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–+ servings
250ml Cinnamon Infused Olive Oil – aromatic olive oil
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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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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