Is there anything more Autumnal (or Fall) than spiced pumpkin muffins? Pinterest and Instagram are full of pumpkin spice everything at this time of year and I’m here for it! I love Autumn. These pumpkin muffins are soft, fluffy and delicately spiced – your kitchen will smell amazing as they bake!
This easy recipe for spiced pumpkin muffins is made from scratch and uses homemade pumpkin puree, but you can always use premade if you prefer not having to faff about with a pumpkin or squash. I’ve added a streusel topping for a bit of extra crunch, but you can always leave this out if you’d rather not make it.
Here’s the recipe for your new favourite pumpkin muffins.
What Ingredients Do You Need to Make Pumpkin Spice Muffins?
To make these easy spiced pumpkin muffins you will need pumpkin puree, plain flour, baking powder, light brown sugar, unsalted butter, 2 eggs, ground cinnamon, ground nutmeg and ground mixed spice, and for the streusel topping you will need plain flour, light brown sugar, rolled oats, unsalted butter, ground nutmeg.
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Spiced Pumpkin Muffin with Streusel Topping
Equipment
Ingredients
Pumpkin Spice Muffins
- 200 grams pumpkin puree
- 225 grams plain flour
- 1 teaspoon baking powder
- 150 grams light brown sugar
- 125 grams unsalted butter
- 2 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground mixed spice
Streusel Topping
- 60 grams plain flour
- 50 grams light brown sugar
- 35 grams rolled oats
- 50 grams unsalted butter
- 0.5 teaspoon ground nutmeg
Instructions
Pumpkin Puree
- Preheat your oven to 200º C and line a baking tray with foil.
- Carefully peel and chop your pumpkin or squash. This recipe uses approximately half an average sized squash.
- Add the pumpkin or squash to the tray, sprinkle with a little salt and place in the oven for 20-25 minutes, until soft.
- Using a food processor or blender, blend the cooked pumpkin or squash until smooth. Set aside to cool.
Streusel Topping
- Add the flour, butter, sugar and oats to a bowl and combine well. Set aside.
Pumpkin Spice Muffins
- Preheat your oven to 190º C and line a 12 hole muffin tin with cupcake liners.
- Cream together the butter and sugar in the bowl of a stand mixer until light and fluffy.
- Crack the eggs into a jug and add to the mixture, one by one, mixing well.
- Add the flour, nutmeg, cinnamon, mixed spice and baking powder. Mix until only just combined, taking care not to overmix.
- Add the pumpkin puree (whether homemade or premade) and swirl through the mix.
- Distribute the mix between the muffin wrappers. You can use an ice cream scoop for even muffins, or just use a spoon. Whatever works for you! Sprinkle some of the streusel topping on each muffin.
- Bake for 8 minutes, then reduce the oven temperature to 175º C and bake for a further 10-12 minutes. The muffins are ready when they're golden on top, and when you insert a toothpick into the muffin it will come out clean.
Recipe Variations
You can use homemade or pre-bought pumpkin puree in this spiced pumpkin muffins recipe. Either will work.
Change your spices to suit your preferences – you could add ginger.
Replace the streusel with a white chocolate drizzle for extra sweetness, or use a cream cheese frosting to make a classic flavour combination.
For more muffin recipes, why not try Apple and Cinnamon Muffins or Banana Chocolate Chip Muffins?
How Long Do These Muffins Store?
Stored in an air tight container, these pumpkin muffins should last for up to 5 days. You can also freeze the muffins – simply pop them in a tub and they should keep for up to 3 months. Allow to thaw out before eating – they should take about an hour. Be aware that freezing and thawing muffins may cause the muffin wrappers to peel away from the actual muffins however.
You might also like Pumpkin Spice Cupcakes with Brown Butter Icing
