Pumpkin Spice Muffins
User Reviews
5
Pumpkin Spice Muffins
Description
The Pumpkin Spice Muffins recipe brings together all-purpose flour, baking powder, baking soda, ground cinnamon, and a special pumpkin pie spice blend with eggs, sugar, canola oil, and pumpkin puree. Sifting the dry ingredients ensures a light texture while mixing the wet and dry components carefully maintains moisture. Baking at 350 degrees in lined muffin cups yields muffins with a delicate crumb and a fragrant, warmly spiced flavor. The inclusion of pumpkin puree adds natural moisture and a subtle earthiness.
The muffins can be served as part of a weekend brunch alongside eggs and bacon or enjoyed as a moderately sweet snack. Their size and quantity make them suitable for bake sales or gifting in baskets for seasonal occasions.
Storing the muffins at room temperature keeps them fresh for a few days, while freezing after cooling extends their shelf life up to three months. Using canned pure pumpkin puree ensures consistent results, but homemade roasted pumpkin puree is also suitable. Measuring the batter carefully fills muffin cups nearly full to avoid oversized or undercooked muffins.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (see note 1)
- ¼ teaspoon salt
- 4 egg
- 2 cups granulated sugar
- 1 cup canola oil
- 15 ounces pumpkin not pumpkin pie filling, see note 2, puree
Instructions
- Preheat oven to 350 degrees. Line 24 cups with paper or silicone liners and coat with nonstick cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large bowl with a whisk together eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
- Using a large cookie scoop or 1/4 cup measuring cup, fill the muffin cups nearly to the top with batter.
- Bake until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached, rotating the muffin tin halfway through baking time, about 20 minutes.
Notes
- Use canned plain pumpkin puree, not pumpkin pie filling, for the best texture.
- The recipe yields 24 muffins, ideal for gatherings or sharing.
- Store the muffins at room temperature for up to 3 days.
- To freeze, cool muffins completely, wrap tightly in plastic, and freeze for up to 3 months.
- Homemade pumpkin pie spice can be prepared by combining cinnamon, ginger, nutmeg, allspice, and cloves as specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 203kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 163mg | 7% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2981IU | 60% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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