Prepare pumpkin spice muffins for any occasion. These pumpkin spice muffins are great for just an afternoon treat with coffee or even a dessert. Spice up your day with the taste of fall!
Although pumpkin muffins are traditionally a fall favorite, there is no reason you can’t enjoy these delicious lightly spiced muffins all year round.
Ingredients
- 2½ cups sugar
- 2/3 cups vegetable oil
- 2/3 cups water
- 4 large eggs
- 15-oz. can pure pumpkin
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoons ground ginger
- ½ cup coarse decorating sugar
Extras
This version is topped with coarse sugar for a decorative touch, but they are just as wonderful without.
Equipment
- Large mixing bowl
- Mixer
- Cupcake liners (12)
- Muffin pan
Instructions
- Preheat oven to 350°F and line a muffin pan with 12 regular-sized cupcake liners. Set aside.
- Combine sugar, oil, water, eggs, and pumpkin puree in a large mixing bowl and beat on low for 1 minute. (You can also beat by hand, if preferred). Do not over mix.
- Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine.
- Add dry mixture to pumpkin batter and beat on low (or stir by hand) just until all ingredients are blended into the batter. Do not over mix.
- Fill cupcake liners with batter using a large spoon, until they are ¾ full.
- Place in the pre-heated oven and bake for 15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 10-15 minutes, or until a toothpick inserted in the center comes out clean. (Total baking time should be 25-30 minutes).
- Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely. Enjoy!
Cooking Tips
- Make sure you choose 100% pure pumpkin vs. pumpkin pie filling for this recipe because you are already adding sugar and other spices
Pairs with (wine/drink)
- Tea/Chai
- Coffee
- Sparkling Wine
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Pumpkin Spice Muffins
Delicious lightly spiced muffins that are perfect all year round. This version is topped with coarse sugar for a decorative touch but they are just as wonderful without.
Ingredients
- 2½ cups sugar
- 2/3 cups vegetable oil
- 2/3 cups water
- 4 large eggs
- 15-oz. can pure pumpkin
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoons ground ginger
- ½ cup coarse decorating sugar
Instructions
- Preheat oven to 350°F and line a muffin pan with 12 regular-sized cupcake liners. Set aside.
- Combine sugar, oil, water, eggs, and pumpkin puree in a large mixing bowl and beat on low for 1 minute. (You can also beat by hand, if preferred). Do not over mix.
- Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low (or stir by hand) just until all ingredients are blended into the batter. Do not over mix.
- With a large spoon, fill cupcake liners with batter until they are ¾ full. Place in the pre-heated oven and bake for 15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 10-15 minutes, or until a toothpick inserted in the center comes out clean. (Total baking time should be 25-30 minutes).
- Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely. Enjoy!
Notes
Make sure you choose 100% pure pumpkin vs. pumpkin pie filling for this recipe because you are already adding sugar and other spices.