These Pumpkin Spice Muffins are full of the flavours of fall.  

 

They can be enjoyed any time during the day as the finishing touch to a meal or as a nice snack to accompany a hot cup of coffee or tea. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I dumped some Golden Flavour shortening, some brown sugar and the granulated sugar into a large mixing bowl.

Using an electric mixer I creamed the the shortening and the sugars together until light and fluffy.

Next I added the large eggs one at a time.

I beat the eggs in with the electric mixer after each addition.

Now it is time for the almond milk and the pure pumpkin puree to be added to the mixing bowl.

Blend in on low speed so you don’t have a mess.

To these liquid ingredients I added the Bob’s Red Mill All Purpose Flour Blend, the meringue powder, baking soda, salt, xanthan gum, cinnamon, cloves, nutmeg and ginger.

I used the electric mixer just until all the ingredients were moistened.

To finish folding the ingredients together I used a rubber spatula.

Then I used a scoop to drop the batter into muffin pans sprayed with cooking spray.

I put the pans in a 350F oven for 20-25 minutes or until a toothpick inserted in the center came out clean.

After allowing them to cool for a few minutes in the pan I moved the muffins to a cooling rack.

These Pumpkin Spice Muffins are loaded with the flavours of fall!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pumpkin Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Pumpkin Spice Muffins:

• 3/4 cup Golden Flavour Shortening
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup milk
• 1 1/3 cups pure pumpkin puree
• 2 cups Bob’s Red Mill All Purpose Gluten Free Flour Blend
• 2 tsp meringue powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 3 tsp cinnamon
• 2 tsp ginger
• 1 tsp cloves
• 1 tsp nutmeg

How to Make Pumpkin Spice Muffins:

1. Preheat the oven to 350F.
2. Put the Golden Flavour shortening, brown sugar and granulated sugar into a large mixing bowl.
3. Using an electric mixer cream the the shortening and the sugars together until light and fluffy.
4. Add the large eggs one at a time beating after each addition.
5. Measure the almond milk and the pure pumpkin puree into the mixing bowl. Blend on low speed.
6. Add the Bob’s Red Mill All Purpose Flour Blend, the meringue powder, baking soda, salt, xanthan gum, cinnamon, cloves, nutmeg and ginger to the liquid ingredients.
7. Us the electric mixer again and blend just until all the ingredients are moistened.
8. Finish folding the ingredients together using a rubber spatula.
9. Scoop the batter into muffin pans sprayed with cooking spray.
10. Bake in the 350F oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
11. Enjoy!

FAQS:

How do I store pumpkin spice muffins?

To store pumpkin spice muffins, follow these simple steps to keep them fresh and delicious for longer:

1. Cool the muffins completely: Allow the muffins to cool down completely before storing them. If you store them while still warm, condensation can form inside the container, leading to moisture buildup and potential mold growth.
2. Use an airtight container: Place the cooled muffins in an airtight container. This could be a large food storage container with a tight-fitting lid, a sealable plastic bag, or a resealable plastic container. Make sure it’s clean and dry before adding the muffins.
3. Line the container: If you are stacking the muffins, you can separate each layer with parchment paper or wax paper to prevent sticking and maintain their shape.
4. Store at room temperature: If you plan to consume the muffins within 1-2 days, they can be stored at room temperature. Keep the container in a cool, dry place away from direct sunlight and heat sources.
5. Refrigeration: If you want to store the muffins for a longer period (up to a week), you can refrigerate them. Again, use an airtight container, and they will remain moist and fresh.

Remember, homemade baked goods without preservatives will typically have a shorter shelf life than commercially prepared products. Always use your judgment and check for any signs of spoilage before consuming stored muffins. If you notice any mold growth, off smells, or a change in texture, it’s best to discard them.

Can I freeze pumpkin spice muffins?