These pumpkin spice muffins are super moist and taste just like the many flavors of fall! They make a great snack or sweet treat for holiday parties.
If it ain’t broke, don’t fix it. That’s pretty much my philosophy when it comes to changing a recipe when my ENTIRE family eats the original.
But then there are those moments when you don’t have a key ingredient on hand, and you swap-in a different food that may or may not pass the picky eating toddler test. Guess what? That’s what happened when I went to make cinnamon applesauce muffins. I didn’t have any applesauce or apples, BUT, I did have canned pumpkin.
Make a simple swap and voila! Pumpkin spice muffins. Think my toddlers noticed? You betcha!
Lucky for me they weren’t protesting the flavor change and they enjoyed a muffin or two post naptime. With pumpkin EVERYTHING season in full-swing, I think they are just happy I’m serving up this delicious orange veggie vs. the green veggies that consumed our summer.
Similar to the cinnamon applesauce muffins, you can make a batch of these pumpkin spice muffins on the weekend, freeze, and reheat for 15-20 seconds in the microwave.
But if your family loves muffins as much as mine does, then forget freezing, they won’t last an entire week in your house! Enjoy!
- 2 cups all-purpose flour
- ½ cup sugar
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup butter, melted
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- Preheat oven to 375. In a large mixing bowl, add dry ingredients. In a separate bowl, add wet ingredients and whisk until combined.
- Add wet ingredients to the dry and stir until combined. Evenly scoop mixture into a greased or lined muffin pan, filling about ⅔ of the way full.
- Bake for 20 minutes, or until a toothpick comes out clean.
Calling all pumpkin lovers: What’s your favorite way to enjoy this staple fall flavor?!
