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Pumpkin Spice Muffins

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Pumpkin Spice Muffins: A Seasonal Delight

Introduction Pumpkin Spice Muffins, the quintessential autumn treat, capture the essence of cozy fall days. This recipe offers a delectable blend of pumpkin, warm spices, and sweetness, creating muffins that are both moist and flavorful. They are perfect for breakfast or as a delightful snack with a cup of coffee. In this revamped recipe, we’ll delve into the history of this beloved treat, provide expert tips, and guide you through each step to ensure your muffins turn out perfect every time.

History

Pumpkin Spice Muffins have a long history closely tied to the popularity of pumpkin-based dishes in North America. Native American tribes were among the first to use pumpkins in cooking, and pumpkin pies and muffins became popular among early European settlers. In the 19th century, the pumpkin spice blend as we know it today, combining cinnamon, nutmeg, ginger, and allspice, was developed and integrated into various recipes. The muffin version of pumpkin spice treats gained momentum in the 20th century, solidifying itself as a fall classic.

pumpkin muffins in oven

Pumpkin Spice Muffins: A Taste of Autumn Bliss

Prep Time: 20 minutes
Cooking Time: 20-25 minutes
Servings: 12 muffins

Ingredients

  • 1 (15-ounce) can pumpkin purée (425 grams)
  • 2 large eggs
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (110 grams) light brown sugar
  • 1/2 cup (120 ml) vegetable oil
  • 1/4 cup (60 ml) whole milk
  • 1 3/4 cups (220 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons pumpkin pie spice

Expert Tips

  • For an extra layer of flavor, toast the pumpkin spice in a dry skillet for a minute before adding it to the batter.
  • To make these muffins even more indulgent, consider adding a handful of chocolate chips, chopped nuts, or raisins to the batter.

How to Make Pumpkin Spice Muffins

Step 1 – Preheat and Prepare Preheat your oven to 425 degrees F (220°C) and line a 12-cup muffin pan with muffin liners.

Step 2 – Mixing the Wet Ingredients In a large bowl, whisk together the pumpkin purée and eggs until smooth.

Step 3 – Sweeten and Smooth Whisk in the granulated sugar, light brown sugar, vegetable oil, and whole milk until well combined.

Step 4 – Dry Ingredients Unite Sift in the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. Gently fold these dry ingredients into the pumpkin mixture until just combined.

Step 5 – Fill the Muffin Cups Scoop 1/4 cup of the batter into each prepared muffin cup.

Step 6 – Spice it Up Add a scant 1/2 teaspoon of pumpkin spice to each muffin cup and use a toothpick to gently swirl the spice into the batter.

Step 7 – Top it Off Top each muffin cup with 1 rounded tablespoon of the remaining batter and smooth it over the top.

Step 8 – Bake to Perfection Bake the muffins for 5 minutes at 425°F (220°C).

Step 9 – Lower the Heat Reduce the oven temperature to 350 degrees F (175°C).

Step 10 – Bake Until Golden Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15-20 minutes.

Step 11 – Cool Down Allow the muffins to cool completely in the pan for about 1 hour. This helps the flavors meld and ensures moist muffins.

Step 12 – Enjoy Serve these delightful Pumpkin Spice Muffins, and savor the flavors of fall.

pumpkin muffins

Storage

Keep leftover muffins in an airtight container at room temperature for up to 2-3 days. To extend their freshness, you can refrigerate them for up to a week or freeze for up to three months. Reheat them in the oven or microwave to enjoy them warm again.

FAQs for Pumpkin Spice Muffins 

Q: Can I use fresh pumpkin instead of canned? A: Absolutely! To use fresh pumpkin, simply roast it, mash it, and use the same quantity as canned pumpkin.

Q: Can I make this recipe gluten-free? A: Yes, you can substitute gluten-free flour for all-purpose flour. Adjust the baking time as needed.

Alternate Names

  • Pumpkin Spice Cupcakes
  • Fall Harvest Muffins

 

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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