Hello again! It’s Alicia from The Baker Upstairs, and I’m excited to share another delicious and pumpkin-y fall baking recipe with you. A few weeks ago I shared this easy pumpkin chocolate chip mug cake, and today I’m sharing these simple and delicious pumpkin spice muffins! They’re so delicious, and so easy to make too!
One of the really fun things about moving to a new state is that we get to host our family and friends when they visit. We love the opportunity to be tour guides in our new city, and to share our favorite places and things with our families. My kids get so excited when they know guests are coming, and we all work together to get the house ship-shape before our guests arrive. This week, my husband’s parents have been visiting, and we have had a great time showing them around. We’ve visited some of our favorite museums, took a fun day trip to the coast, and enjoyed some of our delicious local restaurants.
One of the challenges of having houseguests, though, is knowing what to feed them! I’m used to just cooking for my own small family, and adding new people to the mix means working around everyone’s likes and dislikes. It doesn’t help that my in-laws know that I’m a food blogger, so I feel like I need to dream up delicious and exotic meals three times a day. So far, they’ve been pretty pleased with everything I’ve fed them, and I hope the trend continues. 🙂 I made these pumpkin spice muffins for breakfast a few days ago, and they were a hit with everyone in my family. They’re so tasty, and the perfect fall breakfast!
These muffins are made with ingredients I nearly always have on hand in the pantry and fridge, so they’re easy to whip up any time I want a quick and delicious breakfast. I also think they’d be great for sending in the kids’ lunch boxes.
Pumpkin Spice Muffins
The full recipe is at the bottom of this post, but here’s what you’ll need:
- baking powder
- brown sugar
- pumpkin pie spice
- cinnamon sugar
- pumpkin seeds
The muffin batter is quick and easy to mix up, which makes these muffins perfect for a busy morning! You can have them in the oven in about ten minutes, and ready to eat in under thirty minutes total. Easy peasy!
The pumpkin seeds on top of the muffins are technically optional, but I love them! They add a nice little crunch to the top, and are especially delicious with the cinnamon sugar. My mother-in-law said the pumpkin seeds on top were her favorite part of these muffins too!
The muffins plump up nicely in the oven, and they also smell amazing as they bake. That pumpkin spice smell is just the essence of fall to me!
These muffins were the perfect breakfast with some scrambled eggs and fruit on the side. We actually found ourselves in a situation in which everyone was fighting over the last two muffins. They are really that good!
The muffins are light and tender, and have the perfect pumpkin spice flavor. They’re soft and moist, but still hold together well. The recipe makes twelve muffins, but I wish I had doubled the batch so we could have leftovers for later!
Although pumpkin is generally associated with fall, these muffins are so delicious that I’m going to be making them year round!
- 1¾ cups flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin
- ½ cup milk
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons cinnamon sugar
- ¼ cup pumpkin seeds
- Preheat the oven to 350. Line a cupcake tin with paper liners, then set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. In a small bowl or measuring cup, whisk together the pumpkin, milk, oil, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined.
- Scoop the muffin batter into the prepared cups, filling ¾ full. Sprinkle with cinnamon sugar, then top with pumpkin seeds.
- Bake 15-17 minutes, until a toothpick inserted in the center comes out clean.
These light and tender pumpkin spice muffins are amazingly delicious! They’re so easy to make – the perfect fall breakfast!