All year long I look forward to the Fall cooking season, especially the baking portion. These beauties top the list of what I look forward to making once the Fall season hits.
Pumpkin Spice Bread Muffins, mmmm. I have added raisins, chocolate chips, walnuts and sometimes a mix to these. But they’re good just as is too, with just the pumpkin and spice flavor as the star.
Now, if you like pumpkin like I do, you’ll be sure to love these muffins, they can be addicting though!
In these pictures I halved the recipe, and it made a perfect dozen. If you keep the recipe as written it will make 24 cupcake sized muffins, and a few extra if you add chocolate chips, raisins, or walnuts. If you add any of these, I’d suggest about 3/4 to 1 cup of each, and add it in at the stage where you mix in the pumpkin! No matter which way, they’re delicious and I hope you enjoy this recipe during this season for years to come!
Ingredients:
- 1 cup unsalted butter or margarine, softened to room temperature
- 1-1/2 cups white sugar
- 1-1/2 cups brown sugar
- 4 eggs
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1-1/2 teaspoon baking soda
- 1-1/2 teaspoon ground cinnamon
- 1-1/2 teaspoon ground cloves
- 1-1/2 teaspoon ground nutmeg
- 1 (16 ounce) can pumpkin
- cinnamon sugar
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| Preheat oven to 350 degrees. In a mixing bowl, cream the butter or margarine with the sugars. |
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| Add eggs and mix until blended. |
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| In a separate bowl, combine the dry ingredients. Mix until well blended. |
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| Pour the dry ingredients into the bowl of wet ingredients. |
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| Stir until just moistened. |
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| Add the pumpkin, and stir until evenly incorporated. |
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| Spray and grease muffin tin, then add your batter. |
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| Sprinkle the tops generously with cinnamon sugar. |
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| Pop in the preheated oven and bake for 25-30 minutes until toothpick comes out clean. |
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| These are delicious served warm, perfectly paired with Pumpkin Spice coffee! |
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| Enjoy! |
Ingredients
- 1 cup unsalted butter or margarine, softened to room temperature
- 1-1/2 cups white sugar
- 1-1/2 cups brown sugar
- 4 eggs
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1-1/2 teaspoon baking soda
- 1-1/2 teaspoon ground cinnamon
- 1-1/2 teaspoon ground cloves
- 1-1/2 teaspoon ground nutmeg
- 1 (16 ounce) can pumpkin
- cinnamon sugar
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, cream the butter or margarine with the sugars.
- Add eggs and mix until blended.
- In a separate bowl, combine the dry ingredients.
- Mix until well blended.
- Pour the dry ingredients into the bowl of wet ingredients.
- Stir until just moistened.
- Add the pumpkin, and stir until evenly incorporated.
- Spray and grease muffin tin, then add your batter.
- Sprinkle the tops generously with cinnamon sugar.
- Pop in the preheated oven and bake for 25-30 minutes until toothpick comes out clean.
- These are delicious served warm, perfectly paired with Pumpkin Spice coffee!
- Enjoy!
OMG! I don’t bake but these look so good!!! I will absolutely have to try them for Thanksgiving!!! 😀
Hi Connie! Try them! I had houseguests last Thanksgiving and made these as part of breakfast, they were definitely a hit!
OHH EMM GEE I so want to take a bite. Danggit now I’m hungry lol I bet these would definitely be AMAZING with walnuts in em. I can taste it now. Definitely need to try this one. Thanks for sharing and making my mouth water..
My favorite version of this is raisins. They are so good with them, my oldest loves them with chocolate chips. I love the versatility! With walnuts they would definitely remind me of banana bread, because they do have that taste to them, just a little different since it’s pumpkin instead of banana. So walnuts are a great addition! 🙂
Ow, I wish :o. I have a gluten allergy but maybe I coud try this with other sorta flour :3
x, Lara
http://rockteraptor.blogspot.fi/
Oh you definitely could! I love how versatile muffins can be, I’ve been wanting to try these with whole wheat flour, but you can definitely use a gluten free version!
My mouth is watering!! The boyfriend has been begging me to bake something for him.. this might be it!
xo
Lauren
BadLuckBarbie.blogspot.com
Hi Lauren, thanks for stopping by! Let me know how they turn out!
Hi new to you blog for the weekend blog walk I’m looking forward to your posts. I’m a daddy blogger and I blog about my wonderful family.
http://charliesandharrysdaddy.blogspot.co.uk/
Hi James, I follow you on facebook, glad to see you around here! 🙂
Dawn you kill me with your easy but great recipes. The cornbread was a hit and I’m thinking of adding blueberries next time. Can’t wait to try this one!
Ooh glad the cornbread was a hit! Let me know if and when you make these! 😀
Definitely going to make this in the coming week. Just one question: can I substitute fresh pumpkin instead if the canned pumpkin? Thanks for your help Dawn! 🙂
Yes Melissa you definitely could. Just make sure it’s pureed, and 16 ounces would equal about 2 cups. 🙂
Cut the pumpkin open, gut it (seeds and all the insides) then cut up the pumpkin in little chunks. Put it in a shallow dish, skin side up and about an inch of water in the bottom. Pop it in the oven at 375 for about an hour, until it’s very soft.
Once it’s done and cooled, scrape all the “meat” from the skin and into a bowl. Use a cheesecloth to squeeze all the moisture out, Then mash it up into a puree. Viola! Then add 2 cups of that to this mixture and follow all the other directions. Hope that helps!
I’m so happy it’s fall and pumpkin recipes are EVERYWHERE!!! I love pumpkin!!
Found you from the hop, would love for you to visit me at http://www.laughwithash.blogspot.com
Those look amazing! Thanks for the recipe 🙂
-Melanie
P.S. I’m doing a $50 Shabby Apple giveaway on my blog. You should check it out here: http://meandmr.com/post/35113285949/shabby-apple-50-giveaway