Pumpkin Spice Muffins
Easy, family-tested pumpkin spice muffins that freeze well. Make as muffins or two loaves and finish with a simple glaze.
My mom has been making these for years and they're a family favorite! I'm not sure where she got the recipe, but she thinks it's Amish. The muffins freeze well too. This recipe is sometimes called a pumpkin quick bread.
Submitted by: Ann from Evanston, IL
Yield: 16 regular-sized muffins
- A simple, old-fashioned pumpkin muffin recipe that also bakes as quick bread.
- Makes muffins or two 9x5 loaves; bake 30–35 minutes for muffins or 1 hour for loaves.
- Muffins freeze and reheat well. Optional glaze: powdered sugar, liquid, pumpkin spice.
Spices
Featured in this Recipe
Preparation Instructions:
Preheat oven to 325 (or 350 if you want to make this in a loaf pan).
Mix oil, sugar, and eggs in large bowl. Add pumpkin. Sift dry ingredients together in another large bowl, and slowly add to wet ingredients. Add the 2/3 cup water, little by little, as the batter gets thicker and harder to stir.
Grease and flour muffin tins (or 2 9x5 loaf pans). Bake for 30-35 minutes for muffins (or 1 hour for loaf).
Optional: Finish with a glaze (see hints) and garnish with brown sugar and shelled pumpkin seeds.
thespicehouse.com
More About This Recipe
You can make an easy icing or glaze by combining 1.5 cups of powdered sugar, 4-5 tablespoons water or cream, and a teaspoon of pumpkin spice.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes. Use cooked, pureed pumpkin (not pumpkin pie filling). Roast or boil small sugar pumpkins, drain any excess water, then measure. One standard 15-ounce can is the easiest swap.
How should I store and freeze the muffins?
Cool completely, then wrap individually or place in an airtight container. Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat briefly in a 325 F oven or microwave.
Can I reduce the sugar or use a substitute?
You can cut sugar by about 25 to 33 percent without big texture changes. Swap part of the white sugar for brown sugar for more depth. If using liquid sweeteners, reduce other liquids slightly and expect a moister crumb.
Why does the recipe use baking soda and not baking powder?
Baking soda reacts with the natural acidity in pumpkin and eggs to help rise and brown the crust. If you must use baking powder, use a leavening conversion and remove the baking soda, but the texture and flavor may change.
How many muffins or loaves does this recipe make?
This batch typically makes about 18 to 24 standard muffins depending on size. It also fits two 9 by 5 inch loaf pans.
How do I know when the muffins or loaf are done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. Tops should spring back lightly. Muffins usually take 30 to 35 minutes. Loaves take about 1 hour.
Can I add mix-ins or change the oil?
Yes. Fold in nuts, raisins, or chocolate chips gently to avoid overmixing. Vegetable oil can be swapped 1:1 with melted butter for richer flavor. For lower fat, replace up to half the oil with applesauce, but the texture will be slightly different.
Can I use fresh pumpkin instead of canned?
Yes. Use cooked, pureed pumpkin (not pumpkin pie filling). Roast or boil small sugar pumpkins, drain any excess water, then measure. One standard 15-ounce can is the easiest swap.
How should I store and freeze the muffins?
Cool completely, then wrap individually or place in an airtight container. Refrigerate up to 4 days or freeze up to 3 months. Thaw overnight in the fridge or at room temperature. Reheat briefly in a 325 F oven or microwave.
Can I reduce the sugar or use a substitute?
You can cut sugar by about 25 to 33 percent without big texture changes. Swap part of the white sugar for brown sugar for more depth. If using liquid sweeteners, reduce other liquids slightly and expect a moister crumb.
Why does the recipe use baking soda and not baking powder?
Baking soda reacts with the natural acidity in pumpkin and eggs to help rise and brown the crust. If you must use baking powder, use a leavening conversion and remove the baking soda, but the texture and flavor may change.
How many muffins or loaves does this recipe make?
This batch typically makes about 18 to 24 standard muffins depending on size. It also fits two 9 by 5 inch loaf pans.
How do I know when the muffins or loaf are done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. Tops should spring back lightly. Muffins usually take 30 to 35 minutes. Loaves take about 1 hour.
Can I add mix-ins or change the oil?
Yes. Fold in nuts, raisins, or chocolate chips gently to avoid overmixing. Vegetable oil can be swapped 1:1 with melted butter for richer flavor. For lower fat, replace up to half the oil with applesauce, but the texture will be slightly different.
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