Easy and Delicious Pumpkin Spice Muffins

The kitchen smelled of cinnamon and ginger, when I baked these muffins. The muffins are super moist, easy to make and will be a regular rotation for a morning treat. With a cup of coffee, or tea, these muffins are perfect for an Autumnal Try them, you’ll love them!There’s an optional cream cheese frosting, but I opted to dust the muffins with powdered sugar.

I could wax poetic, all day long, how much I love pumpkin ANYTHING. Honestly, I could eat it all year long!

I made a few minor adaptions to the author of this recipe (The Pioneer Woman)  recipe, starting with not making the cream cheese frosting.  Am I crazy? No!  I think my taste buds have changed, because I prefer a lot less frosting on my cakes– and I’m evolving into being a bigger fan of bundt cakes and muffins. (This comes from a person who used to jockey for position for a corner slice of white birthday cake, with a rose, thank you.) Enough chit-chat, Allow  me show you how easy these are to make:

I’m pretty sure that most of you have these ingredients, right at your fingertips. Well, maybe in the pantry!  I made my own pumpkin puree, and froze them in one cup increments. Clever, eh? The rest of the ingredients– flour, butter (1/2 stick), an egg, salt, baking powder, sugar (1/2 cup) and some evaporated milk.  Of course, you need spices– hence the name… cinnamon, ginger and nutmeg.  Golden raisins are listed as “optional”, but we love them.

Sift the ingredients together.  If you don’t, I won’t tell. It’s just a habit I’ve gotten into. Here’s where I took a shortcut. Instead of cutting 1/2 stick of butter into the dry ingredients, with a knife or pastry cutter, I opted to use my food processor.  I figured that “pulsing” the butter would work just fine. Thank you, Cuisinart, you did the job well! The butter is incorporated…

For the wet ingredients– pumpkin puree (canned is fine) one egg, vanilla and the evaporated milk, that I whisked together.

Add the wet to the dry.  I only pulsed the ingredients, because you don’t want to overwork muffin batter– unless you like them glutenous and tough– suit yourself!  See all the bits of butter?

I gently folded the golden raisins in– about 1/2 cup, plus the ones that spilled out of the bag.  I transferred the batter to a bowl, because the food processor would have turned these into dust particles!

It’s a helpful to use an ice cream scoop to fill the muffin pan. I used my giant muffin pan, well-greased, that yielded six muffins.  Bake at 400F for 25 minutes, Ree says…

Our house smelled so good!  The scent is hard to describe– other than “hurry up and be ready!” Here’s a trick I learned– tip the muffins a little, while they cook, so they don’t become soggy.  After 10 minutes, I put the muffins on a cooling rack.  It’s time to make coffee!
NOTE TO SELF: If you muffin pan is dark, reduce the oven temperature to 375F and check the muffins 5 minutes earlier. 

You can make a cream cheese frosting for this, which I’ve included on the recipe card .  I opted for a dusting of powdered sugar…

These are very, very moist!  The ginger and cinnamon ratio is perfect.  Quite honestly, these don’t need frosting.  Pumpkin muffins are a year-long treat.  We loved these, and so will you.

TASTING NOTES:    I used 2% evaporated milk and that worked out fine.  By eliminating the frosting and the 2% milk, I’m sure we shaved off a lot of calories. I am considering making these with a streusel topping. (Kind of like my Pumpkin Streusel Pancake recipe.)

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Easy and Delicious Pumpkin Spice Muffins

Truthfully, I could eat pumpkin treats year 'round. The kitchen smelled of cinnamon and ginger. These are super moist, easy to make and will be a regular rotation for a morning treat. Try them, you'll love them! With a cup of coffee, or tea, these muffins are perfect for an Autumnal morning.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: Pumpkin Spice Muffins

Servings: 12 muffins

Author: Debby – www.AFeastfortheEyes.net

Ingredients

For the muffins:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoons ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoons salt
• 4 tablespoons butter cut into pieces
• 1 heaping cup pumpkin puree
• 1/2 cup evaporated milk
• 1 whole egg
• 1-1/2 teaspoon vanilla
• 1/2 cup golden raisins optional

TOPPING:

• 2 Tablespoons sugar
• 1 teaspoon cinnamon
• 1/4 teaspoons nutmeg

FROSTING Optional. I used a sprinkling of powdered sugar):

• 1/4 cups butter softened
• 4 ounces cream cheese softened
• 1/2 pounds powdered sugar
• 1/2 teaspoons vanilla

Instructions

• Preheat oven to 400°F. Generously grease 12 muffin tins.
• NOTE: I used a large muffin tin, which is dark. In this case, turn down the oven by 25°F.
• Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
• Cut in butter with two knives or a pastry blender until it is fully incorporated.
• NOTE: I used my food processor. I pulsed the butter into the flour in seconds!
• In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla.
• Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
• Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.
• Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin. (I forgot to do this, and I still loved the muffins)
• Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.

Cream Cheese Frosting (optional):

• NOTE: The muffins are sweet and moist, and since these were for breakfast, I didn't want to add icing. Your choice!
• To make the frosting, mix all ingredients on high until soft and whipped.

  Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.Edit my recipe

Notes

Recipe source: Adapted from “The Pioneer  Woman”

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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