Pumpkin Spice Muffins

So completely heavenly, moist and fluffy, these Pumpkin Spice Muffins are healthy enough for breakfast and scrumptious enough for dessert. Very to make and they fill your home with an irresistible cozy aroma that makes crisp fall days feel a little warmer.

Course Breakfast or Dessert

Cuisine American

Keyword Pumpkin Bread Muffins, Pumpkin Oatmeal Muffins, Pumpkin Spice Muffins

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 311kcal

Author Heather

Ingredients

Wet Ingredients

15 oz can pumpkin *See Note #1 below
2 large eggs
1/2 cup oil *I used avocado oil
1 tsp pure vanilla extract
1 cup granulated can sugar

Dry Ingredients

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground ginger *See Note #2 below
1/4 tsp ground cloves
1 tsp cinnamon

Optional Additions

1/2 cup chopped walnuts *See Note #3 below
1/2 cup white chocolate chips

Instructions

Preheat oven to 350℉ and line a 12 cup muffin pan with muffin liners or spray with cooking spray.
Cream together wet ingredients.
In a separate medium sized bowl sift together dry ingredients.
Incorporate dry ingredients into wet ingredients, mixing until just incorporated.
Stir in additional toppings.
Using a 1/4 cup measuring cup or ice cream scoop, divide batter among muffins cups.
Bake for 25-30 minutes or until toothpick inserted in center comes out clean and muffin springs back to the touch.
Let cool for 5-10 minutes and then remove to a cooling rack to finish cooling completely. Store in an airtight container at room temperature for up to 3 days.

Notes

Recipe Notes

Note #1- Make sure to buy canned pumpkin vs pumpkin pie filling.

Note #2- 1 1/2 teaspoons of pumpkin spice may be substituted for the individual spices.

Note #3- Additional Variation Ideas:

Apple-Pumpkin Spice Muffins- Add 1 cup of peeled, grated apples to the batter along with the pumpkin. This will give the muffins a delightful apple flavor and texture.
Nut-Free Option- Omit the chopped walnuts and replace them with 1/2 cup of raisins or dried cranberries. This modification is perfect for those with nut allergies or who simply prefer a nut-free version.
Streusel Topping- Prepare a streusel topping by combining 1/4 cup of all-purpose flour, 1/4 cup of brown sugar, 2 tablespoons of melted butter, and 1/2 teaspoon of cinnamon. Sprinkle the streusel mixture over the muffin batter before baking to add a crunchy and sweet topping.
Cream Cheese Swirl- Create a cream cheese swirl by mixing 4 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Spoon small dollops of the cream cheese mixture onto the muffin batter and use a toothpick or skewer to swirl it gently for a marbled effect.
Citrus Zest- Add some citrus zest to the batter for a burst of freshness. Try adding 1 teaspoon of orange or lemon zest to enhance the flavors of the muffins.

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