Pumpkin Spice Muffins Recipe

These Easy Pumpkin Spice Muffins are moist and delicious. The perfect amount of spice to go with the streusel topping!

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 161kcal

1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon plus 2 teaspoons pumpkin pie spice see notes for how to make your own
2 teaspoons baking soda
1 ½ teaspoons salt
2 cups sugar
1 15 ounce can 100% Pure Pumpkin not pumpkin pie filling
4 large eggs
½ cup butter or coconut oil
½ cup water or orange juice

Get Recipe Ingredients

Preheat oven to 350 degrees Paper-line or grease 30 muffin cups.
Combine dry ingredients (flour, pumpkin pie spice, baking soda, and salt a mixing bowl. Mix sugar pumpkin puree, eggs, butter, and water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.
Place batter into prepared muffin cups with a cookie scoop or spoon, filling ¾ full. Sprinkle each muffin with approximately a teaspoon of streusel topping.
Bake for 20-25 minutes until slightly browned and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely. Store muffins in an airtight container or freeze them for later use.

Combine 5 tablespoons cold butter, ⅓ cup sugar, and ⅓ cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces.

For 72 mini muffins, prepare as above, filling each cavity ¾ full, but bake for 12-15 minutes.
As mentioned, this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends :)
Please only use pure pumpkin puree, not pumpkin pie filling, for this recipe.
You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
If you don’t want to use whole wheat flour, then using all-purpose flour is fine.
Freeze muffins for up to three months in an airtight container.

Here is a recipe to make your own pumpkin pie spice.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

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