Spiced Baked Pumpkin Muffins Recipe
These spiced baked pumpkin muffins are a perfect autumn treat, combining the warmth of pumpkin and spices like cinnamon and nutmeg. Soft, moist, and delicious, they make for the perfect snack or breakfast.
Servings: 12
Calories: 274kcal
Ingredients
- 2 cups 255g all-purpose flour
- 1 tablespoon 8g ground cinnamon
- 1 teaspoon 2g ground nutmeg
- 1/2 teaspoon 1g ground ginger
- 1/2 teaspoon 1g ground cloves
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 2 teaspoons 8g baking powder
- 1/2 teaspoon 3g baking soda
- 1/2 teaspoon 3g kosher salt
- 1 cup 215g light brown sugar, packed
- 2 large eggs
- 1 can 15 oz / 425g pumpkin puree
- 2 tablespoons 28g unsalted butter, melted
- 1 teaspoon vanilla extract
Optional Streusel Topping:
- 1 cup 125g Streusel topping (mix of flour, sugar, butter, and spices)
Instructions
- Preheat the oven to 375°F (190°C). Grease a muffin tin or line with paper liners.
- In a bowl, sift together flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together brown sugar and eggs until light and fluffy.
- Add pumpkin puree, melted butter, and vanilla to the egg mixture, and mix until smooth.
- Gradually fold in the dry ingredients in batches until just combined. Do not overmix.
- Scoop the batter into muffin tin cavities, filling each 2/3 full.
- Top with optional streusel topping if desired.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- You can replace butter with Greek yogurt for a lighter option.
- For a healthier version, try using whole wheat flour or adding chopped nuts for extra protein.
- Muffins can be stored at room temperature for 2 days or frozen for 2-3 months.
- Calories: 274 kcal
- Carbohydrates: 56g
- Protein: 6g
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 39mg
- Sodium: 243mg
- Potassium: 102mg
- Fiber: 3g
- Sugar: 21g
- Vitamin A: 162 IU
- Calcium: 95mg
- Iron: 3mg