‘Tis the season for Pumpkin Spice ___ (Fill in the Blank). From pumpkin spice lattes to pumpkin spice baked goodies, it’s hard to stay away from the yummy festive treats that we get to enjoy once a year.
I wanted to share my favourite fall treat: Pumpkin Spice Muffins. I make them every year during the fall season (okay, I make them all year around, but it seems extra special baking them during this time of the year.
You can easily trade in the eggs or flour to make vegan or gluten-free muffins. For this recipe you can blend fresh pumpkin, or you can buy canned pumpkin puree.
The sky is the limit when it comes to toppings for the muffins. I choose to add pumpkin seeds, cranberries, granola, chia seeds, shredded coconut, pecans, and pumpkin icing. I’ve included the recipe below so give it a shot and indulge in fall’s greatest treat!
Pumpkin Spice Muffins
*Yields 12 large cupcakes
Preheat oven to 375°F (190°C). Grease 12 muffin cups. Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat butter, the white sugar, and brown sugar with an electric mixer in a bowl until large and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixture until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden, about 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.