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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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread, Muffins
Cuisine: American
Keyword: pumpkin, Spice Cake Bread
Servings: 36 muffins
Author: Rachael Yerkes

Ingredients

  • 3 cups flour
  • 3.5 cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon pumpkin pie spice
  • 1 lb 13 oz canned pumpkin the big cans
  • 3 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 muffins tins or Fill 2 greased bread pans 3/4 way full
  • Bake muffins for 45 minutes or Loaves for 60 minutes, until inserted toothpick comes out clean
  • Let cool, and enjoy!

Notes

To make more cake-like, make a cream cheese frosting or powdered sugar glaze.
If making into cupcakes/muffins, grease pan, and bake at 350 for 20 minutes.
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.