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Autumn Spice Muffins How to Bake Them

Autumn Spice Muffins How to Bake Them

4 from 3 votes
Warm, moist, and full of cozy fall flavors, these Autumn Spice Muffins are perfect for breakfast, snacks, or holiday gatherings. Made with pumpkin puree and a blend of warming spices, they’re easy to bake and impossible to resist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 0.5 cup brown sugar packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 0.5 teaspoon vanilla extract
Optional Add-Ins
  • 0.5 cup chopped walnuts or pecans
  • 0.5 cup raisins or chocolate chips

Method
 

Steps
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt until well combined.
  3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in nuts or add-ins if using.
  5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For extra warmth, serve with a pat of butter or a drizzle of honey.