Pumpkin Spice Muffins

Pumpkin Spice Muffins

112 Reviews 5 Pics
Robyn Webb
Recipe by  Robyn Webb

“If you like a moist, sweet muffin rich with cinnamon and nutmeg, then look no further. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.”

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Adjust Servings

Original recipe yields 18 muffins



  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
  2. In a large bowl, combine eggs, pumpkin, sugar, applesauce, vegetable oil, and almond extract. Slowly add the flour mixture to the large bowl until just blended. Do not over beat. Pour the batter into 18 nonstick muffin cups.
  3. Bake for 25 to 30 minutes. Remove muffins from the oven, and let cool slightly. Remove the muffins from the pan, and let cool completely.

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Reviews (112)

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I do not understand how others had a hard time with this recipe. If you follow it exactly as written it works GREAT. Thanks again Robin for a wonderful recipe! I may try adding 2/3 cup of raisins to the next batch for a change of pace. I really enjoy pumpkin and these are great... not to mention healthy! If you do not have the flour called for do not waste your time and money. It would make up differently! This is chemistry folks!



it's hard to tell when these muffins are done, because the center is still very wet when the top is nice and brown. Mine did not rise well at all, and the centers were almost mushy. Still, the flavor was good and they're so healthy that I will definitely try again. Add extra almond and vanilla extracts for better flavor.



I would use less nutmeg next time. My husband and I thought they were pretty good, but our kids devoured them - especially when I topped them with peanutbutter. We avoid sugar so we substituted 2T applejuice concentrate for the sugar.

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Amount Per Serving (18 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 166 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Pumpkin Wheat Honey Muffins


next recipe:

Barb's Pumpkin Chocolate Chip Muffins