Spiced Pumpkin Muffins

Spiced Pumpkin Muffins

"During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger."
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Ingredients

30 m servings 231 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Heat oven to 400 degrees F. Stir together all ingredients except butter, pumpkin, buttermilk and eggs in large bowl. Stir together all remaining ingredients in medium bowl. Stir into flour mixture just until moistened.
  2. Spoon batter into paper-lined or greased muffin pan. Bake for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan.

Reviews

24
  1. 32 Ratings

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Most helpful positive review

I only had a half cup of margerine so used some apple sauce to make up the difference...and they were plenty moist. Otherwise, followed the recipe exactly and found them to be a very nice muffin...

Most helpful critical review

This recipe had a few blunders in it, but after making the adjustments I list here, they were scrumptious. I upped the amount of pumpkin to a 15 oz. can (who wants to only use a cup?) I also a...

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This recipe had a few blunders in it, but after making the adjustments I list here, they were scrumptious. I upped the amount of pumpkin to a 15 oz. can (who wants to only use a cup?) I also a...

I only had a half cup of margerine so used some apple sauce to make up the difference...and they were plenty moist. Otherwise, followed the recipe exactly and found them to be a very nice muffin...

YUM!!! I used 1/4 cup canola oil and 1/4 cup applesauce instead of the butter, and slightly reduced the white sugar. I think I could further reduce it without much negative effect. Great reci...

VERY EASY AND GREAT TASTING...THANKS

Not a favorite. Were not extremely tasty.

Good with the changes suggested below. Will make again.

Followed all of LAURA DIECUTQUEEN's Suggestions, but I forgot to add the butter! Even with that error, these are fantastic! Kept pouring in Pumpkin Pie spice until I felt it was enough, and add...

This is absolutely the best recipe ever for pumpkin muffins. I started with just making the standard 12, well they were gone before they were cooled off. So i went back and upped the recipe to...

These turned out perfect! My five kids and husband devoured them. I didn't have buttermilk on hand so used regular 2% milk and they were fine. Oh, and I decreased the baking powder to 2 tsp. ...

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