Nut-Free Pumpkin Spice Muffins
Indulge in the cozy flavors of fall with these nut-free pumpkin spice muffins, a delightful treat that's perfect for breakfast, snacks, or dessert. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, these muffins boast the rich flavor of real pumpkin puree without the need for nuts, making them allergy-friendly and universally enjoyable. With a tender crumb and aromatic spice blend, these muffins are quick and easy to prepare—ready in just 35 minutes. Perfectly moist and bursting with autumn hues, they bake to golden perfection and pair beautifully with a cup of coffee or tea. Ideal for seasonal gatherings or weekday indulgences, these nut-free gems offer a comforting taste of pumpkin spice magic in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 cup Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
In another medium-sized bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk. Stir until the mixture is smooth and everything is well incorporated.
Create a well in the center of the dry ingredients and pour the wet mixture into the center.
Gently fold the wet ingredients into the dry ingredients with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.
Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade nut-free pumpkin spice muffins warm or at room temperature!
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4009 mg | 174% | |
| Total Carbohydrate | 491.6 g | 179% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 282.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 349 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
