Make Ahead

Best-Ever Pumpkin Spice Muffins

October  5, 2020
1 Rating
Photo by Theresa Lemieux
Author Notes

This recipe has been refined over 15 years to come up with the most tender, flavourful, irresistible pumpkin muffin ever. The almond flour keeps it moist for days. —Theresa Lemieux

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Makes 12
Ingredients
  • Pumpkin Muffin Batter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • ½ cups almond flour
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • teaspoons cinnamon
  • ½ teaspoons freshly ground nutmeg
  • ½ teaspoons ginger
  • ¼ teaspoons ground cloves
  • ¼ teaspoons allspice
  • ¼ teaspoons white pepper
  • 1 ¼ cups brown sugar
  • 2 eggs
  • 1 cup canned pumpkin
  • 1⁄3 cups vegetable oil
  • ¼ cups orange juice
  • Spiced Sugar Topping
  • ½ cups brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoons freshly ground nutmeg
  • ½ teaspoons ginger
  • ¼ teaspoons allspice
  • ¼ teaspoons ground cloves
In This Recipe
Directions
  1. Preheat oven to 350°F (180°C)
  2. Place flours, baking powder, baking soda, and salt in a bowl and stir until well mixed.
  3. Place spices and brown sugar in a bowl; add eggs and orange juice beat until smooth. Stir in canned pumpkin and oil.
  4. Stir flour mixture into pumpkin mixture until just combined.
  5. Stir together topping ingredients until well mixed. Spoon a little on top of each muffin, or spread equally over the loaf.
  6. For muffins, place cupcake liners in a muffin tin. Divide batter equally and top with sugar-spice mixture. Bake for 20 minutes.
  7. For a loaf, line a loaf pan with parchment paper and fill with mixture, then add topping evenly across the top. Bake on middle rack of oven for 50 to 55 minutes or until a toothpick (or spaghetti!) inserted in centre comes out clean. Let pan cool on rack for 15 minutes; turn loaf out and let cool completely.

See what other Food52ers are saying.