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Spiced Pumpkin Muffins

Spiced Pumpkin Muffins
Makes:
12 muffins
Prep Time:
10
minutes
Total Time:
25
minutes
based on
90 reviews
Spiced Pumpkin Muffins combine pumpkin with brown sugar and buttermilk to make the most delicate and moist muffins, perfect for homey breakfasts and brunches.

In this recipe:


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Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, (we recommend LAND O LAKES® Butter), melted
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 2 large eggs, lightly beaten
  • 1/3 cup buttermilk

Directions:

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

COMBINE flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.


Reviews:

Review This Recipe
  •  Star(s)

    Easy and Delicious

    Cynthia Harvey from CA

    Just made these muffins and they turned out great! Realized I didn't have any buttermilk so I talked to Sherry in the "Live Chat" and she gave me some great tips! I actually used Labna (thick Mediterranean Yogurt/Cheese) instead of the buttermilk, added just a little more pumkin, some extra spices like clove and nutmeg (didn't have ginger) and whole wheat flour instead of white. Delicious!! Even my very picky 3 yr old loved them!!

  •  Star(s)

    Awesome muffins

    B. Powell from

    These muffins are great. Quick and easy to make. The second time I made them though, I added 1/4 cup chopped walnuts and 1/4 cup golden raisins - YUM!

  •  Star(s)

    Easy and Delicious

    Beth Collins from Millsboro, DE

    Very easy recipe to make. I ate one right out of the oven and I could have eaten every one of them. The cinnamon is not over-powering, would highly recommend.

  •  Star(s)

    Nice breakfast treat

    Melisa Agness from Nevada City, CA

    My whole family enjoyed these muffins. Great for school lunches. I added walnuts and topped the muffins with a little brown sugar and oatmeal,they were tasty and pretty to present. A keeper.

  •  Star(s)

    Good pumpkin muffin recipe

    Leslie Turner from Newport News, VA

    They were very easy to make and pretty good. I think they need more pumpkin though. I also added some nutmeg and a little more cinnamon and ginger to them and it gave it a little extra something. I'll make them again but add more pumpkin to them next time.

  •  Star(s)

    Yum Pumpkin

    Susan Anderson from BELLA VISTA, AR

    I added a whole can of pumpkin, increased the spices (more like my pumpkin pie) to include a quarter teaspoon each of cloves, allspice and nutmeg and a teaspoon of pumpkin pie spice. Think next time I'll add a little more of each. (LOVE spices!) Also substituted canned eggnog for the buttermilk. I came up with 24 muffins. After fixing the first dozen of muffins, decided to add a cup of chopped walnuts to the second half. Even BETTER! Now I'm a happy woman -- LOL.

  •  Star(s)

    Pumpkins Muffins

    Laura Wilson from Dunn, NC

    I made these for my family. The muffins were good; I ate three of them with supper. They weren't very moist however, and were rather caky. We used more than half a cup of pumpkin, but they didn't have much pumpkin flavor. It would probably help a lot if you use the whole pumpkin can like others did.

  •  Star(s)

    Good Muffins

    Jan Wilkins from BLYTHEVILLE, AR

    These were good, a little heavy...will probably not make again until fall. But they were enjoyable for a brunch.

  •  Star(s)

    more flavor please

    kathleen dennis from DANVILLE, NH

    I made these muffins for my family today but thought they were lacking a little in flavor. I've decided that adding choc. chips next time would really kick it up a notch.

  •  Star(s)

    Best Pumpkin Muffins....EVER!!!

    Kimberly Catapano from LYNDHURST, NJ

    All I can say is "Wow." These were so easy to make and so Delicious. This was actually my first time making muffins and they came out perfect. The only thing I added, at the request of my sister, were Chocolate Chips to only a few of them. I will absolutely make these again, but next time I'll add a little bit more pumpkin.

  •  Star(s)

    Spiced Pumpkin Muffins

    Kelli Chioffe from JAMISON, PA

    I made these and added a crumb-topping from the other pumpkin muffin recipe on this site. My kids didn't like the muffin. They prefer a box mix. So much for baking from scratch!!! I liked them but now I'll have to eat all of them myself!They are in the freezer.

  •  Star(s)

    Comfort muffins

    Marie DeAngelis from SUNRISE, FL

    There is nothing like a hot muffin with your morning coffee,and these are great any time of year! I used the whole can(15oz.) of pumpkin, and added nutmeg and chopped walnuts. Served with butter or soft cream cheese, this recipe is in my book of comfort foods.

  •  Star(s)

    Husband Loves Them

    Julie Pierce from Loveland, CO

    I made 2 batches of these muffins. The first batch I followed the recipe exactly. They were good, but tasted a bit salty, so on the second batch, I cut the salt to 1/2 teaspoon, and added a teaspoon of vanilla, along with a 1/4 cup of chopped walnuts. That did the trick...they were delicious!

  •  Star(s)

    my ma's favorite

    tasha dickerson from WINNETKA, CA

    i read some of the other reviews on these and baked them using a whole 15 oz can of pumpkin, also adding some ground cloves and a dash of cardamom as well and they came out so good, everyone enjoyed them but especially my ma and she's not easy to please or impress.

  •  Star(s)

    I love pumpkin!

    Suzanne Friedel from Laurel, DE

    This is such a great recipe, I also used the whole can of pumpkin and then added a streusel topping! Yummy!!

  •  Star(s)

    pumpkin spice muffins !!!

    Cherri Johnson from NEWBURGH, IN

    The muffins were excellent,my entire family loved them. I also dusted them with a little powdered sugar for decoration.

  •  Star(s)

    Family Loves These Muffins

    Shari Mangels from SELINSGROVE, PA

    I made these with some leftover pumpkin. I used almost 2/3 of a 29oz. can of pumpkin. Substituted skim milk for buttermilk and Splenda for the sugar and brown sugar. My family loved them, including two young kids. Thanks!

  •  Star(s)

    WOW

    JOSEPH MULVEY from HAMILTON, NJ

    It's Thanksgiving day and I just made these muffins w/a few alterations, thanks to reviews I read. My partner said they are excellent. I made them to use as the bread for my stuffing.

  •  Star(s)

    Pumpkin Muffins

    Kathaleen Poole from Williamsport, IN

    Moist with a good pumpkin flavor

  •  Star(s)

    Spiced Pumpkin Muffins Are a Hit

    Melissa Breeden from Cumberland, IN

    I had extra canned pumpkin last Thanksgiving and hated to throw it away. I was able to use my extra pumpkin to make these moist, delicious, spicy muffins. My husband swore he wouldn't eat pumpkin muffins, and now he begs me to make them all year long. They are good with a struesel topping too!

  •  Star(s)

    Yummy Muffins

    Maureen Spreng from NORTH OLMSTED, OH

    These muffins were really very easy to prepare and quite delicious. My whole family really enjoyed these and keep asking for me to make more. My guys are pretty big on breakfast, but these muffins were enough to tame their hunger first thing in the morninng. They were so easy to make, I would even make them for a school morning breakfast, that's how quickly it comes together. I would pass this recipe on to anyone looking for a muffin recipe.

  •  Star(s)

    spiced pumpkin muffins

    Sherri Tarsi from IRON RIVER, MI

    These are so good! My son is very picky about what he eats and he was asking for seconds! I will definately be making more of these.

  •  Star(s)

    Outstanding Muffins!

    Dianna Nadjkovic from OKLAHOMA CITY, OK

    These muffins have so much going for them - ingredients I had in my pantry, ease of preparation, good way to use up leftover pumpkin, and they tasted absolutely DELICIOUS. I am tinkering with baking them in a "giant" muffin pan, I just need to get the baking time right.

  •  Star(s)

    consumer

    rebecca roell from WATERTOWN, WI

    I added 16 oz of pumkin instead of 1/2 cup, substituted carnation evaporated milk for buttermilk, added 1 cup raisins. Made 20 muffins, bake 15-20 minutes, family loved them!

  •  Star(s)

    Family Favorite

    Merrily Abels from PHOENIX, AZ

    I made these for my husband and myself and expected to have enough to freeze. They didn't last that long. I did change the recipe and add chocolatier chips that added a great touch to the muffins!

  •  Star(s)

    Easier Option

    BETH HICKS from FORT WAYNE, IN

    These were great -- I make pumpkin muffins using a box of spice cake, 15 oz can of pumpkin, and 4 tbls of water. It is much easier than dealing with the flour, sugar, etc. And they come out GREAT!

  •  Star(s)

    Spiced Pumpkin Muffins

    jennifer Walker from MIDDLETOWN, OH

    These were easy to put together and taste delicious! I left out the ginger and added mini chocolate chips. Like others before me, I increased the pumpkin to one cup. Yum!

  •  Star(s)

    Very Good Muffins-Tasty

    naomi winkel from HARBOR BEACH, MI

    My 2 year old son and I made these muffins last night for bible study the next morning. We look some to bible study and kept some for home. The muffins at home are almost gone. I think only 2 or 3 left. Thanks so much for this yummy recipe.

  •  Star(s)

    Simply Delicious!

    Mariane Heroux from Kingston, ON

    These muffins were absolutely delicious! I made a few replacements in terms of ingredients, such as replacing butter with apple sauce and sugar with honey. They turned out great and my whole family loved them! I will definitely be making them again!

  •  Star(s)

    Spiced Pumpkin Muffins

    Debbie Cavitt from FORT WORTH, TX

    These are excellent muffins and can be made even more healthy. Like one of the other reviewers, I used half white flour and half whole wheat flour. I also reduced the sugar to 1/3 c. brown and 1/3 c. white. I also thought more pumpkin was appropriate. The end result was a moist muffin that was just sweet enough and much better for those who are watching their sugar intake.

  •  Star(s)

    A Winner!!!

    Penny Cobb from BAILEY, NC

    I made these and took them to work. I had people begging for the recipe, so I said, "Go to VeryBestBaking.com for every recipe need!" I did mix 8 oz. of cream cheese with 2/3 cup powdered sugar and 1 T. milk and inject it in the center of the cooled muffins with an eclair tip, then switch to a star tip and finish them off, a very lovely presentation.

  •  Star(s)

    Even better a few days later

    Jennifer Diggs from LAMAR, MO

    Very simple easy recipie. To make it even better for you I threw in a couple bananas and substitued the butter with applesauce. The bananas took away a bit from the pumpkin flavor, but let em sit a couple days. Wonderful flavor!

  •  Star(s)

    Not just Pumpkin Pie, Muffins too!

    Lauren HopkinsSheridan from STATEN ISLAND, NY

    I love Pumpkin Pie so I thought I would try this recipe. it was so good. I will be adding it to my holiday breakfast for now on.

  •  Star(s)

    Spiced Pumpkin Muffins

    Deborah Williams from IRVING, TX

    This is an easy and very tasty recipe but I made a few additions. Added chopped pecans and rasins. They were delicious.

  •  Star(s)

    Spiced Pumpkin Muffins

    Decia Brown from DECATUR, AL

    This muffins were great and easy to make. I used half wheat flour and white flour. My kids and husband ate them all up and asked for more.

  •  Star(s)

    cant eat just one!

    Lisnel Rivero from BRONX, NY

    I made these muffins after reading the rave reviews. They are delicious, soft and fluffy. I ate 2 in a row, my daughter loved them as well. i just made a few changes, i used the whole can of pumpkin, i added ground cloves an nutmeg, and i used regular milk instead of butermilk, and they tasted great. i also added a sugar glaze. thanks to the suggestions in other reviews i made a couple of changes and they were still delicious. i think i'll eat another one right now!

  •  Star(s)

    Delicious and Moist

    B Eastman from OREM, UT

    These pumpkin muffins were SOOO good. I was looking for a quick and easy way to use up some left over pumpkin. These muffins disappeared faster then I could bake them.

  •  Star(s)

    Great recipe

    Ilaureb from

    This recipe is easy to follow and the muffins came out moist and yummy. I didn't have buttermilk so I combined 1/3 cup of fat free milk with a tbsp. of lemon juice and it did the trick. I also used the entire can of pumpkin...delicious!

  •  Star(s)

    Husband doesn't like pumpkin

    Rachelle Stratton from Rock Springs, WY

    Normally my husband refuses to eat anything that I make with pumpkin except pie. However he really liked these muffins. He said that it doesn't have too much of a pumpkin taste. My 1 1/12 year old daughter also liked them. Unlike her dad, she is a huge pumpkin fan like me.

  •  Star(s)

    Spiced Pumpkin Muffins

    Barb White from Calgary, AB

    I have celiac disease and am always on the lookout for recipes that I can adapt to my gluten free flour mix. I adjusted the pumpkin to 1 cup as suggested by many other reviewers. These muffins were spectacular, not dry as often is the case with rice flour baking. I will pass this recipe and your site on for sure.

  •  Star(s)

    Spiced Pumpkin Muffins

    Pauline Johnsey from No. Stratford, NH

    THESE ARE SO GOOOOD, and moist. The buttermilk makes all the difference. The second time I made them I put in some chopped apples and rasins. Everone has raved over these. You have to try this recipe.

  •  Star(s)

    Fall anytime of year!

    Christina Adcock-Azbill from Austin, TX

    This recipe is always a hit. Like other reviewers I add more pumpkin (the whole can) and add a little bit cardamom. These are like pumpkin pie in bread form. Just lovely!

  •  Star(s)

    Spiced Pumpkin Muffins

    Vickie Fuller from Grayson, KY

    If you like pumpkin bread, you will like these. I took them on a recent camping trip with us and they were delicious with a cup of coffee in the mornings. I used a little extra pumpkin in mine and added raisins.

  •  Star(s)

    Perfect Pumpkin Muffins

    DJ Coplin from OKLAHOMA CITY, OK

    These are fabulous muffins. I tried the recipe at Christmas and ended up making about 24 dozen for family members. They were an instant hit and I know I will be expected to make them every year now.

  •  Star(s)

    Finger Food Muffins

    Helen Rapkin from NORTH ROYALTON, OH

    'Great taste buds Almighty!' This recipes is fabulous! Ilove my muffins room temperature with butter,but it was hard to wait for these to cool. Just rip apart and enjoy the flavor!!Thank You!

  •  Star(s)

    great potluck item

    Jen Solomon from Ft Worth, TX

    These muffins are the perfect item for a potluck because they can serve as a bread or dessert, a little taste of fall.

  •  Star(s)

    Excellent Muffins

    KELLI FRANKE from Dayton, OH

    I made these muffins for my son's class and they were a big hit. The recipe was simple enough that he could help and they tasted GREAT.

  •  Star(s)

    Everyone loved these!!

    Shelli Fuller from Ringgold, GA

    They were easy to make, turned out moist & tasty, and even the kids thought they were just as good as cupcakes! I had the pumpkin pie mix in a can, instead of just pumpkin, so I used that & cut down on the spices in recipe & it still turned out great.

  •  Star(s)

    Great Thanksgiving treat

    Teresa Romano from Smithtown, NY

    I loved this recipe. If you like pumpkin pie you will like these muffins. They freeze well and defrost in the microwave without drying out.

  •  Star(s)

    tasty muffins

    J S from N LAUDERDALE, FL

    These muffins are so tasty. I will definitely make more soon.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Spiced Pumpkin Muffins

    Ingredients

    • 2 cups all-purpose flour
    • 2/3 cup packed brown sugar
    • 1/3 cup granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon ground ginger
    • 1/2 cup butter, (we recommend LAND O LAKES® Butter), melted
    • 1/2 cup LIBBY'S® 100% Pure Pumpkin
    • 2 large eggs, lightly beaten
    • 1/3 cup buttermilk

     

    Directions

    PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

    COMBINE flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.

    BAKE for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

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