Add the wet ingredient mixture to the dry ingredients and stir until just combined. It is very important not to over stir. You should still have little spots of flour showing in some places but the mixture should be about 90% mixed. Over mixing causes muffins to toughen up when baked.
Fill your muffin cups with the batter. I like to use a ice cream scoop we have that's large for this so my muffins are all the same size. I filled my muffin cups to 2/3 of the way full.
Bake in the oven at 350 degrees for 15-18 minutes. Cooking time varies by oven. Muffins are done when they are firm to the touch on top and a toothpick inserted in the center comes out clean. Once finished, remove from oven and remove from pan. Cool on a wire rack.
Optional mix-ins: 1/2 cup chopped walnuts or pecans
1 cup unsweetened shredded coconut
Swap raisins for dried cranberries, figs or other dried fruit.
Note: These freeze great. I make a big batch (like this) and then freeze the extra's. This batch is written for 32 muffins because I cook in bulk and freeze 🙂
Pumpkin Spice Muffins
Amount Per Serving
Calories 183Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 27g9%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.