Next to cinnamon and chocolate, pumpkin spice has got to be the next best thing in the muffin category. These have got to be the Best Ever Pumpkin Spice Muffins I have ever made.
These Pumpkin Spice Muffins are made with wholesome ingredients including pumpkin puree which makes them so moist and tasty.
These muffins are a great option for busy mornings, especially because they can be made in bulk in advance and frozen in single serving packages. Just thaw out and enjoy the Best Ever Pumpkin Spice Muffins on earth!
Tips and Tricks to Making the Best Ever Pumpkin Spice Muffins
Make Your Own Muffin Liners
Ya - why not? If you are short muffin liners, why not make your own. To make your own cut squares out of parchment paper that measure 6 inches on all sides.
Once you have your squares cut out, use water to dampen them slightly. Take about 3 squares at a time and push them in to the bottom of a muffin pan. Place a glass on top of the square liners to mold them in to the shape of the muffin tray. You will need to find a glass that fits in the muffin pan hole. Let sit for about one hour. Remove glass and separate the home made liners placing them in individual muffin sections in preparation for the muffin batter.
Pumpkin Puree vs. Pumpkin Pie Filling
So, whats the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just that. It's cooked pumpkin, pureed without the seeds or any added sugars or other ingredients. It tastes pretty bland and is very watery. Sometimes, it's not even pumpkin. It might be a variety of different squashes. If you buy pumpkin puree in error, you can customize it by adding sugar and spices to use as a filling. This is the pumpkin puree I used in this recipe.
Pumpkin pie filling on the other hand is a blend on cooked and pureed squash or pumpkin with sweeteners and spices like ginger, cinnamon, etc. Pumpkin filling is used to make the all too famous pumpkin pie. Pie filling cannot be used as a substitute for pumpkin puree because it is sweet and is already pre-seasoned. In a case like this you might want to just return it to the store for a refund or exchange.
Baking the Best Ever Pumpkin Spice Muffins and Checking the Done-ness
These muffins don't take very long to bake, only about 25 minutes. If you are making extra large muffins, allow for at least another 15 minutes to fully cook. Use a toothpick inserted in to the centre of the muffin to test if they are done. If the toothpick comes out clean - they're done!
These muffins store very well. I usually make them ahead to use as a breakfast and then freeze them in a large freezer bag in a single layer.
Store leftovers refrigerated in an airtight container for a maximum of 7 days. You can also freeze for later. When you need this sauce, thaw out in the fridge for 24 hours and then pour into a saucepan to warm it up.
Drop a comment below if you made this recipe for the best ever pumpkin spice muffins. I’d love to see your pictures as well as know what little extra stuff you put in your muffins. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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- ½ cups flour
- ¼ cups brown sugar
- ¼ cups rolled oats
- ¼ cups sliced almonds
- ¼ cups pumpkin seeds
- ½ tsp ground cinnamon
- ¼ cups softened butter
- 1 ¾ cups flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ginger
- ½ tsp salt
- ½ tsp pumpkin spice (optional)
- 2 eggs
- ½ cups brown sugar
- ½ cups vegetable oil (coconut oil - melted)
- ¾ cups milk
- 1 cups pumpkin puree
- 1 tsp vanilla extract
- Preheat oven to 375°F. Prepare muffin tins by greasing or covering them with muffin liners.
- Combine flour baking powder, cinnamon, nutmeg, ginger, pumpkin spice and salt in a bowl. In a separate bowl whisk eggs, brown sugar, oil, mil and vanilla. Add pumpkin puree and mix.
- Add dry ingredients and stir until well combined.
- Spoon batter into muffin tray, ensuring that you distribute the batter equally.
- Mix all topping ingredients in a medium sized bowl until mixture looks like crumbs. Top all muffins with the crumb mixture, ensuring that you evenly distribute the crumb topping on all the muffin tops.
- Bake for 20 to 25 minutes for regular size muffins. If making large muffins bake for approximately 45 minutes or until a toothpick placed in center of muffin comes out dry. Let cool and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 298Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 234mgCarbohydrates: 34gFiber: 2gSugar: 12gProtein: 5g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.