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These Pumpkin Spice Muffins are a cinch to make, absolutely delicious, and full of flavor. These muffins are perfection. Plenty of pumpkin, just enough spice, and not even close to dry, these moist flavorful muffins are perfect for Fall! 
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Pumpkin Spice Muffins

These Pumpkin Spice Muffins are a cinch to make, absolutely delicious, and full of flavor. These muffins are perfection. Plenty of pumpkin, just enough spice, and not even close to dry, these moist flavorful muffins are perfect for Fall! 
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread, Muffins
Cuisine: American
Keyword: pumpkin, Spice Cake Bread
Servings: 36 muffins
Calories: 139kcal
Author: Rachael Yerkes

Equipment

Ingredients

  • 3 cups All-purpose flour
  • 3.5 cups Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Ground cloves
  • 1 teaspoon Pumpkin pie spice
  • 29 oz Canned pumpkin the big cans
  • 3 Large eggs
  • 1 cup Sour cream

Instructions

  • Preheat oven to 350 degrees
  • Start by mixing all of the dry ingredients.
  • Mix all of the wet ingredients.
  • Combine the wet and the dry. Only stir until just combined.
  • Fill greased muffin tins or 2 greased bread pans 3/4 of the way full.
  • Bake muffins for 20 to 25 minutes or loaves for 60 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool, and enjoy!

Notes

To make more cake-like, make a cream cheese frosting or powdered sugar glaze.
If you have a smaller can of pumpkin (say 15 ounces), cut the recipe in half. I designed this recipe around the can I had.

Nutrition

Calories: 139kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 104mg | Potassium: 73mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3614IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg