Pumpkin Spice Muffins

Helloooo Fall! D.C. is still hot and humid and sticky - but hey, that doesn't mean I can't celebrate the start of Fall in the rest of the North East right? 

These pumpkin muffins are classic (read: kind of boring). But, isn't that what pumpkin muffins are supposed to be? They remind me of Grandma, even though my Grandma never made pumpkin-anything. No frills, just a delicious - pumpkiny reminder that Fall is coming. Just after the next two weeks of 90˚weather and 100% humidity. 

Ingredients (adapted from Smitten Kitchen):

  • 1 15 oz can of pumpkin puree
  • 115 g Vegetable or Canola oil 
  • 3 large eggs
  • 330 g sugar 
  • 1.5 tsp baking powder
  • 3/4 tsp baking soda 
  • 3/4 tsp salt 
  • 3/4 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground ginger
  • a pinch of ground cloves
  • 240 g AP flour 
  • 50 g whole wheat flour 
  • Topping: 1 tbsp sugar, 1 tsp cinnamon, 1/4 cup crushed raw pecans 


  1. Pre-heat oven to 350˚F.  Line muffin tin with liners.
  2. In a large bowl, whisk together the pumpkin puree, 115 g canola oil, 3 eggs, and the 330 g of sugar. Add in the 1.5 tsp baking powder, 3/4 tsp baking soda, 3/4 tsp salt, 3/4 tsp ground cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and a pinch of cloves. Whisk well until mixture is smooth and uniform. 
  3. Fold in 50g of whole wheat flour and 240 g of AP flour. Be careful not to over mix. 
  4. Pour mixture into muffin tins, filling 3/4 of the way full. 
  5. In a seperate bowl, mix together the topping: 1 tbsp sugar, 1 tsp cinnamon and 1/4 cup raw pecans. Sprinkle over the top of the muffins and slide muffin tins into oven. 
  6. Bake for 30 minutes. Remove and allow to cool for 10 minutes. Enjoy with freshly brewed coffee.