Pumpkin Spice Muffins

These pumpkin muffins are soft, moist and warmly spiced, with a gently domed top and a tender crumb. They use canned pumpkin puree, part whole-wheat flour and a moderate amount of sugar, and they come together in one bowl in about fifteen minutes. Serve them plain, with a pat of butter, or, for a special brunch, with a swirl of cream cheese frosting.

Pumpkin keeps muffins moist for days, which makes these ideal for baking on the weekend and packing into lunches or grabbing on busy mornings.

Pumpkin puree versus pie filling

Look for cans labeled 100 percent pumpkin or pure pumpkin. Pumpkin pie filling is already sweetened and spiced and will throw off the balance of the recipe. If you have homemade puree from roasted pumpkin or squash, it can be used too; just drain it in a sieve for 20 minutes if it looks watery, since homemade puree is usually wetter than canned.

An optional frosting

For brunch or a party, beat 4 ounces of softened cream cheese with 2 tablespoons of softened butter, 1/2 cup powdered sugar and 1/2 teaspoon vanilla until fluffy. Spread or pipe it onto completely cooled muffins. Frosted muffins should be kept in the refrigerator.

Making your own spice blend

If you have a jar of pumpkin pie spice, use 3 1/2 teaspoons of it in place of the individual spices. To make your own for future baking, combine 3 tablespoons cinnamon, 2 teaspoons ginger, 1 teaspoon nutmeg and 1/2 teaspoon each of cloves and allspice. Store it in a small jar away from heat and light.

Pumpkin Spice Muffins

These pumpkin muffins are soft, moist and warmly spiced, with a gently domed top and a tender crumb. They use canned pumpkin puree, part whole-wheat flour and a moderate amount of sugar, and they come together in one bowl in about fifteen minutes. Serve them plain, with a pat of butter, or, for a special brunch, with a swirl of cream cheese frosting.

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 muffins

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 3/4 cup whole-wheat flour or white whole-wheat
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 can (15 oz) pumpkin puree not pumpkin pie filling
• 2 large eggs room temperature
• 3/4 cup light brown sugar packed
• 1/2 cup neutral oil or melted butter
• 1/3 cup milk
• 1 tsp vanilla extract
• 2 tbsp pumpkin seeds optional, for topping

Method

 

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a bowl, whisk together both flours, baking soda, baking powder, salt and spices.
3. In a large bowl, whisk the pumpkin, eggs, brown sugar, oil, milk and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and fold with a spatula just until no streaks of flour remain. A few lumps are fine.
5. Divide the batter evenly among the muffin cups; they will be quite full. Sprinkle with pumpkin seeds if using.
6. Bake 18–22 minutes, until the tops spring back when pressed and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then move to a rack.

Notes

• Overmixing makes muffins tough and tunneled; stop folding as soon as the flour disappears.
• An ice cream scoop makes portioning the batter quick and even.

Storage

Store unfrosted muffins in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Substitutions

• Use all all-purpose flour for a lighter muffin.
• Replace the brown sugar with coconut sugar or 2/3 cup maple syrup (reduce the milk to 2 tablespoons).
• Fold in 3/4 cup chocolate chips, chopped walnuts or dried cranberries.
• Use a plant milk and oil for dairy-free muffins.

Common questions

Why did my muffins sink?

They were likely underbaked or the oven door was opened too early. Bake until a toothpick comes out clean.

Can I make mini muffins?

Yes. Bake in a mini muffin tin for 10–12 minutes.

What can I do with leftover pumpkin?

This recipe uses a whole can, but if you have extra puree, stir it into oatmeal, smoothies or soups.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.