Incredibly moist pumpkin spice muffins packed with the comforting flavors and aromas of pumpkin and fall spices makes for a great breakfast or quick snack!
Pumpkin season is upon us, and I am doing my very best to indulge in as many pumpkin treats as possible. One of the things I most look forward to this time of year, is all the seasonal inspired bakes I get to make with my favorite fall produce. Aside from apples, pumpkin is my second favorite fall produce to bake with. I love how versatile it is! You can go sweet or savory, healthy or indulgent; the options are truly limitless when it comes to baking with pumpkin. Since I had recently made a deliciously decadent pumpkin butter cheesecake, I decided to go a more health-ish route with these pumpkin spice muffins. Packed with the amazing flavors of pumpkin and a mix of rich spices, these pumpkin spice muffins are not only scrumptious but are also incredibly moist and light. It literally feels like you are biting into a fluffy pumpkin cloud with a slight crunch from the pumpkin seeds baked on top!
How To Make Pumpkin Muffins
Key Ingredients
- Pumpkin Puree – either homemade or canned pumpkin can be used in muffin recipe. Just make sure that if using canned pumpkin puree that it is not pumpkin pie mix/filling.
- Spices – a classic mix of fall spices – cinnamon, ginger, allspice, cloves and nutmeg – are used in recipe to enhance the pumpkin flavor in muffins.
- Flours – a mix of white whole wheat flour and unbleached all-purpose flour are used mainly because I prefer the flavor of wheat flour in my quick breads and muffins. The all-purpose flour is added to help lighten up the heavier texture of the whole wheat flour.
- Fat – only a neutral-tasting oil is used because I wanted the flavors of the pumpkin and spices to be prominent and unopposed.
- Liquid – pumpkin puree on its own can be pretty heavy in a batter; to help lighten it up, a small quantity of milk is used in recipe for a lighter batter.
- Apple Cider Vinegar – my go-to not so secret ingredient that makes for the most light and airy bakes once it reacts with the rising agents i.e. baking soda in batter.
- Egg – as in most traditional bakes, the egg in this recipe acts as a binding and leavening agent.
To Make Pumpkin Spice Muffins:
- Stir – in a standard measuring cup/small bowl, add and stir to combine milk of choice and apple cider vinegar.
- Whisk – in a large mixing bowl, add and whisk the oil, sugar, pumpkin puree, and vanilla extract until a smooth, lump-free mixture is reached. Next, whisk in the eggs followed by the milk-vinegar mixture.
- Measure – into bowl with wet mixture, directly measure and add the remaining dry ingredients.
- Mix – using a wooden/large spoon, mix all dry ingredients into the wet mixture just until muffin batter comes together without any streak of unmixed flour. Take cake not to overmix batter.
- Divide and Bake – evenly divide batter into prepared baking pan and generously sprinkle the tops with pumpkin seeds (optional). Bake muffins at 325F for 24-25 minutes or until a toothpick inserted into the center comes out clean.
Helpful Tips
- If using canned pumpkin puree, make sure to get pure pumpkin puree and not pumpkin pie mix.
- Only mix batter just until a uniform mixture is achieved without any streaks of flour. Overmixing batter will over develop the gluten in flour and result in tough, dry muffins.
- To ensure that muffin batter is evenly divided into prepared baking pan, I like to use a large cookie dough or ice cream scooper.
- If using a 6-cavity baking pan, make sure to use large cupcake/muffin liners.
- Muffins taste even better the next day. Once completely cooled, tightly wrap each muffin in plastic wrap and place in an airtight container or large zip-lock bag. Store in the refrigerator for up to (1) week or in the freezer for (1) month.
- Muffins can be made with regular whole wheat flour if white whole wheat flour is not readily available. Additionally, pumpkin spice muffins maybe made using only all-purpose flour.
- If pumpkin seeds are not your jam or you have a nut/seed allergy, pumpkin seeds can be replaced with cacao nibs, chocolate chips, or dried fruits. The possibilities are endless!
Pumpkin Spice Muffins
Incredibly moist pumpkin spice muffins packed with the comforting flavors and aromas of pumpkin and fall spices makes for the perfect breakfast or quick snack.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Total Time: 40 minutes
- Yield: 6 Large/12 Small Muffins
Ingredients
• 3/4 Cup White Whole Wheat Flour
• 3/4 Cup Unbleached All-Purpose Flour
• 2/3 Cup Coconut/Brown Sugar
• 1 Teaspoon Ground Cinnamon
• 3/4 Teaspoon Baking Powder
• 3/4 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Allspice
• 1/2 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Sea Salt
• 1 Large Egg, Room Temperature
• 1 Cup Pumpkin Puree, Homemade or Canned
• 1/2 Cup Flavorless Oil i.e. Grapeseed/Avocado Oil
• 1/4 Cup Milk of Choice (Dairy/Non-Dairy)
• 1 Teaspoon Apple Cider Vinegar
• 1 Teaspoon Vanilla Extract
• 1/4 Cup Raw Pumpkin Seeds, Topping, Optional
Instructions
- Preheat oven to 325F. Line a 6 or 12-cavity baking pan with cupcake/muffin liners. Set aside.
- In a standard measuring cup or small bowl, add and stir to combine milk and apple cider vinegar.
In a large mixing bowl, add and whisk the oil, sugar, pumpkin puree and vanilla extract until a smooth, lump-free batter is reached. Next whisk in the eggs followed by the milk-vinegar mixture. - Measure out and add the remaining dry ingredients directly into bowl with wet batter. Using a wooden or large spoon, mix everything together just until muffin batter comes together without any streaks of flour. Take cake not to overmix batter.
- Evenly divide batter into prepared baking pan and bake for 24-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow muffins to cool slightly in pan for about 5 minutes before transferring to a cooling rack to cool completely.
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