Moist and delicious pumpkin spice muffins can be enjoyed year round as is, with cream cheese frosting, or topped with coarse sugar for a decorative touch.
Pumpkin spice muffins are particularly popular during the fall, as well as during holiday season between Halloween and Christmas. Just because pumpkin spice muffins are a seasonal favorite doesn’t mean that you can’t enjoy them all year round. These moist and delicious muffins are great as is or with a cream cheese frosting. You can also top the muffins with coarse sugar for a decorative touch.
Pumpkin Spice Muffins
Tip: Be sure to choose 100% pure pumpkin instead of pumpkin pie filling for this recipe because you will be adding sugar and spices to the recipe.
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- 4 eggs
- 1x 15 oz can pure pumpkin (not pumpkin pie filling)
- 3½ cups all-purpose flour
- 2 1/2 cups sugar
- 2 tsp baking soda
- 1 cup canola oil
- 1 tsp salt
- 1½ tsp cinnamon
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp ginger
- 2/3 cup water
- ½ cup coarse decorating sugar
Preheat the oven to 350 degrees f.
Place 12 regular-sized cupcake liners into the muffin pan(s).
Place the sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.
Place the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger into a small bowl and stir to combine.
Add the dry mixture to the pumpkin batter and beat on low until all ingredients are moist.
Fill the cupcake liners with batter until they are ¾ full.
Bake the muffins for 12-15 minutes, then remove from oven. Then, 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. The total cooking time should be 25-30 minutes.
Remove the muffins from the oven and cool for 5-10 minutes before moving the muffins to wire baking racks to cool completely.
Serve and enjoy!