Scratch Pumpkin Spice Muffins

Fall is just around the corner and what better way to celebrate than with warm, scratch pumpkin spice muffins.

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So today, I’m going to share one of my favorite things. Pumpkin spice muffins. They are delicious and they are very easy to make. Years ago, I was very intimidated by baking from scratch. These days, I rarely used boxed baking goods. Today I thought I would share a funny story before we get cooking. If you’d rather head strait for the recipe, I’ll put a jump link below.

Once Upon a Time in England

Right after I graduated high school I went to England where I studied art. I was only 18 years old and so many things in England were different. First of all they use the metric system there. So trying to figure out how to make things with grams, etc took a lot of practice. Also, their temperatures on the oven aren’t just in celsius, but they actually have gradients called “gas mark.” I was stunned when I looked on the oven and it read “gas mark 1, 2, 3, etc.”

Anyway, I hadn’t been there long and I want to bake a birthday cake for someone. I went into our small co-op grocery store and searched the aisles for cake mix. Finally, after I couldn’t find it, I asked someone who worked there. “Where are the cake mixes,” I asked. The poor guy stood there confused. He had no clue what I was talking about. “Cake mix? What is that, love?” I was equally confused. How could someone not understand what a cake mix was. I began to explain. He stopped me mid-sentence and said, “we have flour and chocolate powder.” After a few more times back and forth I realized there was no such thing there. It was the first time, I realized just how spoiled Americans really are. We have so many conveniences here and we still complain about doing things. Well, that was back in 1998. I’m sure it may be different now.

That experience though, was the first time I had to bake a cake from scratch. Now, I bake nearly everything from scratch, but initially, I was terrified by it.

Making Scratch Pumpkin Muffins

I know that not everyone is a fan of pumpkin spice. I personally don’t really care for pumpkin spice flavoring when it is artificial. However, I love pumpkin spice when it is fresh. That’s why I love my Slowcooker Pumpkin Spice Latte which uses fresh pumpkin! You don’t need any special equipment to make this recipe. Just a standard muffin tin. You can totally hand mix this recipe as well. No need for a beater or stand mixer.

Full disclaimer, I’ve never tried making this recipe with fresh pumpkin. I’ve always used canned pureed pumpkin. The most important technique with this recipe is that the dry ingredients and the wet ingredients will need to be mixed separately first. I have found that this helps reduce lumps. If you don’t do this, you will have to do a lot of mixing to get the lumps out. This results in tougher muffins. If you are new to making breads, let me explain. The more you mix or knead a bread, the stronger and tougher it becomes. Muffins should be fluffy, moist and soft. That means you don’t want to over mix. Mix just enough to fully combine ingredients.

This recipe calls for vegetable oil but I have found you can use melted coconut oil just fine. This recipe also calls for baking soda in lieu of baking powder similar to many banana bread recipes. Don’t worry. I promise it will come out perfectly.

Tip: Use an ice cream scoop to add your batter to your muffin tin

scratch pumpkin spice muffins

Scratch Pumpkin Spice Muffins

Mary Lentz
No need to run out to a bakery to get some pumpkin spice muffins. This easy scratch recipe is simple to make and will satisfy any pumpkin spice lover.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Breads, Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • muffin tin
  • 2 mixing bowls
  • ice cream scoop
  • Spatula

Ingredients
  

  • 1 Cup Granulated Sugar
  • 1 ¾ Cups All purpose flour
  • 2 Tsp Ground Cinnamon
  • ½ Cup Light Brown Sugar
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • ¼ Tsp Ground cloves
  • 2 Large Eggs
  • ¼ Tsp Ground Nutmeg
  • 15 oz Pureed pumpkin (1 can)
  • ½ Cup Vegetable oil
  • 1 Tsp Vanilla Extract

Instructions
 

  • Preheat your oven to 375°
  • Line your standard sized muffin tin with cupcake liners or grease with cooking spray
  • You will need to mix your wet and dry ingredients separately so prevent lumps and to keep the bread soft. In a large bowl, combine your flour, sugar, spices, salt and baking soda together. Set aside.
  • In a small bowl, add your, pumpkin, oil and vanilla and whisk well until egg is well combined.
  • Add your wet ingredients to your dry ingredients and using a spatula, lightly mix until they are combined and flour pockets are gone. Do not over mix.
  • Using a cookie scoop or ice cream scoop, scoop batter into prepared muffin wells. They should be filled up about ¾ full.
  • Place in the middle of the oven and bake for 20 minutes or until toothpick comes out clean.
  • Let cool for ten minutes before serving.
Keyword bakery style, breakfast muffins, comfort food, fall, fall desserts, fall muffins, fruit muffin, pumpkin, pumpkin spice

Variations

If you want you can also do some variations.

Pumpkin-Chocolate Chip

Turn your regular muffins into chocolate chip ones by adding a half cup of semi sweet chocolate chips

Brown Sugar Glaze

  • 1 tbsp butter
  • ¼ cup brown sugar
  • 3 tbsp milk
  • ¼ cup chopped pecans

To make the glaze, add all your ingredients to a small sauce pan. Bring to a boil for 1-2 minutes before

Cream Cheese Icing

  • ½ cup butter
  • 8 oz softened cream cheese
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Add your softened cream cheese, softened butter and vanilla into a stand mixer and and mix on medium with a paddle attachment. Lower speed and slowly add your powdered sugar one cup at a time until fully combined.

Other variations

You can also create different varieties by adding a half cup to one cup of any mix in such as chocolate chips, cranberries, or nuts. I’d start with a half cup and add more if desired. Some times add ins can be overwhelming so I suggest starting with a half cup first.

Scratch pumpkin spice muffins

I hope you enjoy this recipe. This makes for a yummy fall breakfast or even afternoon snack for the kiddos. Be sure also to take a look at my Fall Bucket List before you leave.

Slowcooker Pumpkin Spice Latte

It’s fall, y’all! It’s pumpkin spice season and I’m sharing my favorite, natural, super easy slowcooker pumpkin spice latte.

pumpkin spice latte

I have a confession, for years as soon as it was September, I headed over to Starbucks for a pumpkin latte. Living in Texas, we don’t have much of a Fall here, but that doesn’t stop me from enjoying all things Autumn (Check out my Fall Bucket List here). I love them so much that I decided to try making them at home. Today I’m sharing one of my most favorite recipes of all time. Slowcooker Pumpkin Spice Latte.

I’m not always a huge fan of pumpkin spice stuff. I mean, seriously, can we all agree that pumpkin spice tortilla chips have gone too far? So when I say I love this pumpkin spice recipe, you can trust me. It is perfect for crisp autumn mornings in your PJs or you can even take it with you in a thermos for a hike. Personally, I love making a decaf version for evenings by the fire or outdoor bonfire.

Ingredients

To make this recipe, you’ll start by brewing a strong carafe of your favorite coffee. If you want really good coffee, consider grinding your own beans. and using bottled water to brew your coffee. Using quality ingredients, is what really makes a good cup of coffee.

My favorite thing about this recipe is that it calls for canned pumpkin. I discovered this recipe many years ago and I wasn’t a huge fan of pumpkin spice because I had always had it with artificial flavoring. This recipe uses natural canned pumpkin so it isn’t overpowering. Just a lovely, subtle taste of pumpkin. I also prefer using cinnamon sticks to ground cinnamon. If you use ground spices, it floats upward and then accumulates on the top of your coffee, so keep ground spices to a minimum.

For this recipe, I prefer using whole milk even though I’m a typically 2% girl. I think the texture just seems to be better. If you’d like it richer, you may use half and half. If you are serving for a dinner party or if you plan on having several cups of it, you can always brew decaffeinated coffee or do half-caff. Its perfect for dinner parties and Thanksgiving so coffee is always ready with dessert.

Slowcooker Pumpkin Spice latte

Serving & Storing

This pumpkin latte is divine. I make it for all occasions, but it’s especially good for entertaining. You can certainly make it over a stove, but I love doing it in a slow cooker. Guests can serve themselves. Best of all, because you are making it in a slow cooker, it stays hot. Did I mention the house smells delicious too?  The aroma of cinnamon is just lovely in the house when this is in the slow cooker. While we are discussing coffee, if you are looking for a great coffee maker, you need to look into the NINJA Coffee Bar. It is awesome. It brews six different sizes including a full carafe and multiple single-serve sizes. It also has a milk frother and has a cold brew setting. I bought it to replace a Keurig that died after less than a year of owning and I’ll never look back!

I love serving it in beautiful mugs with whipped cream, pumpkin pie spice on top, and a cinnamon stick, but you can make it as fancy or as casual as you want. I will add that I have found this does not store well. So I recommend making a fresh batch instead of warming up again.

Slowcooker Pumpkin Spice Latte

This recipe is great for everyday entertaining. It’s a simple fall recipe you make ahead of time for a crowd. It combines hot coffee and milk with fresh pumpkin and fall spices. 
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Drinks
Servings 10

Ingredients
  

  • 12 Cups Coffee Hot, Strongly Brewed
  • 6 Cups Whole Milk or Half and Half
  • 3 Cinnamon Sticks
  • 1 Tbsp Pumpkin Pie Spice
  • 2 Tbsp Vanilla Extract
  • 1 Cup Granulated Sugar
  • 1 Cup Pumpkin Puree Canned

Instructions
 

  • Add milk and vanilla to warm crockpot 
  • Add strongly brewed coffee ( I use a French press to control the strength)
  • Add sugar, stirring well
  • Add pumpkin puree and stir frequently until fully incorporated
  • Cover and cook on high. It reaches peak temperature within 2 hours. 
  • (Optional) Serve with whipped cream, pumpkin pie spice and cinnamon stick

Notes

Notes: For a sugar-free option, Splenda does well in lieu of sugar. For late night serving, you can use decaffeinated coffee. 
Keyword autumn, coffee for a crowd, crockpot, drinks, entertaining, fall, latte, pumpkin, slowcooker, spice

Looking for other great fall recipes? Try Zuppa Toscana Soup Don’t forget to subscribe to my blog for other easy recipes! Don’t forget to PIN this post for later!

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Slowcooker Pumpkin Spice Latte first appeared on My Beautiful Mess

slow cooker pumpkin spice latte