Spiced Pumpkin Muffins Recipe

Name: Spiced Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 cup all purpose flour; 1/2 cup whole wheat flour; 1/3 cup sugar; 1/4 cup (packed) golden brown sugar; 2 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1/3 cup shelled pumpkin seeds (pepitas), lightly toasted; 1/3 cup coarsely chopped walnuts, lightly toasted; 1 1/4 cups canned pure pumpkin; 1 cup whole milk; 2 large eggs; 6 tablespoons (3/4 stick) unsalted butter, melted; 2 teaspoons grated peeled fresh ginger

Servings: persons

Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
1/4 cup (packed) golden brown sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup shelled pumpkin seeds (pepitas), lightly toasted
1/3 cup coarsely chopped walnuts, lightly toasted
1 1/4 cups canned pure pumpkin
1 cup whole milk
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted
2 teaspoons grated peeled fresh ginger

1
Preheat oven to 375F.
2
Spray 15 standard muffin cups (2/3-cup capacity) with nonstick spray.
3
Whisk both flours, both sugars, baking powder, spices, and salt in large bowl to blend.
4
Mix in half of pumpkin seeds and half of walnuts.
5
Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend.
6
Add to dry ingredients and stir just until incorporated (do not overmix).
7
Spoon 1/4 cup batter into each cup.
8
Sprinkle remaining pumpkin seeds and walnuts over.
9
Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes.
10
Turn muffins out onto rack and cool.
11
(Can be made 1 day ahead.
12
Store muffins airtight at room temperature.)

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/3 cup sugar, and more.

Yes, Spiced Pumpkin Muffins 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.

That's it — enjoy your meal!

Spiced Pumpkin Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions