Pumpkin Spice Muffins

To me, Mondays are exciting. What have people been making over the weekend? What treats and delicious meals will pop up on some of my favorite blogs? What healthy deals popped up over the weekend? This Monday is going to be different. Enjoy a delicious breakfast to make sure that your week starts out right.

If you claim to be a cinnamon lover like me, see if you can find a better fall cinnamoney muffin than this. There just isn’t anything better than this pumpkin spice muffin. Trust me.

This  recipe for pumpkin muffins is easy and simple to make. You will love these healthy pumpkin muffins any time of the year!

Pumpkin Spice Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Pumpkin Spice Muffins


  • 1 cup whole wheat white flour
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin-pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup canned solid-pack pumpkin (from a 15 ounce can)
  • 1/2 cup applesauce
  • 2 large eggs
  • 1 1/4 cups sugar
  • Brown Sugar, Cinnamon


  1. Preheat oven to 350 degrees. Lightly grease muffin cups.
  2. In a large bowl, combine the dry ingredients–flour, baking powder, salt, baking soda, and spices.
  3. In a mixing bowl, mix together the pumpkin, applesauce, eggs, and sugar until smooth. With mixer on low, slowly add in dry ingredients and mix just until fully incorproated.
  4. Fill each muffin cup approximately 2/3 full with batter. Sprinkle a generous pinch of brown sugar and a small little pinch of cinnamon on top of each muffin for added flavor.
  5. Cook at 350 degrees for 20-25 minutes. Muffins are done cooking when they spring back when lightly touched. Remove from oven and allow muffins to cool on cooling rack for several minutes before serving.

Related Posts:

Pumpkin Cinnamon Streusel Muffins by Two Peas and Their Pod

Pumpkin Cream Cheese Muffins by Annie’s Eats

Kneaders Pumpkin Chocolate Chip Bread by Burnt Apple

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