Best Ever Pumpkin Spice Muffins

With Thanksgiving next week I’ve been working on the menu. Breakfast is a no brainer. These yummy Pumpkin Muffins with their crunchy, sugary tops are always a crowd pleaser at my house. They’re moist, with the perfect balance of pumpkin and spice! Just look at that crunch! They smell and taste amazing. 

I started making these and tweaking the recipe when my daughter was playing travel softball and we were on the fields literally every weekend, all weekend. I started with a much larger recipe to feed the masses. Sometimes I would mix cream cheese, a little powdered sugar and fill the middles before baking. Mostly though, I stuck to this recipe because it’s so good, moist and lasts for days. Just be sure you cover them. No refrigeration necessary!

These are always my most requested fall baking item for sure. You’re going to want to make them too, I promise you! They’re always a crowd favorite. My daughter is away at college now and still asks me to ship them so she and her roommates can enjoy! Next to my homemade vanilla caramel recipe, which I’ll address next month for sure, this is the baked good I’m most often asked to make!

So go ahead and make these for your family this Fall. You won’t be sorry you did. As always, if you eat it, log it and make it work for your day! 


Best Ever Pumpkin Spice Muffins

  • 1 stick butter (1/2 cup)
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 8 ounces canned pumpkin
  • 1-1/2 tsp Nielsen-Massey vanilla bean paste (ok use regular vanilla extract if needed)


  • Equal parts white and brown sugar mixed together


Preheat oven to 350 degrees. Cream the butter and gradually add the sugar, whipping until sugar is dissolved. Add the eggs, one at a time, beating well after each addition. Combine the next 7 (dry) ingredients and add to the creamed mixture alternately with the pumpkin, beginning and ending with the flour mixture. Stir in the vanilla. Using a cupcake sized cookie scoop, scoop into cupcake pan prepared with liners. Sprinkle evenly the sugar mixture with a spoon to add a nice sweet crunch! Place in the oven and bake for 25 minutes, or until a wooden toothpick comes out clean. Cool in pans for 10 minutes then remove and cool completely on wire racks. Enjoy! Makes 20 regular sized muffins.

Calories and macros are 141 cals/each, 2P/22C/5F


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