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!
- 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
|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!|