Pumpkin Spice Muffins

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Add these pumpkin spice muffins to your list! They include healthier options (like whole wheat flour) while still bringing that pumpkin spice flavor you love!

Happy October! Now we can happily eat all of the pumpkin stuff without breaking the “rules”. Why do we have to wait until Fall to eat pumpkin anyway? You can buy canned pumpkin year-round, so why do we have to wait until this time of year to make pumpkin-inspired food and drinks?

A picture showing the cover images for all three cookbooks written by Aileen Clark.

I say, if you love pumpkin, eat it whenever you want! You may also like Pumpkin Monkey Bread, Air Fryer Pumpkin Muffins (Just 2 Ingredients!)pumpkin dip, and instant pot pumpkin cheesecake.

Pumpkin Muffins | aileencooks.com

I cheated this year and made Pumpkin Pancakes in early September. They were delicious. Even if it was 80 degrees in my house at 9 AM. I’m still waiting for it to cool down, but I’m throwing caution to the wind and embracing all things Fall. Including (but not limited to) these moist and spicy pumpkin muffins.

Pumpkin Spice Muffins | aileencooks.com

These muffins are definitely whole wheat flour friendly, but feel free to use whatever type of flour you prefer. The dark brown sugar in this recipe adds an extra layer of flavor that will leave you screaming for seconds.

Here is your printable!

Pumpkin Spice Muffins

Aileen Clark
Celebrate fall with this classic pumpkin spice muffin recipe.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 175 kcal

Ingredients
  

  • 2 cups flour
  • 1 TBSP baking powder
  • 2 tsp pumpkin spice
  • 1/2 tsp salt
  • 1 cup packed dark brown sugar
  • 1 stick butter melted and cooled
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups pumpkin
  • Bake 325 25 minutes
  • makes 16 muffins

Instructions
 

  • Preheat the oven to 325 degrees.
  • Whisk together the flour, baking powder, pumpkin spice, and salt. Set aside.
  • Cream together the butter and sugar. Add the eggs and vanilla, beating after every addition.
  • Fold in the pumpkin.
  • Using an ice cream scoop, fill a greased muffin tin 3/4 full.
  • Bake for 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
  • Cool before eating.

Nutrition

Calories: 175kcal
Tried this recipe?Let us know how it was!

Aileen

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4 Comments

  1. Pingback: 31 Pumpkin Recipes / Bread Muffins Cake
  2. I broke out the pumpkin in September, too. I just couldn’t wait any longer! πŸ™‚ These muffins look like the perfect way to celebrate fall and pumpkin season!