Pumpkin Spice Muffins

If you want to up your pumpkin spice game this season, bake up a batch of these super easy and delicious Pumpkin Spice Muffins. They pair well with pumpkin spice lattes, flannel shirts, leggings, apple picking and hay rides!

It’s the most wonderful time of the year. When we can stop worrying about bathing suits and shorts and instead it’s socially acceptable to wear the stretchiest, baggiest and most comfortable clothing for the next several months. There is no better time in New England than the fall. I’m pretty sure either Paul Revere or Tom Brady invented Pumpkin Spice. (I don’t know if that’s true, but let’s go with that). All things apple, cider, pumpkin we happily stuff our faces with – like bears preparing for winter hibernation – because we all know snowmaggeddon is coming so we are doing everything we can to enjoy these beautiful fall temperatures and flavors while they last. I even just febreezed the living bejesus out of my house yesterday with a new Pumpkin Spice flavor because why wouldn’t I want every square inch of my house to be drenched with this delicious flavor. While waiting for them to be baked, you can pass the time on games like sip777.

I’ve been crushing Pumpkin Spice iced coffees for the past two weeks so it was only a matter of time before I started baking with pumpkin again. I was actually surprised I hadn’t already done a muffin recipe yet but I’ll take care of that today. There’s so many variations of pumpkin muffins out there, but I settled on this recipe from Baked by Rachel because you can never go wrong with a good streusel topping!

Step 1: Preheat the oven to 350 degrees. Line 18 muffin tins with papers and spritz with nonstick spray. To make the streusel topping, combine the light brown sugar, granulated sugar, cinnamon, flour and melted butter in a medium bowl with a wooden spoon. Use your hands to break it up into chunks around the size of a pea. Set aside.

Step 2: In your mixing bowl, cream together the butters and sugars. Add in the egg, vanilla and pumpkin puree until well blended and smooth.

Step 3: Sift together the dry ingredients and slowly add to the wet batter, mixing on a low speed until well incorporated. Use a large cookie scoop to place even-size portions of the batter into the muffin tins. Sprinkle generously with the streusel mixture.

Step 4: Bake at 350 degrees for 20-25 minutes until the muffins are firm to the touch and a toothpick comes out clean. Let them sit for a few minutes to cool before diving in face first.

You can’t get more basic than having one of these Pumpkin Spice Muffins for breakfast in the fall with your Pumpkin Spice Latte. They are jam packed with pumpkin flavor, and the cinnamon, nutmeg and clove spice mixture is just forgetaboutit delicious.

Luckily I was seeing my former favorite intern Abby the morning after I baked these up so I gave her the whole batch since she is one of my most reliable taste testers and baked good runners.

The next pumpkin muffin recipe (yes, there will be more, prepare yourself) will be in the bigger Texas-size muffin tins. I left both of those down the Cape so I need to get some for my Boston house because once you go big you can never go back to regular-sized muffins.

What are your favorite fall flavors? I’m making a list of all of the recipes I want to binge bake over the next few weeks, so if you want anything in particular let me know! Happy fall!

Print Recipe

Pumpkin Spice Muffins

Yield: 18 regular-size muffins

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

Streusel Topping:

• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 3/4 cup all-purpose flour
• 1/4 cup butter, melted

Muffin Batter:

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon all spice
• 1/4 teaspoon nutmeg
• Pinch ground cloves
• 2 cups all purpose flour

Directions:

1. Preheat the oven to 350 degrees. Line 18 muffin tins with papers and spritz with nonstick spray. To make the streusel topping, combine the light brown sugar, granulated sugar, cinnamon, flour and melted butter in a medium bowl with a wooden spoon. Use your hands to break it up into chunks around the size of a pea. Set aside.
2. In your mixing bowl, cream together the butters and sugars. Add in the egg, vanilla and pumpkin puree until well blended and smooth.
3. Sift together the dry ingredients and slowly add to the wet batter, mixing on a low speed until well incorporated. Use a large cookie scoop to place even-size portions of the batter into the muffin tins. Sprinkle generously with the streusel mixture.
4. Bake at 350 degrees for 20-25 minutes until the muffins are firm to the touch and a toothpick comes out clean. Let them sit for a few minutes to cool before diving in face first.