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Pumpkin Muffins

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 top down image of pumpkin muffins on a wire cooling rack

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.

an image of pumpkin muffins on a wire cooling rack

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.

a top down image of pumpkin muffins on a wire cooling rack

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.

a top down image of pumpkin muffins on a wire cooling rack

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.
a top down image of pumpkin muffins in a muffin tin
an image of pumpkin muffins in a muffin tin

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.
a top down image of pumpkin muffins in a muffin tin

Enjoy!

Print

Pumpkin Muffins

a top down image of pumpkin muffins on a wire cooling rack

These no-fail Pumpkin Muffins are moist, spicy and a family favourite for fall. This recipe makes 12 delicious muffins.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking

Ingredients

Units Scale
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/3 cup milk (2% or whole milk)
  • 1/2 tsp vanilla extract
  • 6 tbsp butter
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin purée (pure pumpkin)
  • 1/3 cup raisins (optional)
  • 1/4 cup crushed pepitas / pumpkin seeds (optional)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Line a muffin pan with 12 paper liners. Set aside.
  3. In a large bowl whisk together the flour, baking soda, baking powder, salt and spices.
  4. In a measuring cup stir together the milk and vanilla. Set aside.
  5. Using an electric mixer, cream the butter and sugars together until creamy. You will have to scrape the bowl several times.
  6. Add the eggs, one at a time, to the butter/sugar mix.
  7. Then add the pumpkin purée to the egg/butter/sugar mix. Combine.
  8. Add the dry ingredients to the wet ingredients, alternating with the milk.
  9. Fold in the raisins.
  10. Add the batter to the prepared muffin tin, evenly distributing the batter between the 12 cups.
  11. If you’re adding crushed pumpkin seeds to the top, sprinkle them on now.
  12. Bake for about 20 – 25 minutes. They are done when a toothpick inserted into the centre of the muffins comes out clean.
  13. Let cool on a wire rack.
  14. Enjoy!

Keywords: pumpkin muffins, pumpkin chai muffins, pumpkin spice muffins

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