Pumpkin Spice Muffins


Fall brings numerous opportunities to gather with family and friends. It also brings an amazing assortment of foods. While looking out my dining room window at all the beautiful Fall colored leaves, I was inspired to make something that had pumpkin and the lovely aromas of cinnamon, nutmeg, cloves and everything that reminded me of Fall.  These spices blended together bring such a lovely smell to the house; it’s like being in a bakery.

Fall is a great time for pumpkins. Families spend time at the pumpkin patch or going to a Harvest Festival. This year we decided to try our hand at growing our own. After all, pumpkins are not just for carving. After Halloween, you can cut up your pumpkins and make a great puree. Pumpkins are loaded with nutrients and if you’re a seed lover like we are, than you’re in for a treat.

Today’s featured recipe is Pumpkin Spice Muffins. A recipe the kids can even participate!


Pumpkin Spice Muffins


3 1/3 cups flour

2 teaspoons baking soda

3 cups natural sugar cane sugar

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon cloves

1 cup vegetable oil

4 eggs

2/3 cup water

2 cups pumpkin puree


Preheat oven to 350 degrees. Prepare muffin pan with vegetable oil or use cupcake liners. (*I like to use a stoneware muffin pan; Evenly distributes heat and draws moisture away from surface.)

Fill muffin three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.Frost with a Cream Cheese frosting or be festive and frost with an Orange icing.



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6 thoughts on “Pumpkin Spice Muffins”

  • Pingback: Tweets that mention Pumpkin Spice Muffins-Fast Recipe Ideas
  • The cloves are not necessary. I rarely use this spice with the exception of this time of year. Recipes are made to be changed and recreated. The first batch was made without the cloves. They were just an experiment I tried.

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