Delicious pumpkin muffins with just enough spice. Your favorite fall veggie in muffin form with a just the right hint of spice. It’s Fall Y’all!!
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One of the things I like about baking with fall flavors is that it’s so aromatic. The smell of apples, ginger and cinnamon make the house smell so delicious.
You know what? It’s not just how wonderful the house smells. There’s something else about this time of year that makes me want to bake. It could be cheesecake or pecan pies. Pumpkin donuts or apple turnovers. Right now, I am all about that life.
Pumpkin Pie Spice or Nah
What Spices Do I Need
So, what spices do you need to make these pumpkin muffins? You’ll just need cinnamon, nutmeg and cloves. No need to have pumpkin pie spice in the cabinet to make these delicious and moist pumpkin muffins. You could probably even leave out the ground cloves. Though I think cloves add a depth of flavor these muffins.
If you have pumpkin pie spice and want to use it, add 2 teaspoons of pumpkin pie spice instead of the spices listed.
Wanted to share this for all of EKC family who are in love with everything pumpkin. You know who you are. 😘
Make a pumpkin muffin to rival store bought just because kids!!
What You’ll Need
Your family and friends will love these pumpkin muffins. Please notice, I use pumpkin puree and not pumpkin pie mix to make these muffins. The pumpkin pie mix is already sweetened and seasoned.
I top my muffins with raw sugar but it’s not necessary. I wanted to make these muffins closer to the store bought version we would pick up at the grocery store so I topped it with raw turbinado sugar. You can also top it with powdered sugar or make a glaze.
- 1 3/4 cup all purpose flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 15 ounces pumpkin puree
- 1/2 cup butter or vegetable oil melted and cooled
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup powdered or turbinado sugar optional
- Preheat oven to 350 degrees F
- In a large bowl add flour, baking soda, baking powder, salt and spices and whisk together. Once combined add sugar.
- In a separate bowl, whisk together eggs, pumpkin puree, butter, milk and vanilla.
- Pour wet ingredients into dry ingredients and stir with silicone spatula until combined.
- Line muffin tin with paper liners.
- Divide the pumpkin batter between 12 muffin cups. Top muffins with raw turbinado sugar (if using) then place pan in oven.
- Bake for about 20 minutes. Use a toothpick to check for doneness. If done the toothpick will come out clean.
- Place muffin pan on wire rack and allow muffins to cool for about 10 minutes.
You can sprinkle these with powdered sugar or roll it in turbinado sugar for additional crunch.
Next time I make these muffins I want to add a bit of cinnamon cheesecake filling to it. Doesn’t that sound delicious?
If you like this pumpkin muffin recipe you might also like these pumpkin recipes.
From my family to yours and made with love.