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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.
Course Breakfast, Brunch
Cuisine American
Keyword Pumpkin Spice Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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"