Spiced Pumpkin Muffins

Spiced Pumpkin Muffins

Enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger for this fall's harvest season!

10 min. prep time
12 muffins
12412 Ratings


2 cups all-purpose flour
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup Land O Lakes® Butter, melted
1/2 cup mashed cooked pumpkin*
1/3 cup buttermilk**
2 Land O Lakes® Eggs, slightly beaten


Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

Stir together all ingredients except butter, pumpkin, buttermilk and eggs in bowl.

Stir together butter, pumpkin, buttermilk and eggs in bowl; stir into flour mixture just until moistened.

Spoon evenly into prepared muffin pan cups. Bake 15-20 minutes or until lightly browned. Cool 5 minutes; remove from pan.

*Substitute 1/2 cup canned pumpkin.

**Substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes.

Nutrition Facts (1 muffin)

Calories: 230

Fat: 9g

Cholesterol: 50mg

Sodium: 430mg

Carbohydrates: 35g

Dietary Fiber: 1g

Protein: 4g

Recipe #3937©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Tastes like pumpkin pie in a muffin! My new go to recipe.
This recipe is so good I've made these muffins three times in the last month! I can't eat gluten so I substituted Jules Gluten Free Flour cup for cup in this recipe and they turned out PERFECT. I was amazed that they didn't go flat like so many other recipes I've tried. I baked double one day and froze the extras for quick snacks or breakfast on the go. They reheated fine (30 seconds in microwave) and tasted just as good as when I pulled them out of the oven. Almost all of my Christmas goodie recipes are coming from this site and I've been telling all my Gluten-Free friends to try it!!!
I found the recipe rather dry, and not very flavorful. My old recipe was much better and I will stick with it.
Best!!! I made this for breakfast this morning. My husband and kids loved it!!! I added little ground cloves. Yum-O!
My family loved this recipe. It made our holiday breakfasts fun. We'll use it often even if it's not the holidays.
I made a batch of these tonight for breakfast tomorrow, but they won't last that long. My family gobbled them up. I'm keeping this recipe!
These muffins lack flavor......needed more spice and pumpkin!
They are tasty, moist and a great breakfast treat. This recipe freezes well, and also works as pumpkin bread.
Lacked flavor.
Easy to make and delicious!
These muffins are excellent! Easy to make and they turn out very pretty - with high, rounded crowns. They are delicious with butter or cream cheese.
Doubled the recipe and added 1/4 tsp. ground cloves. The muffins are moist and so easy to make.

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