These no-fail Pumpkin Muffins are moist, spicy and a family favourite for fall. This recipe makes 12 delicious muffins. Recipe also comes with an option to add Chai spice.
If you’re looking for an easy and delicious muffin for fall, these Pumpkin Muffins are fantastic! They are full of all the fall flavours that we have come to know and love of pumpkin desserts and baking…cinnamon, nutmeg, cloves and ginger. These muffins are not only SO flavourful, they’re moist and scrumptious.
A classic treat for fall!
If you’re like me and you love PUMPKIN IN EVERYTHING, then you’ll absolutely love these Pumpkin Muffins. They taste like fall. Cozy, spicy, moist, flavourful and delicious. I make them on repeat.
Perfect for breakfast or snacking!
These muffins are great for breakfast but they’re also perfectly packable for school lunches. My kids love them in their lunchbox.
Make them into cupcakes!
These muffins are so flavourful and moist that you could turn them into pumpkin cupcakes if you added this delicious vanilla butter cream or this cinnamon cream cheese frosting! I love a versatile recipe like this. But don’t worry, these muffins (without any frosting) are definitely NOT too rich to be eaten as muffins. In fact, these come out for breakfast! I hope you love them.
Pumpkin Muffins Recipe Tips
- PUMPKIN: Use pure canned pumpkin purée (or homemade), NOT pumpkin pie filling.
- PUMPKIN SUBSTITUTE: You can use 1 cup of puréed butternut squash instead of pumpkin…you won’t even be able to tell the difference!
- SPICE: This recipe uses a homemade mixture of classic pumpkin pie spices, but if you have a pre-made spice you can use that too (about 2 teaspoons pumpkin pie spice).
- ADDITIONS: I like to add raisins to these muffins, but if you don’t like raisins, feel free leave them out. You can also add nuts (like walnuts or pecans), dried cranberries or even chocolate chips.
- TOPPING: I like to add some crushed pepitas (pumpkin seeds) to the tops of the muffins before baking. You don’t have to do this if you don’t want to.
- FREEZING: These muffins freeze well. Just store in an airtight container or ziplock bag in the freezer for up to 3 months.
Chai Spice Option!
A delicious flavour option for these muffins is to add Chai spice to them in the form of tea! In fall I often have chai tea mixture around (the Tazo Chai Tea is a staple here in the fall months). So instead of milk I will add this sweetened tea mixture to it.
- Using sweetened Tazo Chai Tea: I will add this instead of milk. Because this mixture is already sweetened, I cut back the granulated sugar to 3/4 cup. I also reduce the nutmeg and cloves in half.
- Using unsweetened Chai Spiced Tea: Just substitute the milk with steeped tea, just make sure the tea is strong (let it steep for at least 15 minutes). Because it’s unsweetened, continue with the recipe as it is listed below.
Have a delicious day!