Get the taste of fall in a delicious Pumpkin Spice Muffin recipe. Loaded with cozy flavors like cinnamon and pumpkin spice, these muffins are an easy recipe that both kids and adults will love.
Fall is one of our favorite seasons, especially because it means a lot more cozy baking and crock pot recipes!
One of my favorite recipes to make with my kids every year are Pumpkin Spice muffins. They're easy to make and kids can help out. We like to have them for breakfast or snacks.
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Starbucks recently announced they're bringing the Pumpkin Spice Latte back early this year and it got me craving pumpkin spice muffins! While I love Summer, Fall is my favorite season because it means all things pumpkin are back and these pumpkin spice muffins taste just like fall in muffin form.
These muffins are super easy to make and come out perfect every time. My favorite part is the recipe is easy enough that even little chefs can help make them (my toddler's favorite activity).
These pumpkin spice muffins are so flavorful and moist and will be your new favorite fall recipe!
Ingredients
To make this recipe, you'll need:
- 1 ¾ cups all purpose flour
- 1 cup sugar
- ½ cup coconut palm sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 eggs (or egg replacement to make Vegan)
- 1 teaspoon vanilla extract
- ½ cup unsweetened applesauce
- 1 15oz can pumpkin puree
Equipment
How to Make Pumpkin Spice Muffins
Preheat the oven to 375 degrees and line a 12 cup muffin tin with parchment cups or spray with nonstick spray.
In a medium bowl, combine the all purpose flour, sugar, coconut palm sugar, baking soda, salt, pumpkin pie spice and cinnamon. Mix until well combined.
In a separate bowl, mix together the eggs (or egg replacement like Bob's Red Mill Egg Replacer to make Vegan), vanilla extract, unsweetened applesauce and pumpkin puree.
Pour the egg mix into the flour mix and mix until combined (do not over mix!).
Once combined, pour the batter evenly into the 12 cups.
Bake for 24-26 minutes or until you can insert a toothpick in the middle of a muffin and it comes out clean
Are these Pumpkin Spice Muffins Vegan?
This recipe can be converted to Vegan by replacing the eggs with an egg replacement. I like to use this one from Bob's Red Mill.
What is Pumpkin Pie Spice?
Pumpkin pie spice is a blend of nutmeg, cinnamon, ground ginger, cloves and allspice.
If you can't find any in the store you can easily make your own by mixing together 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon allspice, ½ teaspoon nutmeg and ¼ teaspoon cloves.
How to Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. They can be eaten cold or warmed up for a few seconds in the microwave!
Can I freeze Muffins?
Yes! These muffins freeze great! I recommend wrapping them individually with saran wrap like this one and then placing in a freezer gallon bag for up to 6 months. To defrost, place in the refrigerator 24 hours before serving.
More Pumpkin Recipes
Celebrate the fall season with even more pumpkin recipes. From delicious canned pumpkin recipes to no bake pumpkin spice balls.
If you have an Instant Pot, you can try making these fun Instant Pot pumpkin spice bites.
Indulge in the ultimate Fall treat with this irresistible Pumpkin Spice Loaf. Perfect for those cozy afternoons, it's the ultimate treat that will have you coming back for more.
Make your own PSL at home with this Starbucks Pumpkin Sauce recipe. I always keep a batch on hand to make yummy pumpkin coffees.
Pumpkin Spice Muffins
These pumpkin spice muffins are the best! They taste just like fall in muffin form (and make your house smell so good)! They're so easy to make and come out perfectly moist every time. This is the perfect way to get in your pumpkin spice fix!
Ingredients
- 1 ¾ cups all purpose flour
- 1 cup sugar
- ½ cup coconut palm sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 eggs (or egg replacement to make Vegan)
- 1 teaspoon vanilla extract
- ½ cup unsweetened applesauce
- 1 15oz can pumpkin puree
Instructions
- Preheat the oven to 375 degrees and line a 12 cup muffin tin with parchment cups or spray with nonstick spray.
- In a medium bowl, combine the all purpose flour, sugar, coconut palm sugar, baking soda, salt, pumpkin pie spice and cinnamon. Mix until well combined.
- In a separate bowl, mix together the eggs (or egg replacement like Bob's Red Mill Egg Replacer to make Vegan), vanilla extract, unsweetened applesauce and pumpkin puree.
- Pour the egg mix into the flour mix and mix until combined (do not over mix!).
- Once combined, pour the batter evenly into the 12 cups.
- Bake for 24-26 minutes or until you can insert a toothpick in the middle of a muffin and it comes out clean
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 193Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 216mgCarbohydrates: 43gFiber: 2gSugar: 27gProtein: 3g
Pin for Later
[…] I’m always looking for new ways to use my Instant Pot accessories and after having success with my churro bites I knew I had to make a pumpkin spice version! It’s starting to get cooler around here and it’s been getting me in the mood for all things pumpkin (like my pumpkin spice muffins!) […]