Pumpkin Spice Muffins

These super moist, hearty Pumpkin Spice Muffins are packed with pumpkin and warm spices and make for a perfect breakfast on-the-go or late afternoon coffee break treat. If you are like me, already craving pumpkin baked goods, I bet your starting to stock up on Libby’s pumpkin – righ? These muffins are perfect for a fall breakfast or can be added to your Thanksgiving buffet.

Ingredients for Pumpkin Spice Muffins

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if clearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt adds essential minerals and nutrients to baked goods.
• Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

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Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Pumpkin Puree: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450° for 45 minutes. Puree in a Vitamix or high-speed blender.

Pumpkin Pie Spice: very easy to make using a few spices like cinnamon, ginger. nutmeg, clove and allspice.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 1 – 2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum. If not add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour into the batter.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best texture and flavor.
• Dairy: Replace the dairy with an unsweetened plant based milk such as oat, coconut or almond milk.
• Egg: To replace 1 egg, place 1 tsp. of baking soda into your batter then pour 1 T. white vinegar on top of the baking soda.

Keto (low carb, high fat)

• Flour: Swap out the white flour for almond flour or coconut flour.
• Sugar: Replace the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Dairy: Replace the dairy with unsweetened plant-based milk (almond, flax or coconut).
• Hydration: Add 1 additional egg to the batter.

Wholesome (minimally processed)

• Flour: Swap out one third to half the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or use Bob’s oat flour.
• Sugar: Replace the sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar called for in a recipe.
• Dairy: Replace the dairy with unsweetened plant-based milk (oat, coconut or almond).
• Fat: For every 1 c. of butter called for in a recipe, use 3/4 c. heart-healthy oil (extra-light olive) or 1/2 c. unsweetened applesauce + 1/2 c. oil.

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Resources

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• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• batter scoop

• King Arthur Unbleached Flour
• Horizon Organic or Land O’ Lakes Butter
• Domino Sugar
• Hoosier Hill Instant Clear Jel
• Pumpkin Puree

Related Recipes

• Pumpkin Bars
• Pumpkin Spice Granola
• Cranberry Harvest Muffins
• Pumpkin Pie Cake
• Sourdough Rhubarb Muffins

More Muffin Recipes

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