Pumpkin Spice Muffins

By Leah Brooks | December 18, 2015
To me, the smell of roasting pumpkin and warm spices coming from the kitchen is a quintessential sign of fall.



1 cup (120 g) all-purpose flour
1/2 cup (60 g) white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1.5 teaspoons pumpkin-pie spice
1⅓ cups (325 g) fresh roasted pumpkin puree or canned pumpkin puree
5 tablespoons (70 g) unsalted butter, melted
2 large eggs
1 1/4 cups (250 g) sugar

For Cinnamon Sugar Topping:
1 tablespoon (12 g) sugar
1 teaspoon cinnamon

Tools needed
measuring cups and spoons
liquid measuring cup
medium bowl
large bowl
jar with lid
standard-size 12-cup muffin tin
muffin liners
wooden spoon or spatula

These muffins are great for beginning bakers because they are delicious and very easy to prepare. Turn these muffins into a decadent dessert by topping them with a luscious cream cheese frosting.

1 Preheat the oven to 350°F (180°C, or gas mark 4). Fill the muffin tin with paper liners. Children like to help out with this step, just be sure to show them how to separate the papers to avoid wasting them! 

2 In a medium-size mixing bowl, whisk together the flours, baking powder, baking soda, salt, and spice until thoroughly combined. Set aside.

for smaller hands
Avoid arguments by having the kids take turns. Ask one child to pour in ingredients while the other child mixes them in. It is fun to add the spice mixture and watch it change the color of the flour from white to golden brown. 

3 In a separate large mixing bowl, whisk together the pumpkin puree, butter, eggs, and sugar.

for smaller hands
Explain to your child the importance of gently mixing the flour in this recipe just enough to bring it together. While mixing is fun, dense chewy muffins are not! It is especially easy to overmix these muffins because the batter is thinner than other batters. ~

4 Stir half of the flour mixture into the pumpkin mixture. Mix until just combined. Pour the remaining dry ingredients into the batter and mix just until the flour is no longer visible.

5 For the topping, in a small jar with a lid, combine the cinnamon and sugar. Shake to mix.

for smaller hands
A great chef taught me how to season food properly. Season from up high, so that whatever you are sprinkling is dispersed more evenly. If you season food really close, the seasoning lands on the food in clumps, making each bite inconsistent. The same idea can be applied here. Sprinkle from about 1 to 2 feet (30 to 60 cm) above the muffins so that the cinnamon sugar is dispersed evenly. 

6 Fill each muffin cup about three-fourths full. Sprinkle a little of the topping over each muffin before baking. 

7 Bake for 25 to 30 minutes, checking the muffins and rotating the pan after 12 minutes. The muffins are done when they are golden brown and a wooden skewer inserted into the center comes out clean.

8 Let the muffins cool in the pan for 5 minutes, and then transfer to a cooling rack to cool completely.

for smaller hands
Adults should always pull out muffins and test for doneness, not young children. To avoid accidents, make sure that children are a safe distance away when removing hot pans from the oven. 

Excerpted from Baking with Kids by Leah Brooks. Quarry Books, 2015.

  • pumpkin spice muffins