Pumpkin Spice Muffins Recipe - Allrecipes.com
Pumpkin Spice Muffins Recipe

Pumpkin Spice Muffins

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"If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  2. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  3. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2003

I do not understand how others had a hard time with this recipe. If you follow it exactly as written it works GREAT. Thanks again Robin for a wonderful recipe! I may try adding 2/3 cup of raisins to the next batch for a change of pace. I really enjoy pumpkin and these are great... not to mention healthy! If you do not have the flour called for do not waste your time and money. It would make up differently! This is chemistry folks!

 
Most Helpful Critical Review
Apr 14, 2003

Very healthy breakfast food, easy to make. I think dried cranberries or cherries would liven this recipe up a bit but still keep them healthy.

 
Aug 14, 2003

it's hard to tell when these muffins are done, because the center is still very wet when the top is nice and brown. Mine did not rise well at all, and the centers were almost mushy. Still, the flavor was good and they're so healthy that I will definitely try again. Add extra almond and vanilla extracts for better flavor.

 
Apr 14, 2003

I would use less nutmeg next time. My husband and I thought they were pretty good, but our kids devoured them - especially when I topped them with peanutbutter. We avoid sugar so we substituted 2T applejuice concentrate for the sugar.

 
May 29, 2011

UPDATE: Please read before making these muffins.... This recipe is truly for those of us who are diabetic, and/or are watching carb intake; because of the lack of added fat and the addition of the applesauce, the texture may take some getting used to. But for those of us who need this recipe to work, it certainly does. Per the reviews, I cut the applesauce in HALF, and doubled the spices. This took care of the "too moist" problem. I also added a tablespoon of ground flax seed for additional fiber. They were delicious. As stated, if you DON'T need to watch your fat, carbs, and calories please choose another pumpkin muffin recipe with full fat. For those of us who need this recipe, I, for one, was not disappointed.

 
Dec 16, 2003

This is a delicious, sweet, and spicy recipie. I love the muffins so much; they are esspecially good when you add raisins or some chopped nuts. I also add a tsp. of almond extract and a tsp. of vanilla extract to add more flavor because I love almonds but want these muffins to serve as "diet" muffins. This is definatly a recipie to try.

 
Apr 30, 2012

I wanted this to be more pumpkin than apple--what I did was used two cups of pumpkin puree and one cup of applesauce. I did sprinkle a little brown sugar over each muffin before baking. My muffins were done at 22 minutes. These turned out quite big--very fluffy and moist. Very pretty muffin. My one issue was that it had a little too much nutmeg. I'd like to make this again but I think I would use pumpkin pie spice instead of the individual spices.

 
Apr 14, 2003

These muffins are very moist, but I found them also to be very bland. I added the extra spices and vanilla and almond extract that some had suggested and still didn't get any flavor out of them.

 

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Nutrition

  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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