The best pumpkin spice muffins are made from scratch with nutmeg, cinnamon and ginger. Crunchy pecans are surrounded by a moist batter that creates a dense muffin that’s perfect with a cup of hot coffee on a chilly fall day.
Just like these blueberry muffins or sweet potato muffins your family will run to the kitchen when they smell these fall treats baking!
In the mood for pumpkin anything I cracked open my Amish cookbook again to find something that would go along with a chilly fall day. I stumbled onto these pumpkin spice cupcakes and they did not dissapoint.
Easy to make and deliciously dense, these have become my go-to fall treat. I did adjust the recipe a bit to make them more dense – as I like a meaty muffin. You can add the original 4 teaspoons of baking powder if you want to try a more fluffy muffin. I just thought it might alter the taste too much.
Pumpkin Muffins from Scratch
These muffins are a family favorite snack made with pantry ingredients and pureed pumpkin. They became my favorite grab and go breakfast!
To Make the Pumpkin Spice Muffin Batter
- Cream together the shortening and sugar. Add the eggs and pumpkin.
- Whisk together the dry ingredients in a separate bowl and stir in the pecans.
- Combine all the ingredients together and stir until well incorporated.
Divide the batter among 12 muffin cups. Make sure to grease or line the muffin tin before adding the batter. Bake until they slightly puff up and a toothpick entered into the center comes out clean.
Storing and Freezing
These muffins freeze beautifully! Once fully cool, add to an airtight container and freeze for up to 4 months. When ready to enjoy, wrap in a paper towel and microwave on high for 20-30 seconds.
These dense muffins are hearty enough to enjoy for breakfast but are the perfect size for an afternoon snack. The combination of pumpkin and spices make these a real fall treat. Enjoy!
More Muffins and Cupcakes
Pumpkin Spice Muffins
- 1/2 Cup shortening
- 1 Cup sugar
- 1 large egg beaten
- 1 Cup pureed pumpkin
- 1 1/2 Cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 Cup pecans chopped
- Preheat oven to 350˚ F and grease or line a muffin pan.
- Cream together the shortening and sugar. Add the egg and pumpkin.
- In a separate bowl, whisk together the dry ingredients. Stir in the pecans.
- Combine all the ingredients until well incorporated.
- Bake at 350˚ F for 20 - 25 minutes or until a toothpick inserted in the middle comes out clean.
- Let muffins cool for 10 minutes and then remove from muffin pan.
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