Best Ever Pumpkin Spice Muffins

I love Pumpkin Spice season.  I also happen to love muffins.  I make at least one batch of muffins per week.  So, it only makes sense that I would find the best, most delicious pumpkin spice muffins!  

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Pumpkin Spice season seems to run longer every year.  I’d say it runs from September through November now. It used to just be October.  I personally keep canned pumpkin in my pantry year-round. I don’t only make muffins.  I’ll make coffee drinks, donuts (see my Pumpkin cream-filled Cinnamon Donuts here), pancakes, soups, stews… you name it.  Pumpkin is such a versatile and healthy ingredient. Pumpkin Spice is only one way to season pumpkin. There are many ways.  For more inspiration, check out this savory Pumpkin Cream Sauce recipe.

Some recipe tips: When you are baking these Best Ever Pumpkin Spice Muffins, be careful not to overbake.  The best texture comes from pulling them out of the oven right as they firm up. So be sure to check them at 18 minutes.  Also, I personally make the streusel topping with my fingers. I find it better to create the even texture that way, but you can use a fork to mix it up.  

My Best Ever Pumpkin Spice Muffins have the hearty texture of a good breakfast muffin topped with a streusel that includes crispy pumpkin seeds.  They are a true delight. 

Things you’ll Need: Muffin Tin, Batter Scoop (#sponsored) 

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Serves: 16 Prep Time: 15 Minutes Cook Time: 20 Minutes

Ingredients:

MUFFINS

• 2-½ Cups Flour
• ¾ Cups Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• ¼ teaspoon Allspice
• ¾ teaspoon Kosher Salt
• 1 Cups Pumpkin Puree
• ½ Cups Oil
• 2 Eggs
• ¾ Cups Non-Dairy Milk

STREUSEL

• 1 Tablespoon Margarine, softened
• ¼ Cups Brown Sugar
• ½ teaspoon Cinnamon
• 2 Tablespoons Flour
• 2 Tablespoons Shelled Pumpkin Seeds

Instructions:  

1. Preheat the oven to 375.  Lightly spray 16 muffin cups.  (uses 2 muffin tins)
2. In a large bowl, whisk together Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, 
3. Nutmeg, Allspice, and Kosher Salt. Set Aside.
4. In a medium bowl, whisk together Pumpkin Puree, Oil, Eggs, and Non-dairy Milk.  
5. Pour the wet ingredients into the large bowl of dry ingredients.  Mix just until the flour is all wet. Do not try to beat out the lumps.
6. Scoop the batter using an old-fashioned ice cream scoop or a ¼ cup measuring scoop and place one scoop into each muffin cup.
7. Now, in a small bowl mix the streusel.  Combine Margarine, Brown Sugar, Cinnamon, Flour, and Pumpkin Seeds by hand until a crumble is formed.
8. Evenly top each muffin with crumbs.  (approx 1-½ teaspoons per muffin)
9. Bake the muffins at 375 degrees for 18-20 minutes.  Remove from the oven and let cool 5 minutes in the pan before transferring to a cooling rack.  
10. Muffins keep on the counter for a few days or in the fridge for a week.  They can also be frozen to be served at a later time.

Best Ever Pumpkin Spice Muffins

Course: Breakfast

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: Fall, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Trendy

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 16 Muffins

Calories: 164kcal

I love Pumpkin Spice season. I also happen to love muffins. I make at least one batch of muffins per week. So, it only makes sense that I would find the best, most delicious pumpkin spice muffins!

Print Recipe

Equipment

• Muffin Tin
• Batter Scoop (¼ cup)

Ingredients

MUFFINS

• 2-½ Cups Flour
• ¾ Cups Sugar
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• ¼ teaspoon Allspice
• ¾ teaspoon Kosher Salt
• 1 Cups Pumpkin Puree
• ½ Cups Oil
• 2 Eggs
• ¾ Cups Non-Dairy Milk

STREUSEL

• 1 Tablespoon Margarine softened
• ¼ Cups Brown Sugar
• ½ teaspoon Cinnamon
• 2 Tablespoons Flour
• 2 Tablespoons Shelled Pumpkin Seeds

Instructions

• Preheat the oven to 375. Lightly spray 16 muffin cups. (uses 2 muffin tins)
• In a large bowl, whisk together Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Nutmeg, Allspice, and Kosher Salt. Set Aside.
• In a medium bowl, whisk together Pumpkin Puree, Oil, Eggs, and Non-dairy Milk.
• Pour the wet ingredients into the large bowl of dry ingredients. Mix just until the flour is all wet. Do not try to beat out the lumps.
• Scoop the batter using an old-fashioned ice cream scoop or a ¼ cup measuring scoop and place one scoop into each muffin cup.
• Now, in a small bowl mix the streusel. Combine Margarine, Brown Sugar, Cinnamon, Flour, and Pumpkin Seeds by hand until a crumble is formed.
• Evenly top each muffin with crumbs. (approx 1-½ teaspoons per muffin)
• Bake the muffins at 375 degrees for 18-20 minutes. Remove from the oven and let cool 5 minutes in the pan before transferring to a cooling rack.

Video

Notes

Muffins keep on the counter for a few days or in the fridge for a week. They can also be frozen to be served at a later time.

Nutrition

Serving: 1g | Sodium: 158.2mg | Sugar: 12.1g | Cholesterol: 23.3mg | Calories: 164kcal | Fat: 8.7g | Protein: 2.3g | Carbohydrates: 20.4g