Spiced Pumpkin Muffins

Pin It

After a string of 80º F days here, the weather has finally cooled off.  Not that I don't enjoy 80º F days, but it is just hard to cook and plan fall menus, like soups, stews, and fragrantly spiced baked goods when you are sweating and wearing flip flops.  This morning was particularly nice, overcast and 50º F.  Time to break out the house coat and slippers. couldn't think of better breakfast than a cup of hot apple cider and a basket full of fresh pumpkin muffins to start the day.  The smell of these muffins baking will get any sleepyheads out of bed.  It worked on mine!

This is a simple recipe and you can get all the ingredients out the night before that way they will be at room temperature in the morning.  Mix it up first thing in the a.m. and read the paper while they are baking.  Cool for just a few minutes and eat them while they are still warm with a good slathering of butter.  I have also made them in a mini muffin pan to pack for those school lunches.  Just freeze the rest for another day.

After reading the recipe you will note: 1 cup (about 1/2 can) of pumpkin puree...?  Yes, I am sure most of you have heard about the pumpkin can shortage.  But fear not, I have seen them on the shelves.  If all else fails it is simple to make your own, but we will leave that for another post.  Oh and what about the other half of the can because if you've been reading you know I don't like to waste food?  Stay tuned!

Spiced Pumpkin Muffins
makes 12 standard or 24 mini muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 Tablespoons (2 oz) unsalted butter at room temperature
1/2 cup plus 2 Tablespoons of light brown sugar
1/2 cup granulated sugar
1 cup (8 oz)  pumpkin puree, homemade or store-bought
1/2 cup freshly squeezed orange juice
2 extra large eggs

Preheat the oven to 350ºF.  Butter a 12-cup muffin or 24-cup mini muffin tin.

In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt.  Set aside.

In a large bowl, using an electric mixer (I use my standing mixer with the paddle attachment) set on medium speed, beat the butter and sugars until creamy.  Reduce the speed to low and add the pumpkin, orange juice and eggs.  Beat until well blended.  Add the flour mixture and beat on low speed just until well blended.  Do not over mix.  Divide the mixture evenly among the prepared muffin cups.

Bake for 20-25 minutes for standard and 18-22 for mini.  Transfer to a cooling rack and let cool in the pan for 15 minutes, then turn out onto a  rack.  Serve warm.  Enjoy!

Source: Adapted from Snow Country Cooking


  1. This looks delicious! Would it be possible to make this into a bread?

  2. I can't see why not. I would suggest using a 9x3x5 in loaf pan and increase the baking time from 20-25 minutes to 50-60 minutes. Gosh, now you have me thinking about trying this and adding some dried cranberries:)

  3. I wanted to use a can of organic pumpkin I had in the pantry so I made these this morning. They are yummy! My kids enjoyed snacking on the mini muffins. The recipe made 24 minis and 2 oversized regular muffins (probably could have made 3 regular). I'm freezing them for school snacks. They'll also be great for my afternoon tea breaks. Thanks, Nicole!

  4. I brought these to church to enjoy with coffee and they were a hit! I did put a light crumb topping on them before baking and they turned out perfect. Thanks for the recipe.

  5. Linda S-
    I am so glad they were enjoyed! I appreciate you letting me know:)

  6. These look delicious! I have been looking for a good pumpkin muffin recipe for a while and I think I finally found it with these!


Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...