Description

These Pumpkin Spice Muffins are moist, flavorful treats bursting with autumn spices and the earthy sweetness of pumpkin. Enhanced with chopped pecans and plump raisins, these muffins offer a perfect balance of texture and taste, ideal for a cozy breakfast or snack during the fall season.

Ingredients

Scale

Dry Ingredients

1½ cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 teaspoon Pumpkin Pie Spice
½ teaspoon freshly ground nutmeg
1 cup granulated sugar

Wet Ingredients

¾ cup vegetable oil
½ cup canned solid packed pumpkin
2 large eggs
1 teaspoon vanilla extract

Add-ins

½ cup chopped pecans
½ cup raisins

Instructions

Preheat and prepare. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners to prevent sticking and set aside.
Soften the raisins. Place the raisins in a small bowl and cover them with boiling water. Let them soak for about 5 minutes until they become plump, then drain thoroughly and set aside.
Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, pumpkin pie spice, and freshly ground nutmeg until evenly combined.
Combine wet ingredients. In a separate bowl, whisk the eggs, canned pumpkin, vegetable oil, and vanilla extract until smooth.
Incorporate wet into dry. Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to over-mix to keep the muffins tender.
Add nuts and raisins. Fold in the drained raisins and chopped pecans evenly throughout the batter for added texture and flavor.
Bake. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for approximately 25 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and serve. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them slightly warm or at room temperature.
Storage. Store any leftover muffins in an airtight container at room temperature for up to one week to maintain freshness.

Notes

For a nut-free version, omit the pecans and substitute with additional raisins or other dried fruit.
You can substitute vegetable oil with melted coconut oil or light olive oil for different flavor profiles.
To make these gluten-free, use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum.
Pumpkin pie spice can be replaced with a mix of cinnamon, ginger, cloves, and allspice if unavailable.
Ensure to not over-mix the batter to avoid dense muffins.
Optionally, top muffins with a light dusting of powdered sugar or a cinnamon glaze for extra sweetness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 40 mg

Keywords: pumpkin spice muffins, fall baking, autumn muffins, pumpkin recipes, spiced muffins, pecan muffins, raisin muffins