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Easy Pumpkin Spice Muffins Recipe

Pumpkin Spice Muffins

As the leaves turn vibrant shades of orange and gold, and the crisp autumn air settles in, nothing encapsulates the essence of fall quite like a warm, freshly baked Pumpkin Spice Muffin. These delightful treats are not just a seasonal indulgence but a celebration of flavors that evoke cozy memories of fall festivities.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Spice Muffins
  • 1.5 cups all-purpose flour provides the base for your muffins
  • 1 tsp baking soda helps the muffins rise
  • 0.5 tsp baking powder works in conjunction with baking soda
  • 0.5 tsp salt enhances flavors
  • 1 tsp ground cinnamon adds fall flavor
  • 0.5 tsp ground nutmeg complements the pumpkin
  • 0.5 tsp ground ginger provides depth
  • 1 cup granulated sugar sweetens the muffins
  • 0.5 cup brown sugar adds moisture
  • 1 cup canned pumpkin puree the star ingredient
  • 0.5 cup vegetable oil keeps muffins tender
  • 2 large eggs binds ingredients together
  • 1 tsp vanilla extract adds warmth
  • 0.5 cup chopped walnuts optional for crunch

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Toothpick or cake tester
  • Cooling Rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line your muffin tin with paper liners.
  3. Step 3: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. Step 4: In a large bowl, mix together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract.
  5. Step 5: Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
  6. Step 6: Divide the batter evenly among the muffin cups.
  7. Step 7: Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Step 8: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.