Pumpkin Spice Muffins

If you love all-things pumpkin, these moist and fluffy Pumpkin Spice Muffins are for you! They are made with real pumpkin and warming pumpkin pie spice. Your kids can enjoy these as a sweet breakfast, snack or after dinner dessert during the cool Fall months.

Pumpkin Spice Muffins are the perfect treat to get you and the family in a festive Fall mood. They are the perfect combination of warm, savory autumn flavors and sweet, comforting feelings. We love all things pumpkin, with this vegan pumpkin pudding being one of other favorite treats.

These pumpkin spice muffins are a hit with the kids in the morning, and I don't blame them. Who wouldn't want a muffin for breakfast? We love eating pumpkin spice muffins as a quick and easy breakfast, that still contains a delicious orange vegetable.

Since we eat them for breakfast, this recipe makes 6 jumbo size hearty muffins. But make them in standard size tins or even mini muffin tins and adjust the cooking time. I give tips for this below.

Ingredients

To make pumpkin spice muffins you need:

• Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling. Use homemade for the best flavor.
• Pumpkin pie seasoning
• White sugar or coconut sugar
• Extra virgin olive oil
• Vanilla extract
• And all the baking essentials: all-purpose flour, eggs, baking powder, baking soda and salt

Variations

• Make them dairy free by using a flax egg instead of a chicken egg.
• Add 1 cup of chocolate chips to make a chocolate pumpkin muffin.
• Add a tablespoon or two of ground flaxseed to add more nutrients.
• Top with nuts, such as walnuts, almonds or pecans, or add a small amount to the muffin batter.

Instructions

1. Preheat the oven to 350° Fahrenheit. Spray a 6 cavity jumbo muffin tin with oil or grease with butter.
2. In a large mixing bowl combine all purpose flour, sugar, baking powder, baking soda, pumpkin spice seasoning and salt. Mix well.
3. In a separate bowl, combine the olive oil, egg, vanilla extract and pumpkin puree. Mix until smooth, then pour into the bowl of dry ingredients. Stir until the wet ingredients are just combined with the dry ingredients.
4. Fill muffin cavities ⅔ of the way with muffin batter and bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
5. Remove from the oven and cool for 5 minutes in the muffin tin, then transfer to a cooling rack. Serve and enjoy!

Recipe Tips

• Be careful not to overmix the batter. Or you may end up with tough and dense muffins.
• The batter should be thick and not runny. The thick batter creates a moist and fluffy perfect bakery style muffin.
• For standard size muffins, bake for 15 minutes. For mini muffins, back for 10 minutes. Because ovens and altitudes vary, always check for doneness with a toothpick. If they need longer than the suggested time, put back in the oven for 2 minute increments.
• Make a double or triple batch of the jumbo pumpkin spice muffins. Do this on the weekend so that they work as a full breakfast at home or a quick and easy breakfast on the go during the week.
• Fill any empty muffin cups with 2 tablespoons of water. This ensures that the muffins rise evenly.

How To Store Pumpkin Spice Muffins

Keep muffins in an airtight container for up to 2 days at room temperature. They can be frozen for up to 3 months in freezer-safe storage bags.

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