Best 20 Pumpkin Spice Muffins Recipes

TIM HORTONS PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F and line a 12 cup muffin tin with muffin papers.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg. Then mix in 1/4 cup (50 mL) of the pumpkin seeds.
• In separate bowl, whisk together the wet ingredients: eggs, pumpkin puree, oil, milk, and vanilla. Pour over dry ingredients and stir just until dry ingredients are moistened.
• Spoon into prepared muffin cups. Sprinkle with remaining pumpkin seeds. Bake in center of a 375°F (190°C) oven about 20 to 25 minutes or until muffins are golden and tops are firm to the touch. Let cool in pan on rack for 5 minutes before transferring to a wire rack to cool.
• While the muffins are baking, whisk together the cream cheese, confectioner's sugar, vanilla, and lemon juice. (If the frosting is too thick, add a bit more lemon juice. If too runny, add more confectioner's sugar.) Set aside.
• When muffins are cooled completely, inject each muffin with a generous amount (1-2 tbsp) of cream cheese frosting and enjoy!

PUMPKIN SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
• In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
• Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

WEIGHT WATCHERS PUMPKIN SPICE MUFFINS

Steps:

• Mix pumpkin, cake mix, and water together with a hand mixer.
• Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease).
• Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.

EASY PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
• Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN SPICE MUFFINS

Steps:

• Heat the oven to 375 degrees F and line a standard 12-cup muffin tin with paper liners. Combine the spice cake mix and the pumpkin puree in a large bowl. Divide the batter between the lined muffin cups (mixture will be thick). Bake until a toothpick inserted near the center of a muffin comes out clean, 18 to 20 minutes. Cool slightly on a wire rack. Serve warm with lots of butter.

LOW FAT OATMEAL PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• Oil or spray muffin tins with cooking spray.
• Sift together the dry ingredients.
• Add the rest of the ingredients and stir until just moistened.
• Divide into 12 muffins and bake for 15-20 minutes until cooked in centre.
• Remove from pan after 5-10 minutes and let cool.
• place in a airtight container and try not to eat for 24 hours as they will become more moist.

PUMPKIN SPICE MUFFINS

Steps:

• In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

PUMPKIN SPICE COFFEE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Combine warm water and coffee granules together in a cup until coffee is dissolved; pour into a large bowl. Mix flour, sugar, pumpkin puree, vegetable oil, eggs, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into coffee until batter is thoroughly mixed; fold in chocolate chips. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

GLUTEN-FREE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
• Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
• Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
• Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

WHITE CHOCOLATE PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 9 muffin cups with paper muffin liners.
• Whisk 1 1/2 cups sifted flour, white sugar, brown sugar, pumpkin pie spice, baking powder, and salt together in a large bowl. Stir pumpkin puree, vegetable oil, milk, egg, vanilla extract, and lemon extract together in another bowl.
• Pour pumpkin puree mixture into flour mixture; stir until batter is just combined.
• Stir white chocolate chips and 1 tablespoon flour together in a bowl until chips are coated. Fold chips into batter; spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

WHOLE GRAIN PUMPKIN SPICE MUFFINS

Steps:

• 1. Mix all ingredients, pour into one 12-cup muffin pan. Bake at 400 degrees for 15-20 minutes or until done.

PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE

Steps:

• Preheat oven to 350°F
• Mix all dry ingredients in a large bowl.
• Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
• Whisk all ingredients until combined and smooth.
• Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
• Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

1-GRAM FAT PUMPKIN SPICE MUFFINS (LOW FAT)

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Line three (12-cup) regular size muffin tins with paper liners, then spray the bottom of the paper liners with cooking spray.
• In a large bowl mix together flour with brown sugar (or Splenda sugar if using) baking powder, baking soda, salt, nutmeg, cinnamon and cloves until well combined.
• In another bowl whisk or beat on low speed of an electric mixer the eggs with pumpkin puree, applesauce and fat-free yogurt until smooth and well blended.
• Stir in raisins until combined.
• Evenly divide the batter between all the muffin tins.
• Bake for about 30 minutes or until the muffins test done.

PUMPKIN SPICE MUFFINS - DIABETIC

Steps:

• Preheat oven to 350.
• Place applesauce in sieve and allow to drain 5-10 minutes. Discard liquid.
• In medium bowl, combine pumpkin, egg substitute, sugar substitute, sugar, applesauce, vegetable oil, almond extract, and Glucerna shake.
• Slowly add flour mixture to pumpkin mixture. Mix until just moistened and fold in raisins.
• Line muffin pan with paper liners. Pour batter into liners filling to top.
• Bake 25-30 minutes. Cool 10 minutes before removing from muffin pan.

PUMPKIN AND SPICE AND EVERYTHING NICE MUFFINS

Steps:

• Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray and set aside.
• In a medium bowl, combine flour, wheat bran or wheat germ, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
• In a large bowl, whisk together pumpkin, yogurt, honey, butter, egg and vanilla. Stir in carrots.
• Add dry ingredients to wet ingredients and stir using a wooden spoon just until moistened. Fold in chocolate chips (and walnuts, if using). Batter will be thick.
• Divide batter evenly amonf 12 mufin cups. Bake on middle oven rack for 20-22 minutes, or until a wooden pick inserted in center comes out clean.
• Cool on a wire rack.

PUMPKIN, SPICE AND EVERYTHING NICE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Grease or paper-line 24 muffin cups
• 2. Combine cake mix, pumpkin, eggs and water in a large mixing bowl until moistened. Beat on low speed for 30 seconds. Scrape the bowl and beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.
• 3. Bake for 18-22 minutes or until toothpick comes out clean.

BANANA PUMPKIN SPICE MUFFINS

Steps:

• Preheat you oven to 350 degrees and either line a muffin tin with papers or coat it with cooking spray.
• Mash your bananas thoroughly and add in the sugar and oil, stirring to combine. Toss in the cinnamon, salt, both flours, baking powder and soda all at once, and mix just enough to moisten all of the dry ingredients, but there's no need to be too thorough. Finally, add in the pumpkin butter and stir that well, being careful not to over-mix. The resulting batter should be rather thick.
• Spoon the batter into your prepared tins, mounding it up generously in the centers. Sprinkle oats and cinnamon on top as desired, and bake for 15 - 25 minutes until golden brown, and a tooth pick inserted into the middle comes out clean. Let cool on a wire rack and enjoy.

WW PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 350.
• In a large mixing bowl combine pumpkin, water, sugar, splenda (if using), applesauce, egg and egg whites.
• Beat with an electric mixer until well blended.
• In a separate bowl combine both flours, baking soda, salt, baking powder, cinnamon, nutmeg and cloves and stir until combined. (I like to use a pastry cutter so make sure the baking soda and powder are evenly distributed).
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Spray muffin pan cups very well with Pam. You can use cupcake papers but the muffins tend to stick to it.
• Measure 1/3 cup of batter into each muffin cup. There will be 1/3 cup left over for the 25th muffin. I usually toss it rather than bake one muffin.
• Bake for 20-25 min or until toothpick inserted into center of cupcakes comes out clean.
• Tap on bottom of pan to dislodge muffins.
• ENJOY!

PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375°F.
• Mix flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Add pumpkin, ½ cup of water. Stir until just mixed.
• Spoon batter into oil-sprayed muffin cups, filling to just below tops.
• Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.

PUMPKIN SPICE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Combine dry ingredients in a large bowl.
• Set aside.
• In a separate bowl, whisk together pumpkin, carrots, buttermilk, honey, butter or margarine, egg, vanilla, and orange zest.
• Add to flour mixture, stirring just until moistened.
• This is a thick batter.
• Fold walnuts (if using) into batter, gently.
• Spoon batter into 12-cup muffin pan (lightly greased or sprayed with nonstick spray).
• Bake for 20 minutes, or until toothpick inserted in center comes out clean.
• Remove from pan and cool on a wire rack.