Pumpkin Spice Muffins
These cake-like pumpkin spice muffins are made with canned pumpkin purée and warm spices for an easy bake any time of year. Top them with coarse sugar, or dip them in melted butter and pumpkin-spiced sugar for a cinnamon-sugar doughnut-inspired finish.
Ingredients
Pumpkin Pie Spice
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1½ tsp ground allspice
- 1½ tsp ground cloves
Muffins
- 1¾ cups all-purpose flour
- 1¾ tsp Pumpkin Pie Spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup packed light-brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1¼ cups canned pumpkin purée
- ⅔ cup vegetable oil
- ¼ cup 2% or whole milk
- 1½ tsp vanilla
- 2 tbsp coarse sugar for topping
Instructions
- Make the Pumpkin Pie Spice: Combine the cinnamon, ginger, nutmeg, allspice and cloves in a small bowl. Measure 1¾ tsp for the muffins; store the remaining spice mixture in an airtight container.
- Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.
- In bowl, whisk together flour, Pumpkin Pie Spice, cinnamon, baking soda, baking powder and salt until combined.
- In large bowl, whisk together brown sugar, granulated sugar and eggs until light; add pumpkin purée, oil, milk and vanilla, and whisk until smooth. Stir in flour mixture until just combined.
- Divide batter among prepared cups; sprinkle about 1⁄2 tsp of coarse sugar over each muffin. Bake until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
Notes
Cinnamon-Sugar Doughnut Topping: For a doughnut-inspired topping, omit the coarse sugar before baking. Once baked, dip the muffins in ⅓ cup melted butter, then in ⅓ cup granulated sugar mixed with 1 tsp Pumpkin Pie Spice.