Pumpkin Spice Muffins

Plump raisins and sweet pecans make these Pumpkin Spice Muffins a quintessential autumn treat that can be enjoyed any time of day.

While I'm probably one of the last people who will admit to 'enjoying' winter, I will say there is something undeniably comforting about dark autumnal mornings and the early frost on the paling trees. There's something about the cold that even makes tea and coffee taste better.

Such days call for something heartier (and warmer) than my usual cold yogurt bowl and fruit. Think warm oats, scones, and muffins. I've been planning a few recipes that fall in each of these categories, and today I am pleased to pass on these Pumpkin Spice Muffins. This recipe is easy and is comprised of pantry staples, making it accessible too.

So, roll up your sleeves and heat up the oven, we're making muffins today, and if you've ever had trouble getting the household up and at 'em- you won't after today.

Pumpkin Spice Muffins - Recipe Overview

Taste and Texture

These muffins embody the quintessential flavors of autumn. The pumpkin adds natural sweetness, and works to create an incredibly moist and tender crumb. Infused with our signature Pumpkin Pie Spice blend and freshly ground nutmeg, you can expect a deliciously balanced flavor profile with familiar autumn warmth and rich aromatic complexity. Plump raisins bring bursts of sweetness and chewy contrast , while toasted pecans add a pleasant buttery nuttiness and some mild crunch. For me, these muffins simply taste like autumn.

Difficulty Level

Bakers of all skill levels can prepare this recipe. This recipe uses no complicated techniques, no precise timing, or no complicated kitchen tools. We simply plump the raisins, mix the wet and dry ingredients until combined, fill the muffin tin with the batter, and pop them in the oven. Seriously, it's that easy.

Preparation Process

The entire process should take about 45 minutes from start to finish, with only 15 minutes of active prep time. The rest is waiting on the raisins to plump and the muffins to bake. This recipe uses the standard muffin method - the same used in my other muffin recipes, such as my Bakery Style Banana Nut Muffins, Jordan Marsh Blueberry Muffins, and my Fresh Peach Muffins. We start things off by plumping the raisins (about five minutes of soaking while you prep the other ingredients), whisk the dry ingredients together (about 3 minutes), combine the wet ingredients (3-5 minutes), fold the wet and dry ingredients with the raisins and nuts (2 minutes, don't overmix), and then fill the tins and bake (25 minutes). Like I said, simple.

Pairing Pumpkin Spice Muffins

I'd pair these muffins with softened butter, homemade preserves, jam, or as the bread for fried eggs with a side of bacon.

More Pumpkin Goodness

Love these pumpkin spice muffins? Try these reader favorites:

• Classic Pumpkin Pie: This is our most popular pumpkin recipe! Perfectly spiced with a homemade, flaky crust!
• Pumpkin Spice Butter Cookies: My favorite seasonal cookies are my Pumpkin Spice Butter Cookies. Not only are they easy to prepare, but they are also a great way to bring some comfort to any chilly autumn evening.
• Pumpkin Cinnamon Rolls: Pillowy soft cinnamon rolls infused with pumpkin goodness, topped with a cream cheese frosting and cinnamon sugar.

Ingredient Checklist - Pumpkin Spice Muffins

• 1½ cups all-purpose flour
  • Use all-purpose flour: As a rule of thumb, only ever use baking flour or bread flour if a recipe specifically calls for it. For these muffins, we want balance. Baking flour will result in muffins that are far too light and risk falling apart, while bread flour will result in hard, dense muffins.
  • Don't pack it: Spoon and then level the flour in the measuring cup. Do 'not' pack the flour. This risks adding too much flour, and too much flour means dry, dense muffins.
  • Sift if necessary: If your flour appears lumpy or packed, sift it.
  • Substitutions: As always, your gluten-free baking flour of choice will work just fine.
• 1 teaspoon baking powder
  • Fresh is crucial: Make sure your baking powder is not expired. Expired baking powder does not provide enough lift for the muffins to rise.
• Pinch of salt
  • Note: Binds the other flavors together, especially the spice mix. Do not skip the salt!
  • Fine salt: Use fine-grain salt.
• 1 teaspoon Pumpkin Pie Spice
  • Make your own: Mixing your own couldn't be easier. Grab my pumpkin spice recipe here on Living the Gourmet.
  • Substitution: Yes, your preferred store-bought substitute will work just fine, but seriously, mixing your own is super easy.
• ½ teaspoon freshly ground nutmeg
  • A little goes a long way: Remember that fresh ground nutmeg has dramatically more flavor than its pre-ground counterpart. Use too much and it will quickly overpower the muffins.
• 1 cup granulated sugar
  • Flour weight ratio: These muffins are on the sweeter side as far as muffins go. Most muffins don't exceed a 50% flour weight ratio, but these muffins crank it up to about two-thirds - and there's a reason for that. We're increasing the sugar due to the presence of the pumpkin spice blend, which balances out the sugar, while the sugar, meanwhile, helps accentuate the spice blend. Cooking is an art, but baking is a science, as the saying goes.
• ¾ cup vegetable oil
  • Why oil? To achieve maximal distribution throughout the muffins, it produces a more tender texture (in muffins) than does butter.
  • Flavor neutral: Be sure you use a flavor-neutral oil such as canola or vegetable oil. We do not want olive oil-flavored muffins.
• Canned pure pumpkin
  • Pure pumpkin: For this recipe, use pure pumpkin, not pumpkin pie filling. We do 'not' want the extra seasonings.
  • Sweetness and moisture: The pumpkin is a great way to add moisture and natural, vegetable-based sweetness - along with natural pumpkin flavor.
• 2 large eggs
  • Room temperature: I say this every chance I get - use room temperature ingredients. Room temperature eggs mix more easily, and create a smoother batter.
• 1 teaspoon vanilla extract
  • Pure vanilla: I recommend using pure vanilla extract for better depth.
  • Substitute: Imitation will get the job done just fine, however, if it's what you have on hand, or if you want to save a few dollars.
• ½ cup chopped pecans
  • Toast them: Toast the pecans for about five minutes at 350 degrees F to bring out their buttery flavor. Or don't. It's completely optional.
  • Substitute: Walnuts, pumpkin seeds, or chocolate chips are all great options. Mix and match!
• ½ cup raisins
  • Which raisin to use? Golden raisins are my go-to for this recipe, but red raisins will get the job done just fine.
  • Tips: Plump them in warm water - or brandy or whiskey if you're feeling adventurous - and then let them drain.
  • Substitutions: Dried cranberries would be my go-to.

The recipe yields a dozen cupcake-sized muffins or 6 regular-sized muffins if using a proper muffin tin. I enjoyed having them in a smaller size, and I think they retain their moist consistency better over time that way. You can store them for up to a week in an airtight container.

Enjoy as is, or toast them slightly with a pat of butter and jam if you're feeling a little extra. Either way, I know you'll love today's recipe, and I cannot wait for you to give them a try!

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And those are our pumpkin spice muffins! If you enjoyed today's recipe or have any questions or suggestions, be sure to let us know in the comments below! Or post a picture to Instagram or to Pinterest with #LTGfood. Happy Baking!

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