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Spiced Baked Pumpkin Muffins

Moist and Flavorful Spiced Baked Pumpkin Muffins to Brighten Fall

Enjoy the deliciousness of Spiced Baked Pumpkin Muffins, combining savory pumpkin with aromatic spices for a perfect fall treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 cup granulated sugar Can replace with honey or maple syrup.
  • 1/2 cup brown sugar Coconut sugar works as an alternative.
  • 1 teaspoon baking soda Ensure it's fresh for optimal rise.
  • 1/2 teaspoon salt Sea salt can replace table salt.
  • 1 teaspoon ground cinnamon Consider adding cardamom for extra flavor.
  • 1/4 teaspoon ground nutmeg Omit if short on spices.
  • 1/2 teaspoon ground ginger Can swap with ground allspice.
  • 1/4 teaspoon ground cloves Reduce for a milder taste.
  • 2 large eggs For a vegan option, mix flaxseed meal with water.
  • 1 cup pumpkin puree Homemade can replace canned.
  • 1/2 cup vegetable oil Melted coconut oil or applesauce can be used.
  • 1/4 cup orange juice Lemon juice can replace for less zest.
  • 1 teaspoon vanilla extract

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Muffin Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until combined.
  3. In another bowl, beat the large eggs until frothy. Mix in the pumpkin puree, vegetable oil, orange juice, and vanilla extract until smooth.
  4. Fold the wet ingredients into the dry mixture gently until no dry flour is visible.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 600IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These muffins are easy to customize with chocolate chips or nuts and pair well with Greek yogurt.

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