Get ready for your house to smell amazing! These Pumpkin Spice Muffins are so fun to make. They are the perfect fall treat – everyone loves them! Serve them cold, serve them warm (buttered, of course), or freeze them for later…you’re going to love this simple pumpkin muffin recipe!
Pumpkin Spice Muffins
Have you ever seen the SNL skit where Will Ferrell keeps saying, “more cowbell!” That’s kind of how I feel about fall, except in cowbell my brain is constantly saying, “more pumpkin!” I’ve been sharing some really good pumpkin recipes here lately – have you seen the homemade Pumpkin Spice Latte? It would be the perfect thing to have with these muffins!
This recipe will make about 18 muffins. You can double this recipe. My kids love, love, LOVE this recipe. The last time I made these, they were gone the next day. They just flew out of the kitchen (which was too bad, because I really wanted to save some for freezing!).
You can freeze these pumpkin spice muffins and enjoy them for weeks (months?) to come. Let them cool off completely, then store in an airtight container. You can let them thaw on the counter, or pop them in the microwave (about one minute for two muffins). This is a great large batch recipe because they freeze so well.
You could also wrap them individually, but I like to stick them all in a big airtight container rather than waste plastic wrap/baggies/foil.
Pumpkin Spice Muffin Toppings
You can leave these muffins topping-less and they will be delicious. But you could also add some coarse sugar (like you see in the pictures here), or even some cream cheese frosting.
If you’re thinking about frosting these, let me introduce you to something – Pumpkin Pie Butter. You’re welcome.
Another great topping would be this Crock Pot Pumpkin Butter!
- 2 1/2 cups sugar
- 1 cup canola oil
- 2/3 cup water
- 4 eggs
- 15 oz can pure pumpkin puree
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup coarse decorating sugar
- Preheat oven to 350 degrees F.
- Line myffin pan with 12 regular sized cupcake liners.
- Combine sugar, oil, water, eggs and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.
- Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpking batter and beat on low just until all ingredients are moist.
- Fill cupcake liners wtih batter until they are 3/4 full. Bake for 12-15 minutes. If adding ugar as a topping, remove muffins from oven, sprinkle each muffin with coarse decorating sugar, and return to finish baking for another 13-15 minutes, or until toothpick inserted comes out clean. Total baking time is 25-30 minutes.
- Remove from oven and let cool 5-10 minutes before transferring to a wire baking rack to cool completely.