Pumpkin Spice Muffin Recipe

Name: Pumpkin Spice Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups flour, all-purpose; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon cloves, ground; 4 teaspoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon baking soda; 4 large eggs; 2 cups sugar; 2 cups pumpkin; 1 1/4 cups vegetable oil; 1 x pepitas (pumpkin seeds) chopped, or walnut or pecans

Servings: persons

3 cups flour, all-purpose
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves, ground
4 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
1 x pepitas (pumpkin seeds) chopped, or walnut or pecans

1
Preheat oven to 350F (180C).
2
Mix all ingredients together.
3
Fill Muffin tin half full.
4
sprikle with 1 teaspoon chopped nuts.
5
Bake for 20 to 25 minutes until tookpick comes out clean.
6
Cream Cheese (Optional)
7
Put 8 oz brick of softened cream cheese on a piece of wax paper and roll into a long log.
8
Put in freezer for about 1 hour.
9
Unwrap and cut with a sharp knife so each cream cheese disk equals about 1 to 2 teaspoon.
10
s
11
Cut thick slices in half.
12
Push cream cheese disk on top of muffin before baking.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups flour, all-purpose, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon cloves, ground, and more.

Yes, Pumpkin Spice Muffin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Spice Muffin

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