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Pumpkin Spice Muffins Recipe

Pumpkin Spice Muffins Recipe
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★★★★★

4.9 from 20 reviews

Delight in the warm flavors of autumn with these moist and flavorful Pumpkin Spice Muffins. Packed with pumpkin, aromatic spices, and studded with plump raisins and crunchy pecans, these muffins make a perfect breakfast treat or cozy snack.

Ingredients

Scale

Dry Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon freshly ground nutmeg
  • 1 cup granulated sugar

Wet Ingredients

  • ¾ cup vegetable oil
  • ½ cup canned solid packed pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • ½ cup chopped pecans
  • ½ cup raisins

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and set aside to ensure your muffins bake evenly and don’t stick.
  2. Soften Raisins: Place raisins in a small bowl and cover with boiling water. Let them soak for about 5 minutes until plump, then drain thoroughly and set aside to incorporate soft, juicy raisins in the muffins.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, sugar, pumpkin pie spice, and freshly ground nutmeg to evenly distribute the leavening and spices.
  4. Combine Wet Ingredients: In a separate large bowl, beat together the eggs, canned pumpkin, vegetable oil, and vanilla extract until smooth and well combined.
  5. Blend Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined, avoiding overmixing to keep muffins tender.
  6. Fold in Add-ins: Carefully fold the plumped raisins and chopped pecans into the batter to ensure even distribution of flavors and textures.
  7. Bake Muffins: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for about 25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container for up to one week.

Notes

  • Press the raisins gently after soaking to remove excess water before folding into the batter.
  • For a nut-free version, omit pecans or substitute with pumpkin seeds.
  • Use fresh pumpkin puree for a homemade touch, or canned pumpkin for convenience.
  • Store muffins in an airtight container at room temperature for up to one week or freeze for longer preservation.
  • These muffins can be made dairy-free and egg-free by substituting oil with applesauce and using flax eggs instead of regular eggs.

Nutrition

Keywords: Pumpkin spice muffins, pumpkin muffins, autumn recipes, fall baking, spiced muffins, raisin muffins, pecan muffins

Find it online: https://flavorsbymaya.com/pumpkin-spice-muffins-recipe/