Go Back
Pumpkin Spice Muffins

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
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.