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Warm and Spiced Pumpkin Muffins

18 INGREDIENTS • 8 STEPS • 45MINS

Warm and Spiced Pumpkin Muffins

Recipe

5.0

2 ratings
The hug-me smell of the spices alone is enough reason to make Spiced Pumpkin Muffins. If you want your house to smell like all things Fall, this is the muffin recipe for you.
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The hug-me smell of the spices alone is enough reason to make Spiced Pumpkin Muffins. If you want your house to smell like all things Fall, this is the muffin recipe for you.
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Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
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45MINS

Total Time

$1.19

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
375 g
All-Purpose Flour
Canned Pumpkin Pie Mix
540 g
Canned Pumpkin Pie Mix
Brown Sugar
220 g
Brown Sugar
Caster Sugar
180 g
Caster Sugar
Pecans
100 g
Pecans, chopped
Egg
3
Eggs
Vegetable Oil
160 mL
Vegetable Oil
Baking Soda
2 tsp
Baking Soda
Orange Extract
1/2 tsp
Orange Extract
Lemon
1
Lemon, freshly squeezed
1/2 tsp juice per 12 servings
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Ground Allspice
1/2 tsp
Ground Allspice
Ground Ginger
1/2 tsp
Ground Ginger
Caramel Sauce
4 Tbsp
Caramel Sauce
Butter
4 Tbsp
Butter
Salt
1 tsp
Salt
Baking Powder
1/2 tsp
Baking Powder

Nutrition Per Serving

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Calories
526
Fat
24.4 g
Protein
6.2 g
Carbs
73.9 g
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author_avatar
Buy This Cook That
Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.
https://buythiscookthat.com/

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Grease a muffin tin, or use paper liners, and set aside.
step 3
In a large bowl, combine All-Purpose Flour (375 g), Brown Sugar (220 g), Caster Sugar (180 g), Baking Soda (2 tsp), Salt (1 tsp), Baking Powder (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Allspice (1/2 tsp), and Ground Ginger (1/2 tsp). Whisk to combine well.
step 3 In a large bowl, combine All-Purpose Flour (375 g), Brown Sugar (220 g), Caster Sugar (180 g), Baking Soda (2 tsp), Salt (1 tsp), Baking Powder (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), Ground Allspice (1/2 tsp), and Ground Ginger (1/2 tsp). Whisk to combine well.
step 4
In a separate bowl, whisk together Canned Pumpkin Pie Mix (540 g), Eggs (3), Vegetable Oil (160 mL), Orange Extract (1/2 tsp), and juice from Lemon (1). Stir in the Pecans (100 g).
step 4 In a separate bowl, whisk together Canned Pumpkin Pie Mix (540 g), Eggs (3), Vegetable Oil (160 mL), Orange Extract (1/2 tsp), and juice from Lemon (1). Stir in the Pecans (100 g).
step 5
Add the dry mix into the wet mix. Using a spoon, stir the muffin batter until just combined, do not over mix. Let rest 5 minutes.
step 6
Fill each muffin tin two-thirds full with batter. Bake for approximately 18 minutes until a toothpick inserted in the center of a muffin comes out clean.
step 7
Remove pan from oven and let rest on a wire rack for 5 minutes. Carefully remove the muffins from the pan and cool on a wire rack.
step 7 Remove pan from oven and let rest on a wire rack for 5 minutes. Carefully remove the muffins from the pan and cool on a wire rack.
step 8
For optional glaze, heat Caramel Sauce (4 Tbsp) and Butter (4 Tbsp) in microwave, heat in increments, stirring until smooth and of desired consistency. Drizzle over warm muffins. Serve and enjoy!
step 8 For optional glaze, heat Caramel Sauce (4 Tbsp) and Butter (4 Tbsp) in microwave, heat in increments, stirring until smooth and of desired consistency. Drizzle over warm muffins. Serve and enjoy!
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