Pumpkin Spice Muffins

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup pumpkin purée
• 2 large eggs
• 3/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar or pumpkin seeds, optional

Substitutions

• Use a cup-for-cup gluten-free baking blend in place of all-purpose flour.
• For Pumpkin Spice Muffins, unsweetened oat or soy milk can replace dairy milk in the same quantity; choose a neutral flavor.
• Replace pumpkin puree with smooth mashed sweet potato or butternut squash in the same amount.

Instructions

Step 1: Prepare

Heat the oven to 350°F and line a 12-cup muffin pan.

Step 3: Mix wet ingredients

Whisk pumpkin, eggs, brown sugar, oil, milk, and vanilla until smooth.

Step 5: Bake

Divide among the cups, add coarse sugar or seeds if using, and bake 18 to 22 minutes. Cool 5 minutes in the pan, then transfer to a rack.

How to Store Leftovers

Cool Pumpkin Spice Muffins completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Pumpkin Spice Muffins at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Coffee or tea
• Fresh fruit
• Greek yogurt
• Eggs or breakfast sausage

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.
• For Pumpkin Spice Muffins, relying on color alone instead of the center cue.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions