• Recipes
  • Entertaining
  • Family
  • Life
  • Travel
  • Nav Social Menu

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube

Mama Harris' Kitchen

Bringing you tasty, family-style recipes with fresh local ingredients!

  • Home
  • Recipe Index
  • Most Recent Posts
  • About
    • About Me – Mama Harris’ Kitchen
    • Press
    • Family Life
  • Contact
    • Contact
    • Advertise / Sponsor
    • Privacy Policy

baking bread comfort food dessert Fall Halloween food kid-friendly muffins Pumpkin recipe sugar sweet sweets Thanksgiving food

Pumpkin Spice Bread Muffins

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
Directions:
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!

Print
Pumpkin Spice Bread Muffins

Pumpkin Spice Bread Muffins

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

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, cream the butter or margarine with the sugars.
  3. Add eggs and mix until blended.
  4. In a separate bowl, combine the dry ingredients.
  5. Mix until well blended.
  6. Pour the dry ingredients into the bowl of wet ingredients.
  7. Stir until just moistened.
  8. Add the pumpkin, and stir until evenly incorporated.
  9. Spray and grease muffin tin, then add your batter.
  10. Sprinkle the tops generously with cinnamon sugar.
  11. Pop in the preheated oven and bake for 25-30 minutes until toothpick comes out clean.
  12. These are delicious served warm, perfectly paired with Pumpkin Spice coffee!
  13. Enjoy!
3.1
https://mamaharriskitchen.com/2012/11/pumpkin-spice-bread-muffins/

If you loved this here's more..

  • Baked Turkey Tacos with Black BeansBaked Turkey Tacos with Black Beans
  • Roman Meal Bread – Bakery Fresh Whole Grains {GIVEAWAY!}Roman Meal Bread – Bakery Fresh Whole Grains {GIVEAWAY!}
  • Sinfully Delicious Stuffed French ToastSinfully Delicious Stuffed French Toast
  • New Partnership with Sprint PLUS an HTC One Max {Giveaway CLOSED}New Partnership with Sprint PLUS an HTC One Max {Giveaway CLOSED}

Share this:

  • Email
  • Print
  • Tweet
  • Share on Tumblr
  • WhatsApp


18 Comments

Previous Post: « Think Outside the Blog – Weekly Blog Hop – Week 2!
Next Post: Creamy Beef Stroganoff over Buttery Egg Noodles »

Reader Interactions

Comments

  1. Connie says

    November 3, 2012 at 3:25 am

    OMG! I don’t bake but these look so good!!! I will absolutely have to try them for Thanksgiving!!! 😀

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:08 pm

      Hi Connie! Try them! I had houseguests last Thanksgiving and made these as part of breakfast, they were definitely a hit!

      Reply
  2. Songstress Lyrical says

    November 3, 2012 at 10:44 am

    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..

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:09 pm

      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! 🙂

      Reply
  3. Lara Takahashi says

    November 3, 2012 at 11:47 am

    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/

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:07 pm

      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!

      Reply
  4. Lauren Sebestyen says

    November 3, 2012 at 8:32 pm

    My mouth is watering!! The boyfriend has been begging me to bake something for him.. this might be it!
    xo
    Lauren
    BadLuckBarbie.blogspot.com

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:06 pm

      Hi Lauren, thanks for stopping by! Let me know how they turn out!

      Reply
  5. James Gibson says

    November 3, 2012 at 8:35 pm

    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/

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:06 pm

      Hi James, I follow you on facebook, glad to see you around here! 🙂

      Reply
  6. Xenia G. says

    November 4, 2012 at 4:40 am

    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!

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:05 pm

      Ooh glad the cornbread was a hit! Let me know if and when you make these! 😀

      Reply
  7. Melissa Libertad says

    November 4, 2012 at 7:29 am

    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! 🙂

    Reply
    • Mama Harris Kitchen says

      November 5, 2012 at 6:04 pm

      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!

      Reply
  8. Ashlee @ Laugh with Ash says

    November 7, 2012 at 12:19 pm

    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

    Reply
  9. meandmr.com says

    November 7, 2012 at 4:37 pm

    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

    Reply

Trackbacks

  1. Baked Spice Cake Doughnuts using Olive Oil #PantryInsiders says:
    August 29, 2014 at 8:03 pm

    […] So I decided to make some Baked Spice Cake Doughnuts, which is slightly reminiscent of my Pumpkin Spice Bread Muffins and my Carrot Cake Cupcakes, without pumpkin or carrots of course. To take it an extra step, […]

    Reply
  2. Pumpkin Brookies with M&M's - Inspired by Superheroes says:
    September 27, 2014 at 10:57 am

    […] chocolate is perfect for the pumpkin and chocolate lovers out there. These are reminiscent of my pumpkin spice bread muffins when we add chocolate chips to […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar


Read ALL about me here or you can email me at dawn@mamaharriskitchen.com
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Stay Updated!

Get all the latest tasty goodness straight to your inbox!

Privacy Policy

Seasonal Recipes

Hawaiian BBQ Chicken Wings #ChicksWingIt #WingItWednesday | Mama Harris' Kitchen

Hawaiian BBQ Chicken Wings

Street Style Grilled Hot Dogs with Hebrew National #HebrewNationalSummer #ad | Mama Harris' Kitchen

Street Style Grilled Hot Dogs

Popular Categories

  • Main Dish Recipes
  • Chicken Recipes
  • Kid-Friendly Recipes
  • Side Dish Recipes
  • Veggie Recipes

Search by Category

Popular This Month

Shrimp Tacos with Cilantro Lime Cream | Mama Harris' Kitchen

Shrimp Tacos with Cilantro Lime Cream

Weeknight Dinner Idea: Quick & Easy Chicken Teriyaki Bowl | Mama Harris' Kitchen

Quick & Easy Chicken Teriyaki Bowl

Quick Pan-Fried Tilapia | Mama Harris' Kitchen

Quick Pan-Fried Tilapia

Savory Crepes with Turkey, Mushroom and Swiss Cheese | Mama Harris' Kitchen

Savory Crepes with Turkey, Mushroom and Swiss Cheese

Sunrise Moscato Mimosas | Mama Harris' Kitchen

Sunrise Moscato Mimosas

Follow on Instagram

Get all the latest recipes straight to your inbox!

Footer

You Might Also Like

Southwest Grilled Chicken and Avocado Salad with Chipotle Ranch (ad) #BTBGrillingRecipes #IC | Mama Harris' Kitchen

Southwest Grilled Chicken and Avocado Salad

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad) #SaveMartSummer AD | Mama Harris' Kitchen

Chili Rubbed Ribeye Tacos with Esquites (Elote Salad)

Fresh Lentil Bean Salad AD #LoveALentil #LetsLentil | Mama Harris' Kitchen

Fresh Lentil Bean Salad

Grilled Pineapple Asparagus Salad | Mama Harris' Kitchen

Grilled Pineapple Asparagus Salad

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing #BetterWithCraisins AD | Mama Harris' Kitchen

Crunchy Broccoli-Apple Salad with Creamy Raspberry Poppy Seed Dressing

- View More Recipes Like This -

my foodgawker galleryEverywhere Society Member

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Snapchat
  • Twitter
  • YouTube
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy

Copyright © 2021 · Mama Harris Kitchen

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.