It’s that time of year when pumpkin spice everything smells and tastes absolutely delicious! It reminds us of happy times. Halloween, carving pumpkins, cozy sweaters and fun get togethers with family and friends. And, of course any Pumpkin Dessert Recipe you can think of! That’s why it’s time to make these homemade Pumpkin Spice Muffins!
They’re moist and perfectly spiced and even better when you include the streusel topping.
This Pumpkin Spice Muffin Recipe is also a winner because it makes a large batch so you can eat some now (breakfast and snack time are a must) and freeze some for later. No extra effort required. We call this a #win in the kitchen!
Fun Fact: Pure pumpkin is considered a superfood as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant).
How to Make Pumpkin Spice Muffins from Scratch
No pre-made mixes with artificial ingredients here. Nope! These muffins are all-natural and made from scratch, yet are easy to whip up in no time. Kid-approved, too!
Step 1 – Preheat Oven and Prep Pans
Preheat your oven to 350 degrees F. and place a paper liner in 30 wells of your muffin pan(s). You can reuse your pan after your first batch bakes if you don’t have enough for 30 muffins at once.
Step 2 – Mix Your Dry Ingredients
Combine dry ingredients (3 cups flour, 1 tablespoon, plus 2 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and 1/2 teaspoons salt) in a mixing bowl.
Here’s a link to make your own pumpkin pie spice if you don’t have it on hand.
dry ingredients
Step 3 – Mix your Wet Ingredients and Combine Dry
Mix 2 cups sugar, 1 can pumpkin puree, 4 eggs, 1/2 cup butter (or coconut oil) and 1/2 cup water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.
wet ingredientspumpkin being added to wet ingredients mixed wet ingredientsMixing dry and wet ingredients
Step 4 – Make Streusel Topping
Okay, here’s the secret ingredient that makes these Pumpkin Muffins THE BEST. A buttery streusel topping!
Combine 5 tablespoons of cold butter, 1/3 cup sugar and 1/3 cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces.
making streusel topping
Tip: If you don’t have a pastry blender that’s okay, alternatives include using two knives, crisscrossed, to slowly cut the butter up with the flour/sugar mixture in a scissors-like motion or pressing with the back of a fork.
Step 5 – Place in Muffin Cups
Place batter into prepared muffin cups with a cookie scoop (our preference) or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping.
sprinkle the streusel topping
Step 5 – Bake
Bake for 20-25 minutes until slightly browned and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely. Store muffins in an airtight container or freeze for later use.
Tips for Making a Pumpkin Spice Muffins Recipe
As mentioned this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends 🙂
Please only use pure pumpkin puree, not pumpkin pie filling for this recipe.
You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
If you don’t want to use whole wheat flour, then using all-purpose flour is fine.
How to Make Healthy Pumpkin Spice Muffins
These muffins are pretty healthy and completely awesome as is, but if you want to make them super healthy here are our suggestions:
Use only whole wheat flour in the recipe.
Substitute coconut oil for the butter.
If sugar is a concern, decrease the amount of sugar and/or omit the streusel topping.
How to Freeze Pumpkin Spice Muffins
First, let your muffins cool completely. Then flash freeze them, which means setting them on a cookie sheet and letting them freeze individually. Then, place them in an airtight container, zipper seal bag, or vacuum seal them.
Don’t forget to put the date on them!
They will last in the freezer for about 3 months.
To thaw, take however many muffins you want out of the freezer and let them sit overnight. Or place in the microwave for 30-second intervals until thawed completely. These make a quick grab-n-breakfast!
How to Make Mini Pumpkin Muffins
For 72 mini muffins, prepare the recipe as directed filling each cavity 3/4 full, but bake for 12-15 minutes.
Autumn and pumpkin spice just makes us happy. You know, the spices you associate with fall — nutmeg, cinnamon, and cloves — help bring all those happy thoughts and memories to mind, so let’s get baking!
If you try these Pumpkin Spice Muffins or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
1tablespoonplus 2 teaspoons pumpkin pie spice(see notes for how to make your own)
2teaspoonsbaking soda
1 1/2teaspoonssalt
2cupssugar
115 ouncecan 100% Pure Pumpkin(not pumpkin pie filling)
4large eggs
1/2cupbutter(or coconut oil)
1/2cupwater or orange juice
Streusel Topping
5tablespoonscold butter
1/3cupsugar
1/3cupflour
Instructions
Preheat oven to 350 degrees Paper-line or grease 30 muffin cups.
Combine dry ingredients (flour, pumpkin pie spice, baking soda, and salin a mixing bowl. Mix sugar pumpkin puree, eggs, butter and water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.
Place batter into prepared muffin cups with a cookie scoop or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping.
Bake for 20-25 minutes until slightly browned and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely. Store muffins in an airtight container or freeze for later use.
How to Make Streusel Topping
Combine 5 tablespoons cold butter, 1/3 cup sugar and 1/3 cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces.
Notes
For 72 mini muffins, prepare as above filling each cavity 3/4 full, but bake for 12-15 minutes.
As mentioned this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends 🙂
Please only use pure pumpkin puree, not pumpkin pie filling for this recipe.
You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
If you don’t want to use whole wheat flour, then using all-purpose flour is fine.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don’t forget to give it a star rating below!
Since its founding in 2015 by suburban mother Erin Henry, Suburban Simplicity has provided an outlet for like-minded women to connect and share their methods for a serene and simple home life. It has become a trusted resource for advice on simple, modern homemaking, appearing on Oprah Magazine, Good Housekeeping, Buzzfeed, MSN and Yummly.
Leave a Reply