pumpkin spice cake muffins

These citrusy pumpkin spice cake muffins recpie up even the dreariest of days.

Moist, fluffy, and bursting with pumpkin flavor, these muffins are the perfect autumn breakfast or afternoon snack. They capture all the classic flavors of traditional pumpkin cake, but with the convenience of being baked in a muffin pan. And just when you think French toast couldn’t get any better, these delicious French Toast Muffins prove you wrong!

With just a couple of bowls and around 37 minutes, you can have these delicious pumpkin muffins ready to enjoy!!

It all started with a craving and not the “oh I could go for something sweet” kind but the full-blown can’t stop thinking about pumpkin spice at two a.m. kind of craving and of course I had zero muffins in the house so that was tragic I know.

So I grabbed whatever was left in the pantry and that meant hello to a half-used can of pumpkin purée and a mystery spice mix and then I crossed my fingers while I hoped for the best because spoiler my kitchen smelled like a fall candle exploded yet in the best way possible.

Had slightly sunken tops yet they were still delicious and the second batch turned out golden and fluffy and almost too good to share although almost is the key word.

Have you ever bitten into something and instantly felt like you needed a blanket and a good book and maybe a little rain outside because that is exactly what these muffins feel like.They are like autumn in cupcake liners so they are a little messy yet very cozy and oh so worth it.

There is no pressure however you might end up eating three straight from the oven and there will be no judgment because I have been there too.

Kitchen Equipment Needed :

• Muffin tin “12 cup standard size”
• Paper liners or nonstick spray
• Mixing bowls “large and medium”
• Whisk and spatula
• Measuring cups and spoons
• Toothpick ,for doneness test
• Cooling rack

Tips for

Don’t overmix the batter : this keeps the muffins soft and fluffy.

Use buttermilk : if you have it, buttermilk makes the muffins extra moist.

Add a topping : sprinkle a little cinnamon sugar on top before baking for a sweet crunch.

Check doneness early : every oven is different, so start checking at 18 minutes.

This creamy pumpkin spice roll cake goes so nicely with a cup of hot coffee or spiced tea the flavors blend beautifully, especially on chilly afternoons.

What to Eat with pumpkin spice cake muffins ??

This creamy pumpkin spice roll cake goes so nicely with a cup of hot coffee or spiced tea the flavors blend beautifully, especially on chilly afternoons.

If the weather’s warm, pairing it with a cold glass of apple cider or fruit punch keeps things light and refreshing.

Looking for more simple dessert recipes to try ? Here are a few of our favorites:

Ingredients :

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar “packed”
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree ,not pumpkin pie filling
• ½ cup vegetable oil ,or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk or buttermilk

How to Make pumpkin spice cake muffins :

Step 1

Preheat oven : set it to 350°F “175°C”. Line your muffin tin with paper liners or grease well.

Step 2

Mix dry ingredients : in a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and mix wet ingredients : in a large bowl, whisk pumpkin puree, sugar, brown sugar, oil, eggs, vanilla, and milk until smooth.

Step 3

Combine mixtures. Add the dry ingredients to the wet ingredients, stirring gently until combined. Don’t overmix just stir until you don’t see flour.

Step 4

Add mix-ins “optional” : fold in chocolate chips, nuts, or raisins then fill muffin cups : spoon the batter evenly into the muffin tin, filling each about ¾ full.

Step 5

Bake : bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and cool : allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

FAQ’S :

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