Delicious Pumpkin Spice Cake Muffins Recipe

These pumpkin spice cake muffins are a delightful treat that captures the essence of fall in every bite. With warm spices and the rich flavor of pumpkin, this recipe is perfect for cozy mornings or as a sweet snack.

Easy to make and incredibly satisfying, these muffins are a fantastic way to enjoy the classic pumpkin spice recipe. Whether you’re hosting a gathering or simply indulging yourself, these muffins are sure to bring joy.

Easy Pumpkin Spice Cake Muffins Recipe

These pumpkin spice cake muffins are moist and flavorful, featuring a blend of pumpkin puree and aromatic spices. The recipe yields about 12 muffins and takes approximately 30 minutes from start to finish, making it a quick and enjoyable baking experience.

Ingredients

1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1/2 cup chocolate chips (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix until well blended.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Add Optional Ingredients: If desired, fold in the chopped nuts and chocolate chips for added texture and flavor.
Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!