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Pumpkin Spice Muffins Recipe

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★★★★★

4.7 from 491 reviews

These Pumpkin Spice Muffins are moist, flavorful, and perfectly spiced for a cozy treat. Featuring a blend of pumpkin, warm spices, and a tender crumb achieved with vegetable oil, these muffins offer a delicious balance of sweetness and spice, accented with toasted pecans and plump raisins. Ideal for breakfast or a snack, they bake up fluffy and golden, with a comforting pumpkin aroma.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of fine salt
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon freshly ground nutmeg
  • 1 cup granulated sugar

Wet Ingredients

  • ¾ cup vegetable oil (canola or other neutral flavor oil)
  • ½ cup canned pure pumpkin (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Add-ins

  • ½ cup chopped pecans (toasted optional)
  • ½ cup raisins (preferably golden, soaked in boiling water for 5 minutes and drained)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a cupcake tin with muffin liners and set aside to be ready for batter.
  2. Prepare Raisins: Place raisins in a small bowl and cover them with boiling water. Let them soak for about 5 minutes until plump. Drain thoroughly and set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, granulated sugar, pumpkin pie spice, and freshly ground nutmeg. This ensures even distribution of the leavening and spices throughout the batter.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, canned pure pumpkin, vegetable oil, and vanilla extract until smooth and well blended. Using room temperature eggs helps create a smoother batter.
  5. Make the Batter: Pour the wet ingredients into the dry ingredients. Mix gently until just combined without overmixing to avoid dense muffins.
  6. Add Pecans and Raisins: Fold the toasted pecans and soaked, drained raisins into the batter evenly distributing them without overworking the batter.
  7. Fill Muffin Tins and Bake: Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full. Bake in the preheated oven for about 25 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool slightly in the pan before transferring them to a wire rack. Serve warm or at room temperature. Optional: Toast lightly and spread with butter and jam for an extra treat.

Notes

  • You can substitute 1½ cups self-rising flour for the all-purpose flour, baking powder, and salt if desired.
  • For nuts, walnuts, pumpkin seeds, or chocolate chips can be used instead of pecans.
  • Dried cranberries are a great alternative to raisins.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for about 5 minutes until fragrant.
  • Store muffins in an airtight container for up to one week to maintain freshness.
  • Use pure pumpkin, not pumpkin pie filling, to control the spice level and sweetness.

Keywords: Pumpkin Spice Muffins, Autumn Muffins, Pumpkin Muffins Recipe, Holiday Baking, Easy Breakfast Muffins

Find it online: https://messykitchenmagic.com/pumpkin-spice-muffins-recipe/