Pumpkin Spice Muffins

Everyone should have a few easy, versatile, crowd-pleasing muffin recipes in their arsenal.  These easy, not-too-sweet Pumpkin Spice Muffins tick all the boxes.  First, they come together and bake up in minutes.  Second, they only call for 1/2 cup of sugar which means they’re a treat you can indulge in guilt-free.  Because they are lower sugar, you can really taste the pumpkin, the warm spices and the nuts and raisins.  We’ve all had muffins that are just so SWEET all they taste of is sugar.  Snore! Or as I like to say, NWC (not worth the calories).

Third, these Pumpkin Spice Muffins freeze beautifully so you can keep them on hand for quick snacks or breakfasts.  Finally, it’s such an easy recipe to vary in all kinds of ways.  Following the ingredients list I will share several ways I like to switch up this recipe to suit my cravings or what I have on hand. (Hint:  if you’re a juicer, then this recipe is a great way for you to utilize that leftover pulp!)  This recipe makes 12 standard or 24 mini muffins.

Don’t forget to Pin these Pumpkin Spice Muffins for later!

 

Here’s What You Need to Make Pumpkin Spice Muffins

  • 2/3 cup pumpkin puree (NOT pie filling)
  • ¼ cup butter or margarine
  • ½ cup sugar
  • 1 egg
  • 2 drops lemon oil*
  • 2 drops orange oil*
  • 1 tsp. vanilla (vanilla bean paste is nice)
  • 1 cup flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. pumpkin pie spice
  • ½ cup milk
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts
  • * or use ½ tsp. each lemon and orange extract or zest

Ingredients for Pumpkin Spice Muffins

Easy Ways to Switch Up These Muffins:

  1. Sub in mashed, cooked sweet potatoes for the pumpkin puree.
  2. Okay, this might seem weird, but when I use my juicer to make my favorite pineapple-carrot-apple juice, I use 2/3 of a cup of the leftover pulp to make these muffins.  Super yum and a fiber boost!
  3. Speaking of fiber boosting – you can easily swap in some whole wheat pastry flour for the all-purpose, or likewise, use any whole grain flours you enjoy using.
  4. If you’re feeling especially decadent, then toss in some bittersweet chocolate chips – minis if you are making mini muffins.

Here’s What to Do

Preheat oven to 375 and line muffin pan with papers or grease pan well.  Cream butter and sugar till light and fluffy, then beat in egg.  Next add vanilla, lemon and orange oils (or extracts/zests) and beat well.  Beat in pumpkin puree (batter will look curdled, but don’t worry).

Pumpkin Spice Muffin Batter will initially appear curdled

Whisk together flour, baking powder, soda, salt and spices.  Alternately add flour mixture and milk, starting with flour, then milk, then flour, adding raisins and nuts with last addition of flour.  Beat on low till almost combined; finish by folding with spatula.  As you can see – all’s well, no more weird curdling!

Pumpkin Spice Muffin Batter

Scoop batter into liners or greased pan.  A #12 disher makes very quick, neat work of this step.  In fact, there’s no easier way to evenly portion out batter for muffins or cupcakes.  If you don’t own a disher, do yourself a solid and get one (or several)!  A restaurant supply store is a great place to stock up on the cheap.

Bake muffins 17-18 minutes for regular sized or 10-11 mins for minis – or until toothpick inserted in center comes out with just a few moist crumbs.

Cool muffins in pans a few minutes before tipping them out to finish cooling on a wire rack.  As you can see, these aren’t great big, oversized muffins.  AKA, not killer carb and sugar bombs.  They are the perfect sized bite for a light breakfast or tea-time snack.  And if you’ve made my Pumpkin Spice Latte Syrup, they are a natural partner for a Pumpkin Spice Latte or Tea Latte!

Closeup of Pumpkin Spice Muffins

Enjoy!

Elizabeth

PS – You obviously like Pumpkin Spice or you wouldn’t be making these muffins, so why not use the rest of that can of pumpkin puree to whip up your own homemade Pumpkin Spice Latte Syrup?

Pumpkin Spice Muffins

Author Elizabeth at thewildolive.org

Ingredients

  • 2/3 cup pumpkin puree - NOT pie filling
  • ¼ cup butter or margarine
  • ½ cup sugar
  • 1 egg
  • 2 drops lemon oil*
  • 2 drops orange oil*
  • 1 tsp. vanilla - vanilla bean paste is nice
  • 1 cup flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt - generous
  • 1 tsp. pumpkin pie spice
  • ½ cup milk
  • ½ cup raisins
  • ½ cup chopped pecans or walnuts
  • * or use ½ tsp. each lemon and orange extract or zest

Instructions

  • Preheat oven to 375. Line muffin pan with papers or grease pan well.
  • Cream butter and sugar till light and fluffy. Beat in egg.
  • Add vanilla, lemon and orange oil (or extracts/zests) and beat well. Beat in pumpkin puree (batter will look curdled).
  • Whisk together flour, baking powder, soda, salt and spices. Alternately add flour mixture and milk, starting with flour, then milk, then flour. Add raisins and nuts with last addition of flour.
  • Beat on low till almost combined; finish by folding with spatula.
  • Scoop batter into liners (or greased pan) and bake 17-18 minutes for regular sized or 10-11 mins for minis – until toothpick inserted in center comes out with just a few moist crumbs.

Notes

Four Easy Ways to Vary This Recipe
  1. Sub in mashed, cooked sweet potatoes for the pumpkin puree.
  2. Okay, this might seem weird, but when I use my juicer to make my favorite pineapple-carrot-apple juice, I use 2/3 of a cup of the leftover pulp to make these muffins.  Super yum and a fiber boost!
  3. Speaking of fiber boosting - you can easily swap in some whole wheat pastry flour for the all-purpose, or use any whole grain flours you like using.  The hearty ingredients in this muffin can take it!
  4. If you're feeling especially decadent toss in some bittersweet chocolate chips - minis if you are making mini muffins.