Cozy Pumpkin Spice Muffins: Your New Fall Favorite

This tried and true Pumpkin Spice Muffins recipe will quickly become part of your fall baking rotation. Imagine all the delicious flavors of autumn packed into a fluffy, moist, nutritious muffin. The sweet and slightly crunchy crumble topping takes these to the next level.

Pumpkin Spice MuffinsPhoto byThriving Home

Reasons You’ll Love this Recipe

Say hello THE pumpkin muffin of the season. Here are a few reasons you’ll love this recipe:

• They are absolutely delicious! Thanks to the cinnamon, nutmeg, ginger, and cloves this pumpkin muffin has so much depth of flavor. Top that off with a crumble topping and you will find yourself clamoring for more!
• This recipe uses a whole can of pumpkin. Yay for minimal waste!
• They are a great make-ahead breakfast recipe.
• They are a kid-favorite meal around our house. I even pack them in their lunch boxes.
• They are freezer-friendly breakfast. I make a big batch and freeze these in freezer bags.
• Savory muffins pair perfectly with smoothies. A few mornings a week, I blend our Tropical Smoothie, reheat a few of these muffins in the microwave (only takes 90 seconds), and pass them off as he’s heading out the door.

Key Ingredients

• Old fashioned rolled oats – quick oats work fine!
• Spices – cinnamon, nutmeg, ground cloves, ground ginger
• Pumpkin puree – This recipe uses a whole can. We love when a pumpkin recipe minimizes waste.
• Unsweetened applesauce – Aa healthy substitute for some of that oil. If you don’t have this one hand, you can substitute oil or butter.

Pumpkin Spice MuffinsPhoto byThriving Home

How to Make Pumpkin Spice Muffins

As with most muffin recipes, you’ll mix together the wet ingredients in one bowl, and dry ingredients in another. Then combine just until mixed together (don’t overdo it or they will get tough).

If you’re using coconut oil, be sure to melt it first and drizzle it in as you’re whisking the wet ingredients. That way it won’t clump up on you.

Tips for the Crumble Topping

While the crumble topping on these muffins is entirely optional, I’d highly recommend including it.

It adds extra flavor and texture which I think takes these muffins to the next level.

One tool I use to make crumbling up that topping easier is a pastry cutter. It gets the butter mixed in quickly and it’s just fun to use! If you don’t have one, just use a fork.

Baking Tips

• I personally love using silicone muffin liners when I make muffin recipes. The muffins slide out of them so easily and they clean quickly in soapy water.
• While we give a fairly accurate baking time, it’s important to know that your timing might be a bit different depending on your oven and your altitude. The best way to check is to give the middle of the muffins a gentle tap. If they don’t sink in from the light pressure, they are done!
• Let muffins cool in the muffin tin for 10-15 minutes before trying to remove them.

How to Freeze Pumpkin Muffins

Freeze For Later:

Bake muffins as directed. Place muffins on baking sheet lined with parchment paper. Flash freeze the muffins long enough to harden them up. Once frozen, transfer them to freezer-safe bag or container.

Prepare From Frozen:

Let them thaw at room temperature or in the refrigerator. You can also stick them in the microwave for a brief time to warm them up.

Read this entire post on how to store and freeze muffins for more info!