Make Ahead
Pumpkin Spice Muffins
Popular on Food52
4 Reviews
Jo A.
November 13, 2018
i love this recipe..I've made it twice since I found out a good friend has a pumpkin muffin as her "cheat" from her diet. I changed it up a bit...increased the cinnamon, added in some pumpkin pie spice and added some chopped pecans. Second batch I tried walnuts (not as good as pecans) and also added in some sugared chopped ginger! What a burst of flavor. The best thing about this recipe...the moistness! Even on the 3rd day...muffin consistency was like it was fresh baked.
Ghazzzit
November 4, 2011
Thanks so much for sharing this recipe! I made them this morning with a few tweaks and they turned out fantastic. I halved the recipe to make 6 jumbo muffins. I used all whole wheat flour, halved the oil and used half lowFat milk in its place. About 1/2c toasted Pepitos in place of the raisins/walnuts as I had a bunch leftover from cheese1227's caramel recipe. 25 mins and they came out perfectly moist and not too sweet. When I make them again I plan to double the spice mixture for a larger burst of flavor to counter the pepitos.
Anna W.
November 2, 2011
I'm so glad you liked them! They are super-moist, even with the normal amount of pumpkin. I think the 4 eggs and the cup of oil help contribute to that, too!
lbg217
October 31, 2011
I made these yesterday and brought them into the office today. I halved the recipe because I didn't have enough pumpkin, but ended up with more than half the amount of pumpkin and used it all (almost 1.5 cup). I did not add the raisins or walnuts, and was rather liberal with the spices. They turned out fabulously - super duper moist because of the extra pumpkin I think. Everyone loved them.
See what other Food52ers are saying.