Pumpkin Spice Muffins
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5.0
18 reviews
Excellent
Pumpkin Spice Muffins
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Just-like-Mom-made homemade Pumpkin Muffins are a delightful fall baking recipe that's destined to become a tradition in your family, too. Learn how to make Pumpkin Muffins from scratch, then discover how to turn this easy breakfast recipe into dessert!
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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 eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 15 ounces pumpkin puree (not pumpkin pie filling, see note 2)
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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
- Pumpkin pie spice: Purchase this pre-mixed, or to make homemade pumpkin pie spice, in a small bowl, whisk together 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, and 1 1/2 teaspoons ground cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
- Pumpkin purée: Good ol' unadorned roasted pumpkin purée is what you're after, no pumpkin pie filling. Buy a 15-ounce canned pumpkin puree that can be found in the baking aisle, or if you're feeling ambitious, make your own Fresh Pumpkin Purée.
- Yield: This homemade muffin recipe makes 24 regular-sized muffins, ideal for a bake sale, a fall weekend brunch with eggs and bacon, or tucked inside a basket as a food gift, or even as a just-sweet-enough dessert.
- Storage: Store Pumpkin Muffins at room temperature for 2 to 3 days.
- Freezer: After baking, let the Pumpkin Muffins cool completely. Wrap the muffins in 2 layers of plastic, then freeze for up to 3 months. Thaw at room temperature for 12 to 24 hours.
Nutrition Information
Show Details
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
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
2981IU
(60%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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