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.
These pumpkin muffins are tender and perfectly sweet. Our secret? We used pumpkin pie mix. Yep, we stirred it right in the batter. Plus a little of this and a little of that. (What? You think we are going to give it all away here?)
Hearty enough for a quick breakfast and sweet enough for dessert, these will be your new favorite muffin.
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Spiced Pumpkin Muffins. I ♥ Fall, Ya’ll.
Everyone has their favorite season of the year. Some people love Winter, with the snow and Christmas and the brisk chill in the air. Not me.
Then there are the sun worshipers who adore Summer. They love the heat, thrive in the humidity, and can’t get enough of it.
Spring lovers. I hear ya loud and clear. There is a lot to love about spring. Flowers are blooming; the earth is reborn.
But FALL. That’s my favorite season of all.
There is a certain feeling to fall in the South, and probably everywhere else. It is hard to describe, but you know it when it happens. That first yellow leaf that breaks free from the tree and flutters to the grass in front of you.
The first day you walk outside and think…I really needed to wear long sleeves today. (Finally, relief from the long-hot summer!)
The stacks of pumpkins at roadside stands and gardens. Withered corn stalks are ready to harvest. Dust trails floating in the air behind tractors bringing in their late summer and early fall crops.
The bonfires, football games. I love all of these things.
But most of all, what I love about Fall is the food.
You know what I’m talking about. There is definitely a shift between Summer food to Fall food. The salads fade away and turn into more…let’s call them “comforting” meals.
Soups and stews take the place of grilled fish and chicken.
And…pumpkins are here. Pumpkins are the official poster-vegetable of autumn, right? They are synonymous with the season. Halloween and Thanksgiving cannot be held without pumpkins and all of the delicious recipes you make with them.
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Like these Spiced Pumpkin Muffins. I had you at pumpkin muffins, didn’t I?
I literally wish you could pull apart one of these muffins and smell them. Or better yet, smell them while they are actually baking. Heaven! The fragrant smell of baking cinnamon, allspice, nutmeg and ginger mixed with the pumpkin and orange extract…let’s just say this is a pumpkin muffin recipe worth making.
I would also like to point out that these Spiced Pumpkin Muffins magically disappear when you aren’t looking. This easy muffin recipe makes about 18 muffins. But every time I turned around, there were two or three less.
My husband loved them the most.
The best part? Pumpkin muffins stay so tender and moist the next day. Just store them in an airtight container and you’ve got a delicious breakfast on the go.
Serving Size 1 Muffin
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- 3 cups AP flour
- 2 cups pumpkin pie filling
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup pecans, chopped
- 3 eggs
- 2/3 cup vegetable oil
- 2 tsp baking soda
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp orange extract
- 1/2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- Optional Glaze:
- 1/4 cup caramel sauce (jarred is fine)
- 1/4 cup butter
Preheat oven to 350 degrees. Grease a muffin tin (or use paper liners) and set aside.
In a large bowl, combine the flour, brown sugar, white sugar, baking soda, salt, baking powder and all of the spices. Whisk to combine well.
In a separate bowl, whisk together the pumpkin pie mix, eggs, vegetable oil, orange extract and lemon juice. Stir in the pecans.
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.
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.
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.
Cooking times will vary based on your oven.
For optional glaze, heat caramel sauce and 1/4 cup of butter in microwave. (Heat in increments, stirring until smooth and of desired consistency.) Drizzle over warm muffins.