Spiced Pumpkin Muffins Recipe - Allrecipes.com
Spiced Pumpkin Muffins Recipe
  • READY IN 30 mins

Spiced Pumpkin Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

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. I have made many different pumpkin muffins and i found these refreshingly different in that they don't use as much pumpkin...allows them to be very light in texture as opposed to the usual heavy pumpkin muffin.

 
Most Helpful Critical Review
Jan 25, 2004

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 adjusted the white sugar to 1 1/2 cups, and evened out the baking powder and baking soda to 2 tsp. and 1 tsp. respectively. I also added 4 tbsp. of veg. oil because otherwise they would have been awfully dry. For those who don't have buttermilk handy do you know you can make your own using the right amount of milk and adding a tsp. or so of vinegar? You NEVER taste the vinegar. Just let it sit for a minute or two before adding. I also added an extra egg to help with the binding. I upped the amounts of all the spices to 2 tbsp each of nutmeg, ginger and cinnamon. After that we enjoyed these very much!

 

32 Ratings

Jan 25, 2004

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 recipe!

 
Jan 25, 2004

VERY EASY AND GREAT TASTING...THANKS

 
Jan 25, 2004

Not a favorite. Were not extremely tasty.

 
Feb 19, 2008

Good with the changes suggested below. Will make again.

 
Feb 01, 2008

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 added more cinnamon as well. Added chocolate chips to the last half of the batter. The 4 year olds tore these up! And decided to skip their Pancake and bacon "breakfast for dinner" and just eat the muffins (several muffins, I might add)! (Yield: 24 Full size muffins and 12 mini's)

 
Jun 11, 2005

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 72 and ended up making two batches of 72 in less than a week. Everyone that got them thought they were wonderful. It was also an inexpensive thanksgiving gift for work and school. I included a copy of the recipe (reduced back to 12) and several people have thanked me also.

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 405 mg
  • 16%

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

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