Pumpkin Spice Muffins with Cinnamon Blend Olive Oil

These pumpkin spice muffins bring together silky pumpkin puree, fragrant cinnamon, brown sugar, and a tender crumb, with Cinnamon Infused Olive Oil adding a smooth, cozy layer that ties the whole batch together.

Garden Infuzions

Pumpkin Spice Muffins with Cinnamon Blend Olive Oil

Soft pumpkin muffins bake up tender and warmly spiced with cinnamon, brown sugar, and a cozy olive oil richness that makes every bite feel homemade.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup Cinnamon Infused Olive Oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans optional

Equipment

• 1 12-cup muffin tin For baking the muffins
• 2 Mixing bowl One for dry ingredients, one for wet ingredients
• 1 whisk For blending the batter
• 1 rubber spatula For folding and scraping
• 1 set Measuring cups and spoons For accurate baking measurements
• 1 wire rack For cooling after baking

Method

 

Instructions

1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a separate bowl, whisk the eggs, pumpkin puree, Cinnamon Infused Olive Oil, milk, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
5. Fold in the pecans, if using.
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out mostly clean.
8. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
9. Serve warm or at room temperature.

Notes

Pumpkin puree should be plain pumpkin, not pumpkin pie filling. For a sweeter finish, add a simple cinnamon-sugar sprinkle before baking. If you want a more bakery-style top, let the batter rest for 10 minutes before scooping it into the pan.

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Recipe Tips

Mix the batter just until the dry ingredients disappear so the muffins stay tender, and fill each cup about three-quarters full for even domed tops.

Serving Suggestions

Serve these warm for breakfast, pack them into lunchboxes, or set them out with coffee and tea for a relaxed brunch spread.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for a few extra days. Warm briefly before serving if you want the crumb soft again.

Variations

Fold in chopped pecans, add a handful of chocolate chips, or sprinkle coarse sugar over the tops before baking for a little extra crunch.

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