Autumn Spice Pumpkin Muffins

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 12
★★★★★
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Autumn Spice Pumpkin Muffins are the perfect way to embrace the cozy flavors of fall. With a delightful blend of spices and a moist, tender crumb, they make a comforting treat for any day of the week. Packed with pumpkin goodness and warm spices, these muffins will surely become a seasonal favorite.

Ingredients for Autumn Spice Pumpkin Muffins

The star of the show is, of course, the pumpkin puree. It adds moisture and a subtle earthy sweetness to the muffins. The combination of granulated sugar and brown sugar provides a balanced sweetness and a hint of molasses flavor. Vegetable oil keeps the muffins tender, while eggs help bind everything together. A dash of vanilla extract enhances the overall flavor.

The dry ingredients include all-purpose flour, which forms the structure, and baking soda to help the muffins rise. The trio of ground cinnamon, nutmeg, and cloves infuses the classic warmth and spice of autumn. A pinch of salt balances the flavors, and a splash of milk ensures the batter is smooth and easy to work with. If you like a bit of texture, add some chopped pecans.

Tips & Tricks

  • Use room temperature eggs for a smoother batter.
  • Don’t skip the paper liners; they make it easier to remove the muffins.
  • If you want to boost the spice, add a pinch more cinnamon.
  • Check your muffins at the 20-minute mark to prevent overbaking.

Serving Suggestions

These muffins are delightful on their own or served with a dollop of whipped cream cheese or butter. For a cozy breakfast, pair them with a hot cup of chai tea or a pumpkin spice latte. They also make a great addition to a brunch spread with scrambled eggs and a fresh fruit salad.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to drain any excess moisture to avoid a too-wet batter.
How do I store these muffins?
Keep them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I make them gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

Autumn Spice Pumpkin Muffins Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This way, everything will be ready once your batter is good to go. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This step ensures that the spices are evenly distributed — nobody wants a clump of nutmeg in one bite!

Next, grab a large bowl and mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. This mixture should look like a rich, velvety pumpkin soup. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir just until combined; overmixing can lead to tough muffins.

If you’re adding pecans, gently fold them in now. This adds a lovely crunch that pairs beautifully with the spiced pumpkin. Pour the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Why You'll Love This Recipe

  • Uses simple pantry ingredients you likely already have.
  • Perfectly moist with just the right amount of sweetness.
  • Warm, inviting aroma that fills your kitchen.
  • Quick to make — ready in under 30 minutes.
  • Customizable with optional pecans for a nutty crunch.

Ingredients

1 3/4 cups all-purpose flour
1 cup canned pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup milk
1/2 cup chopped pecans (optional)

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir until just combined.
5. Fold in the chopped pecans if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

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