Pumpkin Spice Muffins

14 Muffins
35 min

Fall is one of my favorite times of year, and you can’t have fall without pumpkin. I want pumpkin flavored everything. Especially the pumpkin spice chai tea latte from Starbucks. These pumpkin spice muffins are one of my favorites as well. This recipe puts me in such a cozy fall vibe. They are so soft and fluffy. I really enjoy having them for breakfast. You can really taste the pumpkin and the wonderful fall spices like cinnamon and pumpkin spice. If you would like to see more fall inspired recipes like this check out my fall playlist on my YouTube channel!

Recipe details

  • 14  Muffins
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 1/2 c Melted Unsalted Butter 113g
  • 1 c Light Brown Sugar 240 g
  • 1 c Pumpkin Puree 233 g
  • 2 Large Eggs
  • 1/4 c Vegetable Oil 51 g
  • 1 tsp Vanilla Extract 5 g
  • 1-1/4 c Buttermilk 281g
  • 1 T Cinnamon 7 g
  • 1/2 T pumpkin spice 6 g
  • 1 T Baking Powder 10 g
  • 1/2 tsp Baking Soda 3 g
  • 1/2 tsp Salt 5g
  • 2-1/2 cup All-purpose Flour 384g

Instructions


Pre heat the oven to 350 degrees.
Combine the melted butter, sugar, pumpkin puree, eggs, buttermilk, oil and vanilla together.
Sift the salt, baking powder, baking soda, cinnamon, pumpkin spice, and all purpose flour on top of your wet ingredients.
Mix together your wet and dry ingredients until you don't see anymore flour.
Place cupcake liners in the you muffin pan and fill them up to the top with batter.
Bake the muffins for 20 minutes until a tooth pick comes out clean.
Let them cool in the pan, and enjoy!

Comments

  • Rose Brodersen Rose Brodersen Yesterday

    if I use pumpking filling, is the pumpkin spice still needed?

    • A Quarter Baked A Quarter Baked Yesterday

      I would suggest using pumpkin pie filling. It has additional ingredients already in it that may not go well with the recipe. Pumpkin puree is best. They sell it canned if you don't want to use fresh pumpkin.

Next