This pumpkin spice muffin recipe is one of my fall favorites!
They are slightly sweet, have great texture from the oats, and waft that glorious pumpkin pie spice blend when they bake.
Some of my girl friends are coming over tomorrow morning for coffee, so I decided to whip these up to share with them (and you)!
I can’t wait to serve them along side some other fall nibbles like juicy pears and candied pecans.
I’m assuming you’re busy like I am, so will spare you any more extra commentary and hit you with the recipe directly below. 😉
But if you want the dish on the details check out the recipe photos below to make sure yours turn out to perfection.
Let’s get to it!
Pumpkin Spice Muffin Recipe
- 2 Large Eggs
- 1 C Granulated Sugar
- 1 C Pumpkin Puree
- 1/2 C Canola or Vegetable Oil
- 2 tsp Pumpkin Pie Spice
- 1 tsp. Vanilla Extract
- 1 C Flour
- 1/2 C Oats
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
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Preheat Oven to 350 degrees, line muffin tins with paper cups
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In a large mixing bowl, whisk eggs, sugar, pumpkin, oil, pumpkin pie spice, and vanilla until well combined
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In a small bowl whisk flour, oats, baking powder, soda, salt, and stir until combined
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Gently combine wet and dry ingredients until well incorporated - but don't over mix
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Divide batter among 12 muffin cups (cookie scoops works well for this)
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Bake for 20-23 minutes
Pumpkin Spice Muffin Recipe Details
Usually I say the devil is in the details!
But with this one, it’s pretty straight forward.
These muffins are super easy to make, which is one of my favorite things about them.
To start, you’ll simply whisk your dry ingredients together.
Next it’s time to evenly incorporate your wet ingredients
Eggs, oil, pumpkin puree, and vanilla go in this bowl, along with the sugar and spices too!
You can easily scoop this muffin batter straight into a greased muffin tin!
But this time, I wanted to put them in these adorable parchment tulip cups.
I thought they gave them a little bit of an extra fall flare and pretty presentation. 🙂
When it comes to actually getting your batter into the muffin papers, a medium sized cookie scoop works really well.
There is no fumbling around with spoons and eyeballing measurements.
I put 1 1/2 scoops in each cup.
These smell amazing when they are baking!
It’s that pumpkin spice smell you’re craving that will give you all the fall feels.
Your muffin should puff up significantly, and be slightly firm when touching the top.
I took mine out at exactly 21 minutes.
Last but not least is the ever so challenging task of keeping yourself from eating 7 of these at once.
They are SO good when fresh out of the oven.
I hope you love them too!
If you want to keep the pumpkin spice flavors flowing, head here for an incredible round up post featuring all things pumpkin spice!
Cheers my friends!
<3 Ang
