake for 5 minutes, then lower the oven temperature to 350°F/180°C. Continue baking another 15-18 minutes until a toothpick or cake tester comes out mostly clean. Place muffin pan on a cooling rack until cool enough to remove the muffins.
Notes
1) Pumpkin – Be sure to use pumpkin puree and not pumpkin pie filling. Pie filling is pre-sweetened and seasoned. If you use homemade puree, be sure to squeeze out excess liquid first.
2) Mix-Ins – You can add in almost any kind of fruit or nut that you wish, a few great flavor choices would be chocolate chips, pecans, or walnuts. When you mix the last of the flour into the wet mixture, add up to 1 cup of a mix-in and gently fold them in at the end.
3) Sizes – This recipe is for 12 standard muffins, but you could also make jumbo or mini muffins instead. To make jumbo muffins, change the baking times to 5 minutes at 450°F/220°C and another 20-25 minutes at 350°F/180°C. For mini muffins, skip the initial high heat and bake at 350°F/175°C for 12-14 minutes.
Nutrition
Serving: 1 muffinCalories: 286kcalCarbohydrates: 45gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 31mgSodium: 259mgPotassium: 130mgFiber: 2gSugar: 25gCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!
