Fall is here and in today’s culture it actually means Pumpkin Spice season. At grocery stores and restaurants across the country, you can find a variety of goods that are now flavored with pumpkin spice.  That autumnal spice blend has us all craving cold weather and sweaters.

Has anyone ever eaten just pumpkin before? It’s just a plain tasting squash. So it’s not that great. What makes this pumpkin spiced is the blend of spices: nutmeg, all spice, ginger, etc. The spice blend that is in most pumpkin spice food is just that. Stores have made it easy for us bakers: they have this pre-made either in a packaged bottles or in the bulk section.

These yummy pumpkin spiced muffins will warm you up on a chilly fall day and impress friends for autumnal get-togethers. Pumpkin spice for me is a little in between the start of a new school year feel and Thanksgiving. Fall has always been my favorite season.


You will need:

  • Food processor
  • Muffin tin
  • Muffin tin liners (we use these from Amazon)
  • Sifter or mesh strainer
  • Large bowl
  • Stirring utensil

Enjoy these muffins my friends. Fall has officially arrived!


Pumpkin Spiced Muffins

These yummy pumpkin spiced muffins will warm you up on a chilly fall day and impress friends for autumnal get-togethers. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Author Amanda at HelloBrownlow.com


  • 2 3/4 cup flour
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup milk plant based milk used
  • 2 tbsp pumpkin spice blend
  • 1/2 tbsp all spice optional
  • 1 15 oz can pumpkin puree
  • 1/4 cup walnuts
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tbsp butter plant based used


  1. Pre-heat oven to 350 degrees Fahrenheit and line regular size muffin tins with liners.

  2. In a food processor, pulse together the walnuts, 1/4 c sugar, cinnamon, and butter. This should be a chunky consistency. Set aside. 

  3. In a large bowl, sift in the flour, sugar, baking soda, salt, pumpkin pie spice, and all spice. Stir to fully incorporate.

  4. Mix in the pumpkin puree and milk. Make sure that the wet ingredients are well incorporated but do not over-mix. 

  5. Evenly distribute the batter to the muffin tins. The batter will be thick. If it is too thick, add another 1/4 cup of milk.

  6. Once the muffin tins are filled, sprinkle the walnut mixture across the top of the muffins.

  7. Bake for 18-20 minutes or until a toothpick comes out clean from the center.

  8. Remove from the tins and let cool. Store in an air-tight container for up to a week. 

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  1. Pumpkin muffins look amazing !!!!!

    1. Thanks Mary! I’ll have to make them for you and Mike some time!

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