Every fall these pumpkin muffins make an appearance. Most years, the recipe is in heavy rotation until spring because I always buy way too much canned pumpkin. No complaints from me though! These easy muffins can be mixed using only one bowl – a big win for those of us who hate dishes.
How Much Pumpkin Spice Is too Much?
To quote Cady Heron from Mean Girls, the limit does not exist. Okay, I digress. There is such a thing as too much pumpkin spice, but these muffins combine the very best of the pumpkin spice flavor that has you feeling all the fall vibes with a moist, filling yet fluffy muffin.
I absolutely love the Lucy in the Pie with Diamonds Pumpkin Pie Spice from my buddies at The Book Club Cookbook. It’s one of their song blends and has a great cinnamon flavor but isn’t overpowering. Several pumpkin spice blends I’ve tried have been too heavy cloves or nutmeg. It’s a soft and delicious blend.
A Few Tips for Pumpkin Muffins
While the recipe says to mix the dry and wet ingredients separately and then combine, often I’m too lazy and I just throw it all in a bowl together. Honestly, I can’t tell the difference. I’ve even stooped so low as to sprinkle the tops with errant brown sugar and cinnamon. Laziness always wins especially when its the crack of dawn and I just want some muffins!
I’m a huge fan of using a scooper for all my muffins. It makes less mess and it is so easy. You can check out my favorite scooper here. I’m also fond of a little trick I leanred from King Arthur Flour. Let the muffins cool in the muffin tin or about five minutes, then tilt them on their sides to vent them. This way, they don’t keep baking in the pan and you don’t need to transfer to a cooling rack. Another win for laziness. Not sure what else to make with pumpkin? Check out these Pumpkin Cake Bars. It’s a breeze and a crowd favorite.
I hope you enjoy these Pumpkin Muffins. They’re such a fantastic fall treat. May I recommend eating one…or more while reading a Halloween Romance Novella? Fall Vibes activated! Let me know your favorite pumpkin recipes! I’m always in the mood for pumpkin.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda 1
- /2 teaspoon table salt
- 2 teaspoons pumpkin-pie spice or 1 teaspoon cinnamon + 1/2 teaspoon fresh nutmeg + 1/2 teaspoon ginger + pinch of ground cloves and allspice
- 1 1/3 cups of canned solid-pack pumpkin
- 1/3 cup vegetable or another neutral cooking oil
- 2 large eggs
- 3/4 cups granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon + 1 tablespoon of brown sugar
- Heat oven to 350 degrees. Put liners in 12 standard-sized muffin cups.
- Stir or whisk together flour, baking powder, baking soda, salt and spice in medium to large bowl.
- Add pumpkin, oil, eggs and both sugars.
- Whisk just until mixed.
- Fill each muffin tin until 2/3 full.
- Mix tablespoon of sugar and teaspoon of cinnamon before sprinkling over each muffin.
- Bake until puffed and golden brown, 25 to 30 minutes.
Cool in pan on a rack for five minutes, then tilt muffins in pan to continue cooling.
Adapted from the American club, in Kohler, Wisconsin via Gourmet Magazine from Smitten Kitchen