Although pumpkin spice muffins are traditionally a Fall favorite, there is no reason you can’t enjoy these delicious treats all year round. This version is topped with coarse sugar for a decorative touch, but they are just as wonderful plain or with a cream cheese frosting. I really enjoy the spicy punch of flavor from fresh grated nutmeg, but off the shelf pumpkin pie spice can also be used with delicious results. Pair with a mug of mulled apple cider for the perfect cold weather warm up.
Tip: Be sure to use 100% pure pumpkin instead pumpkin pie filling for this recipe because you are already adding sugar and spices to this recipe.
Pumpkin Spice Muffins Ingredients
2 1/2 cups sugar
1 cups canola or vegetable oil
2/3 cups water
4 large eggs, room temperature
15 oz. can pure pumpkin (not pumpkin pie filling)
3½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
2 teaspoons pumpkin pie spice
Optional: 1/2 cup coarse decorating sugar crystals
Pumpkin Spice Muffins Directions
- Preheat oven to 350 degrees
- Line muffin pan with 12 regular-sized cupcake liners.
- Add flour, baking soda, salt, and spices to small bowl and mix to combine.
- Combine sugar, oil, water, eggs, and pumpkin puree in a large mixing bowl and beat on low until all ingredients are combined.
- Add dry mixture to pumpkin batter and beat on low just until all ingredients are just combined. Do not over mix.
- Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. (Total cooking time should be 25-30 minutes).
Tip: If using frosting, do not add the coarse sugar during baking. A colorful decorative sugar can be added to the top of the frosting for an extra pop of color.