Nut-Free Pumpkin Spice Muffins

These nut-free pumpkin spice muffins are the perfect fall-inspired treat, combining warm autumn spices like cinnamon, ginger, nutmeg, and cloves with the rich, moist texture of pumpkin puree. Quick and easy to make, these muffins are ready in just 35 minutes and are completely free of nuts, making them an ideal option for those with nut allergies. With a soft, tender crumb and just the right amount of sweetness from granulated and brown sugar, these muffins are a seasonal delight that's perfect for breakfast, snack time, or dessert. Enjoy them fresh out of the oven or let them cool for a perfectly portable treat—either way, they’ll fill your home with the irresistible aroma of pumpkin spice!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 2 teaspoons Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 1 cup Pumpkin puree
• 1 cup Granulated sugar
• 0.5 cup Brown sugar
• 0.5 cup Vegetable oil
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Milk

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.

Step 3

In another medium-sized bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk. Stir until the mixture is smooth and everything is well incorporated.

Step 4

Create a well in the center of the dry ingredients and pour the wet mixture into the center.

Step 5

Gently fold the wet ingredients into the dry ingredients with a spatula until just combined. Be careful not to overmix, as this can lead to dense muffins.

Step 6

Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy your homemade nut-free pumpkin spice muffins warm or at room temperature!

Nutrition Facts

Serving size	1064.8 grams (1064.8g)

Amount per serving	% Daily Value*
Calories	3168

Total Fat 125.70g	161%
Saturated Fat 21.10g	106%
Polyunsaturated Fat 69.10g
Cholesterol 382mg	127%
Sodium 4009mg	174%
Total Carbohydrate 491.60g	179%
Dietary Fiber 16.80g	60%
Total Sugars 282.50g
Protein 41.90g	84%

Vitamin D 107IU	534%
Calcium 349mg	27%
Iron 18mg	98%
Potassium 1124mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.6%

Protein: 5.1%

Carbs: 60.2%