Pumpkin Muffins Recipe (Pumpkin Spice Muffins)

Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful.

Pumpkin Muffins Recipe (Pumpkin Spice Muffins)

Course: Breakfast

Cuisine: American

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: muffins

Calories: 314kcal

Author: Becky Hardin

Pumpkin Muffins are the perfect fall treat! Nothing says autumn like pumpkin, and these Pumpkin Spice Muffins are my absolute favorite. This easy pumpkin muffins recipe is sweet and flavorful.

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Equipment

Ingredients

2 cups all-purpose flour 240 grams
2 teaspoons baking powder 8 grams
¼ teaspoon baking soda
1 teaspoon kosher salt 3 grams
1 teaspoon ground cinnamon 3 grams
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
1 pinch ground allspice
3.5 ounces honey roasted pecans 99 grams, divided (1 package)
8 tablespoons unsalted butter 113 grams, room temperature (1 stick)
½ cup granulated sugar 100 grams
½ cup brown sugar 107 grams
2 large eggs 100 grams, room temperature and beaten lightly
1 teaspoon pure vanilla extract 4 grams
15 ounces unsweetened pumpkin puree 425 grams (1 can)
⅓ cup buttermilk 76 grams
½ cup golden raisins 85 grams, optional
Coarse raw sugar Turbinado or Demerara, for decorating

Instructions

Set an oven rack to the center position, preheat oven to 400°F, and spray a 12-count muffin tin with nonstick spray. Place the muffin tin on a baking sheet.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and ½ cup of the pecans.
2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, 1 pinch ground allspice, 3.5 ounces honey roasted pecans
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft. Add the granulated sugar and brown sugar and beat until lighter in color and smooth.
8 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
Add the eggs and beat until they are incorporated. Continue beating for 1 minute. Beat in vanilla.
2 large eggs, 1 teaspoon pure vanilla extract
Set mixer to low speed and add pumpkin puree and buttermilk.
15 ounces unsweetened pumpkin puree, ⅓ cup buttermilk
Turn off the mixer and add the flour/spice mixture. Set mixer to lowest speed and mix just until the dry ingredients incorporate. Do not over mix.
Use a rubber spatula to fold in the raisins, if using.
½ cup golden raisins
Divide the batter between the 12 muffin wells and sprinkle the batter with the remaining ¼ cup pecans and coarse sugar.
Coarse raw sugar
With the muffin tin set on a baking sheet, bake the muffins for 16-25 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer muffins to a cooling rack to cool for 5 minutes. After 5 minutes, carefully transfer each muffing from the muffin tin to the cooling rack to completely cool. Serve warm or at room temperature.

Video

Notes

Note: All muffins are best eaten the day they are baked, but if that isn’t possible, store them in an airtight container up to 3 days or freeze up to 2 months. Warm in a 350°F oven.

Nutrition