Pumpkins Spice Muffins
Warm up your home with the cozy aroma of these Pumpkin Spice Muffins, the ultimate fall-inspired treat. Crafted with a blend of pumpkin puree and a generous dash of pumpkin pie spice, these muffins boast a moist, tender crumb and delightful hints of warm cinnamon, nutmeg, and clove. The addition of brown sugar lends a subtle caramel-like sweetness, while optional chopped pecans or walnuts add a satisfying crunch. Perfectly simple to bake in just 35 minutes, these muffins are an ideal option for breakfast, snacks, or dessert. Whether served fresh from the oven or enjoyed the next day, they offer all the comforting flavors of autumn in every bite. Plus, they store beautifully, making them an excellent make-ahead option for busy fall mornings. Don’t miss out on this must-try seasonal recipe!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 teaspoons Baking powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Pumpkin pie spice
- 1 cups Canned pumpkin puree
- 0.5 cups Vegetable oil
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Milk
- 0.5 cups Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
In a separate medium mixing bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Be careful not to overmix; it's okay if a few small lumps remain.
If using chopped pecans or walnuts, gently fold them into the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
3335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 444.6 g | 162% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 260.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 376 mg | 29% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1344 mg | 29% | |
*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.
