Pumpkin Spice Muffins

By • November 3, 2013 0 Comments

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Author Notes: An easy fall muffin recipe with wonderful fall spices and pumpkin. Great with a hot cup of coffee or tea. Chelle


Makes 12 muffins


  • 1 1/2 cups flour
  • 1/2 teaspoon kosher salt
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 cup pumpkin puree
  • 6 tablespoons salted butter
  • 1/2 cup cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar
  • 1/4 teaspoon cinnamon


  • 1/2 cup powdered sugar
  • 4 teaspoons cream
  • 1 teaspoon vanilla extract
  1. 1. Preheat oven to 400*. Grease muffin pan and set aside.
  2. In the bowl of a large stand mixer add all batter ingredients. Mix until well combined, stopping once or twice to scrap down the sides of the bowl with a rubber spatula.
  3. Fill muffin cups using batter. Each cup should be about half way full. Lightly sprinkle/dust the top of each muffin cup using the additional sugar and cinnamon.
  4. Bake at 400* for 20-25 min. Muffins will be small but have a nice rounded top and be a medium brown. Cool for 15 min and remove from pan.
  5. In a small sauce pan over low heat melt together powdered sugar, vanilla and cream stirring continuously to prevent burning. Drizzle over muffins.

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