View cart background image
Free Shipping Over $49

Pumpkin Spice Muffins

Source: Mom's Big Book of Baking
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe

  18 muffins
Pumpkin puree comes in 15-ounce cans, and, since I hate waste, I designed this recipe to use a whole can. It yields 18 rather than 12 muffins, a good number to bring to school in the autumn when kids are celebrating the harvest. Serve these as a late-morning snack with thermoses of hot chocolate.
Nonstick cooking spray (optional)
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sugar
2 large eggs
One 15-ounce can pumpkin puree
1 teaspoon pure vanilla extract
Preheat the oven to 375°F. Line a 12-cup muffin tin and a 6-cup muffin tin with paper liners or coat them with cooking spray.

Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium-size mixing bowl.

Whisk together the cooled melted butter, sugar, eggs, pumpkin puree, and vanilla in a large mixing bowl. With a wooden spoon, stir in the flour mixture until just combined.

Fill each muffin cup about three-quarters full. Bake the muffins until they are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Let the muffins cool in the pan for about 5 minutes, invert them onto a wire rack, and then turn them right side up on the rack to cool completely. Pumpkin Spice Muffins will keep in an airtight container at room temperature for up to 2 days, or wrap them individually in plastic and then aluminum foil and freeze them for up to 1 month.

Excerpted from Mom's Big Book of Baking, by Lauren Chattman. Copyright 2001, used by permission from The Harvard Common Press.

Recipe reprinted by permission of Harvard Common Press. All rights reserved.
Date Added: 03/10/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Allison Reviewed: 03/13/2010
These muffins are wonderful. I made 1 dozen with choc. chips and the other dozen with a cinnamon glaze (1/2 c. powdered sugar, 1 tbsp milk, 1/2 tsp cinn., 1/4 tsp nutmeg. Mix till smooth and creamy. Adjust milk/powdered sugar until desired consistancy.) They were amazing!
17 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.