From Scratch Pumpkin Pie Spice Muffins

A pumpkin pie muffin being removed from the muffin liner with a jar of milk in the background

From Scratch Pumpkin Pie Spice Muffins

Making pumpkin muffins from scratch is a budget-friendly way to include homemade muffins in the family's lunchbox for the week ahead. Here we use canned pumpkin puree, and a homemade pumpkin pie spice made from spice cupboard staples. These pumpkin pie muffins are simply delicious and also freeze well, which makes them perfect for making a big batch and using for the busy week ahead.

Prep Time10

Active Time25

Course: Snack

Cuisine: American

Keyword: pumpkin muffins, pumpkin pie muffins, pumpkin spice muffins

Yield: muffins

Calories: 227kcal

Materials

1 ½ cups plain flour (all purpose flour)
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground cloves
2 eggs
1 cup pumpkin puree
½ cup unsalted butter melted
¼ cup milk of choice
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350F (175C) and line the muffin pan with muffin liners.
In a large mixing bowl combine all of the dry ingredients until well combined.
1 ½ cups plain flour (all purpose flour), ¾ cup granulated sugar, ½ cup brown sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon ground cloves
In a separate bowl mix the eggs, pumpkin puree, butter, milk, and vanilla extract until well combined.
2 eggs, 1 cup pumpkin puree, ½ cup unsalted butter, ¼ cup milk of choice, 1 teaspoon vanilla extract
Add the wet ingredients to the dry and mix until just combined.
Use a spoon or a cookie scoop to fill each muffin cup with batter about ¾ of the way full.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool in the muffin tray for about 5 minutes before transferring to a wire rack and allowing to cool completely (or serve warm if preferred).

Notes

Storing

Leftover muffins will keep stored in an airtight container at room temperature for about 3-4 days. Can also be kept in the fridge but they will be less moist.

Pumpkin spice muffins can also be frozen for about 3 months if stored correctly.

Substitutions

Add chocolate chips to the muffin batter before baking to make sweeter muffins.

Nutrition