For delicate rib eye steak, this marinade is ideal.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 3 dozen muffins |
Ingredients
- 3 cups self-rising flour
- 2 ½ cups white sugar
- 2 tablespoons pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- ⅔ cup vegetable oil
- 2 tablespoons white sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
- Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
- Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts
| Calories | 143 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 169 mg |
| Sugars | 15 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I love this recipe because it was so quick, easy and delicious! I got 24 muffins and still had some leftover so I decided to use it in a loaf pan so it made half of a loaf which turned out wonderfully! I did not modify or change anything, but it turned out great as is! It’s my new favorite recipe for quick and easy, pumpkin spice muffins!
Easy to make and taste great! Not sure how anyone got 36 muffins I only got 12.
I followed the recipe and will definitely make it again!!
These muffins are great! Used the whole amount of spice and it was perfect. I also reduced the sugar to 2 cups and they were still plenty sweet. The recipe made 18 muffins and took about 3 extra minutes to cook. Made a second time and subbed in garam masala for the pie spice. They were great too, so if you want a change, give it a try. Still has all those “fall” flavors, with a little different kick.
I make these all the time during the fall for my kids. They’re great! They’re always moist and sweet. Though, i don’t put the full 2 & 1/2 cups of sugar. I only use 2 cups. Also, I’m only able to get about 20 muffins out of the recipe.
I cut the sugar in half! Very delicious. It made 24 muffins
Loved this! Got about 24 big muffins out of the batch. Before baking, we took a third and stuffed em with cranberries, and another third with chocolate chips. Delicious. Btw I made a booboo and used all purpose, so we fixed it with 1 tsp baking powder and 1/4 tsp salt per cup of flour. They rose up just fine.
Really good. Quick and easy! For me it was 30 muffins.
I will be making these a lot! I didn’t have pumpkin pie spice, so I guessed and used 2 tsp cloves, 1 tsp ginger, and 2 Tbsp plus 1 tsp cinnamon. I also subbed dark brown sugar for half the white sugar. They came out moist and flavorful and basically delicious. I am told they’re even better with peanut butter on top.
these were easy and great. super moist and delicious. I used the 2 TBLS of spice and it was perfect. I added some extra pumpkin i had int he fridge and was shocked at how moist they were. I got 2 dz muffins as well.
Easy, I added walnuts and raisins. Made 2 dz.
It was great
I made giant and mini muffins. I did not top w/ cinnamon sugar but still delicious
These were some of the best pumpkin muffins I’ve ever made. Recipe was quick, easy and a family favorite. I added extra chocolate chips and everyone loved them.
Unbelievably good. Was looking for a recipe to use the puree left from carving my Halloween pumpkin, about 2 cups–no reason to waste it, right? Wow. The only thing I changed was the seasoning amounts. I don’t know if it was or was not a mistake, but 2 tablespoons of the pumpkin pie spice would have overwhelmed my personal tastebuds! I made my own pumpkin pie spice mix and used 2 teaspoons, as one reviewer mentioned previously; I thought that was perfect. I could still taste the flavor of my fresh pumpkin (again, wow), not just spices. Enhancing rather than dominating the flavor profile. Plan to freeze these (I got 18 muffins), as I have one more pumpkin to carve, and I will make another batch. Loved them!
This makes a tasty muffin. I used all purpose flour with 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. I also added 1 cup of raisins and a cup of chopped pecans.
Living in Canada we have all-purpose flour, so I had to add 2 tsp baking soda and 1/2 tsp baking powder. The spices are not a mistake, even though I made these today at the daycare I work for and due to cinnamon allergies I replace it with 1/2 quantity of cloves, they were beautiful and moist.added a few chocolate chips.
These were amazing! Light and fluffy. The only change I made was cutting back 1/2 cup of sugar in exchange for chocolate chips. Spices are NOT a mistake, I probably could have added more. Like another reviewer I used a large cookie scoop (love uniformity!) and got 24 muffins. My husband told me they were his favorite of all the pumpkin muffins I’ve made and I bake a lot.
Easy and delicious! My kids and their friends loved these muffins!
I used melted extra virgin coconut oil & only used ginger, cinnamon & nutmeg instead of pumpkin spice w/ allspice & added white chips & they were delicious!!!
Quick and good! I did make changes based on what I had in my pantry. I didn’t have pumpkin, I had pumpkin pie mix. It has sugar and spices, so I tasted and decided to add only one cup of sugar, but added a little more spice. I also added chocolate chips. We like very much! Very mosit! I used a 1/3 cup scoop and made 24 muffins.