Spiced Pumpkin Muffins
Spiced pumpkin muffins are moist, flavorful treats infused with cinnamon and ginger, perfect for fall mornings or holiday gatherings, appealing to pumpkin and spice lovers.
Ingredients
Instructions
- Heat the oven to 400°F.
- In a large bowl, stir together all ingredients except butter, pumpkin, buttermilk, and eggs.
- In a medium bowl, stir together the melted butter, cooked pumpkin, buttermilk, and slightly beaten eggs.
- Add the wet ingredients to the dry ingredients and stir until moistened.
- Spoon the batter into a greased 12-cup muffin pan.
- Bake for 15 to 20 minutes or until lightly browned.
- Let stand for 5 minutes, then remove from the pan.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or chocolate chips. If you don't have buttermilk, a simple substitute is to mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. You can also use pumpkin pie spice if you want to simplify the spices. Ensure your oven is preheated to achieve perfect browning on the muffins.
Serving Suggestions
These spiced pumpkin muffins are perfect for breakfast or as a snack alongside a cup of coffee or tea. They pair beautifully with a smear of cream cheese or a sprinkle of powdered sugar on top. For a delightful treat, serve them with a side of maple syrup for dipping. Explore more American recipes for seasonal delights.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply microwave them for 15-20 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Pumpkin Muffins contains roughly 145 calories, with 3g protein, 16g carbohydrates, and 8g fat. It is a good source of vitamin A (19% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 873mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. About 1 1/4 cups of fresh cooked pumpkin should work well in this recipe, yielding similar moisture and flavor.
What can I substitute for eggs in this recipe?
For an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will maintain moisture in the muffins while keeping them plant-based, perfect for vegetarian recipes.
How do I know when the muffins are done baking?
The muffins are done baking when they are lightly browned on top and a toothpick inserted into the center comes out clean. Keep an eye on them around the 15-minute mark, as oven temperatures can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).