Easy to make pumpkin spice muffins are the perfect treat for autumn. Moist, full of warm spices and pumpkin flavour, this recipe is a must try!

When Thanksgiving and Halloween are around the corner, it’s time to get on the pumpkin bandwagon! These pumpkin spice muffins are simple to make. With a slightly rusty orange-brown colour and huge rounded tops, they’re sweet and moist with just the right amount of warm spices.

The aroma of pumpkin and autumn spices will fill your home when these muffins are baking. I’m sure my neighbours love it when the tantalizing scent flows through an open window. This recipe yields a generous batch so there are always enough muffins to share with neighbours!

Often I don’t wait until the autumn season to enjoy these muffins. Canned 100% pumpkin puree is available all year round and we love these muffins in my family so I make them all the time! They’re perfect for a quick breakfast or snack at anytime of the year!

Ingredients needed

All purpose flour
Whole wheat flour
Cinnamon, cloves, ginger, nutmeg, allspice
Baking powder
Baking soda
Salt
Eggs
Canola or vegetable oil
Granulated sugar
100% pumpkin puree

Pumpkin puree, which is low in fat and calories and a good source of Vitamin A and fibre along with the goodness of whole wheat flour loads up these muffins with a good amount of nutrition. I think it’s safe to say those nutritional ingredients make up for the generous amount of sugar in these muffins; surely?

How to make pumpkin spice muffins

Preheat the oven and prepare muffin tins
Mix together the dry ingredients
Whisk the eggs
Add the oil and sugar to eggs and whisk
Add the pumpkin puree and whisk
Add the dry ingredients and stir to combine
Fill prepared muffin cups
Bake until golden and crisp

Pumpkin spices

Pumpkin on its own is pretty plain tasting. wake it up by adding warm fall spices and bring out its true potential! It’s easy to mix up the perfect pumpkin spice mix in this recipe with spices you likely already have in your pantry. I often mix up a large batch of the spice mix, label it, and store it in my cupboard in a sealed jar for up to 3 months. This makes it easy to measure out a total of 3 teaspoons of the mix to make this recipe and saves the time of opening and measuring multiple spice jars! This way it’s also available for any other fall baking.

Pumpkin puree

100% pumpkin puree is typically sold in 796mL tins, which yields just over 3 cups. Be sure not to confuse it with sweetened spiced pumpkin pie filling that comes in smaller tins. You will only need 2 cups of pumpkin puree for these muffins. To use up the remainder of the puree and enjoy more pumpkin goodness, add some to your morning smoothies along with some of the spice mix!

If you love autumn and pumpkin spices you have to try this easy pumpkin spice muffin recipe!

Recipe

Pumpkin Spice Muffins

Easy to make pumpkin spice muffins with rounded crackled tops are super moist on the inside and full of warm autumn spices and pumpkin flavour.

Servings 16 muffins

Ingredients

1 ½ cups all purpose flour
1 ½ cups whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 eggs
⅔ cup canola or vegetable oil
2 cups granulated sugar
2 cups 100% pumpkin puree

Instructions

Preheat oven to 350 degrees F. Grease 16 standard muffin cups with butter or non-stick cooking spray, or line with paper liners.
In a medium bowl mix the dry ingredients: all purpose flour, whole wheat flour, cinnamon, cloves, ginger, nutmeg, allspice, baking powder, baking soda and salt.
In a large mixing bowl whisk the eggs. Add the oil and sugar and whisk until smooth. Add pumpkin puree and whisk until well combined.
Gradually add dry ingredients to the wet ingredients and stir with a spatula until all the dry ingredients are absorbed. Batter will be thick.
Fill prepared muffin cups with ¼ cup plus 1 tablespoon of batter. Bake for 20 - 22 minutes. Let cool for 5 minutes then un-mold the muffins and cool completely on a rack.