Next to cinnamon and chocolate, pumpkin spice has got to be the next best thing in the muffin category. These have got to be the Best Ever Pumpkin Spice Muffins I have ever made. Substitute almond milk to make dairy free pumpkin muffins.
These Pumpkin Spice Muffins are made with wholesome ingredients including pumpkin puree which makes them incredibly soft and tasty.
These muffins are a great option for busy mornings, especially because they can be made in bulk in advance and frozen in single serving packages. Just thaw out and enjoy the Best Ever Pumpkin Spice Muffins on earth!
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These muffins are great for the months of September and October when pumpkin comes in season. A great way to use fresh pumpkin. However, most people use canned pumpkin puree which is available all year round at your local grocery store.
These pumpkin spice muffins were inspired by my love for pumpkin spice anything.
Try a gluten free banana muffin or a white chocolate cupcake for something different.
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Ingredients Needed to Make Pumpkin Spice Muffins
- All Purpose Flour
- Brown Sugar
- Rolled Oats
- Baking Powder
- Almonds
- Pumpkin Seeds
- Cinnamon
- Nutmeg
- Butter
- Ginger
- Salt
- Pumpkin Spice
- Eggs
- Vegetable Oil
- Milk
- Pumpkin Puree
- Vanilla Extract
You can add any other ingredients you want, such as fresh herbs too!
See recipe card for quantities.
How to Make Dairy Free Pumpkin Muffins
Make these delicious soft and moist muffins dairy free by substituting regular milk with soy milk, almond milk, oat milk or your favorite milk substitute.
Soy milk is the best substitute as it has the highest protein content. Almond is the next best substitute as it can be used at a 1:1 ratio.
Rice milk is very thin and if this is your only option, you'll need to thicken it up with a thickener like starch or xanthan gum.
Make Your Own Muffin Liners
Ya - why not? If you are short muffin liners, why not make your own. To make your own cut squares out of parchment paper that measure 6 inches on all sides.
Once you have your squares cut out, use water to dampen them slightly. Take about 3 squares at a time and push them in to the bottom of a muffin pan. Place a glass on top of the square liners to mold them in to the shape of the muffin tray. You will need to find a glass that fits in the muffin pan hole. Let sit for about one hour. Remove glass and separate the home made liners placing them in individual muffin sections in preparation for the muffin batter.
Pumpkin Puree vs. Pumpkin Pie Filling
So, whats the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just that. It's cooked pumpkin, pureed without the seeds or any added sugars or seasoning. It tastes pretty bland and is very watery. Sometimes, it's not even pumpkin. It might be a variety of different squashes.
If you buy pumpkin puree to use in a pie in error, you can customize it by adding sugar and spices to use as a filling.
Pumpkin pie filling on the other hand is a blend of cooked and pureed squash or pumpkin with sweeteners and spices like ginger, cinnamon, etc.
Pumpkin filling is used to make the all too famous pumpkin pie. Pie filling cannot be used as a substitute for pumpkin puree because it is sweet and is already pre-seasoned. In a case like this you might want to just return it to the store for a refund or exchange.
How do I Know When My Pumpkin Spice Muffins are Ready?
These muffins don't take very long to bake, only about 25 minutes. If you are making extra large muffins, allow for at least another 15 minutes to fully cook. Use a toothpick inserted in to the centre of the muffin to test if they are done. If the toothpick comes out clean - they're done!
Equipment
Muffin liners will come in handy if you don't want to make your own. Bowls and measuring spoons are needed as well as a muffin baking pan.
Storage
These muffins store very well in the freezer. I usually make them ahead to use as a breakfast and then freeze them in a large freezer bag in a single layer. Just remove them from the freezer a couple of hours before you want to eat them.
You can also leave them covered at room temperature for a day or so, but they must be eaten immediately.
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines for further information and resources.
Drop a comment below if you made this recipe for the best ever pumpkin spice muffins.
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Recipe Details
Best Ever Pumpkin Spice Muffins
Ingredients
Topping:
- ½ cups flour
- ¼ cups brown sugar
- ¼ cups rolled oats
- ¼ cups sliced almonds
- ¼ cups pumpkin seeds
- ½ tsp ground cinnamon
- ¼ cups softened butter
Muffin Batter:
- 1 ¾ cups flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ginger
- ½ tsp salt
- ½ tsp pumpkin spice optional
- 2 eggs
- ½ cups brown sugar
- ½ cups vegetable oil coconut oil - melted
- ¾ cups milk or your favorite milk substitute
- 1 cups pumpkin puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Prepare muffin tins by greasing or covering them with muffin liners.
- Combine flour baking powder, cinnamon, nutmeg, ginger, pumpkin spice and salt in a bowl. In a separate bowl whisk eggs, brown sugar, oil, mil and vanilla. Add pumpkin puree and mix.
- Add dry ingredients and stir until well combined.
- Spoon batter into muffin tray, ensuring that you distribute the batter equally.
- Mix all topping ingredients in a medium sized bowl until mixture looks like crumbs. Top all muffins with the crumb mixture, ensuring that you evenly distribute the crumb topping on all the muffin tops.
- Bake for 20 to 25 minutes for regular size muffins. If making large muffins bake for approximately 45 minutes or until a toothpick placed in center of muffin comes out dry. Let cool and enjoy!
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