The BEST Pumpkin Spice Muffin Recipe EVER: Fast, Fresh And Easy!

I am about to share one of my most prized recipes with you... This one is a winner everywhere I have gone with it, and I have been asked for this recipe so many times, I can't even remember!!

I especially love making these pumpkin spice muffins in the fall and winter, as the warm spicy aroma fills the house with the most comforting memories of leaves falling, crisp mornings and logs burning on the fire. And I know so many people hate the word "moist", so I am just going to say that these muffins are like biting into a buttery, soft cloud of heaven!!! And it is all thanks to the secret ingredient I am going to share with you (shhh!).

This pumpkin spice muffin recipe is great if you are looking to make an easy, delicious snack for your little muffin (or your stud muffin!) 

THE BEST PUMPKIN SPICE MUFFIN RECIPE

HERE IS WHAT YOU NEED: INGREDIENTS FOR PUMPKIN SPICE MUFFINS

• 1 3/4 cup of flour (I use all purpose)
• 1 cup of white sugar
• 1/2 cup of brown sugar
• 1 tsp of baking soda
• 1/2 tsp of salt
• 3 tsp cinnamon (these can be generous teaspoons if you love spice;)
• 1/2 tsp each of ground cloves and nutmeg (same for level of spice you like!)
• 2 eggs
• 1 15 ounce can of pumpkin puree - not pumpkin pie filling, you want this to be just plain pumpkin puree
• SECRET INGREDIENT: 1/2 cup of coconut oil (TIP: I melt it in the microwave in 30 second intervals until melted for easier mixing!)
• 1 tsp vanilla
• Muffin tin liners (10-12 for a single batch) I really love these ones from Paperchef

HERE IS WHAT YOU DO: PUMPKIN SPICE MUFFIN DIRECTIONS

1. Preheat the oven to 375F
2. Mix all of the dry ingredients into a large bowl. I find a whisk works best for really blending and breaking apart the brown sugar clumps
3. In a separate bowl, mix all of the wet ingredients together
4. Pour the wet ingredients into the dry ingredients and stir with a spoon. TIP: Do not over mix these. Once they are generally blended, that is good
5. Fill your muffin tin with muffin liners (Can sprinkle with some coarse sugar on top of the muffins after you have filled the tin for a pretty, sparkle effect!)
6. Spoon the mix into the muffin liners. Fill about 3/4 of the way full. These do not rise like a cupcake would, so 3/4 full should be perfect!

Bake for 20-23 minutes

I love this pumpkin spice muffin recipe because it is an easy, quick muffin recipe you can whip up and bake, and tastes absolutely delicious when they have cooled just enough to eat with butter melting on them. I consider this muffin recipe to be the best pumpkin spice muffin recipe out there!

This is my absolute best muffin recipe to make. When I make my best recipes, I really love to share them with friends and family, so I love to make these pumpkin muffins and bring to the office or to my daughter's school for the teachers and staff. These pumpkin spice muffins are consistently a crowd pleaser and they are also great as make-ahead breakfast muffins that you can freeze and take out the night before you want to eat (just make sure they are completely cooled before putting them in the freezer).

Browse all personalized, handmade items you can find on Etsy HERE

Here is a great container by Sistema from Amazon to store your muffins in whether you are bringing them somewhere to share, or putting them in the freezer. I like this one because it is stackable (if you are interested in buying more than one, it's not just for muffins) it is freezer-safe, dishwasher safe AND it fits nine small muffins, which is perfect for this recipe. You can eat a few while still warm and have nine left for another day to be kept in the freezer :)

 

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