Pumpkin Spice Recipes

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Pumpkin Spice Recipes blend cinnamon, ginger, nutmeg, cloves, and allspice into fall favorites from lattes to baked goods perfect for cozy season.

Ready from 5 minutes to 1 hour, they serve 4-12 with warming aroma and versatile magic.

Why This Recipe Works

Homemade blend controls spice balance perfectly. Cinnamon dominates warmth while ginger adds zing. Nutmeg provides depth without overpowering. Tiny black pepper pinch enhances all flavors. Multiplies endlessly for lattes, muffins, pies.

Ingredients & Prep

Pumpkin Spice Blend:

• 3 tbsp ground cinnamon
• 2 tsp ground ginger
• 1½ tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground allspice
• Pinch ground black pepper

Quick Uses:

• 1-2 tsp per recipe
• Store airtight 1-2 years

Step-by-Step Instructions

1. Whisk all spices together until no ginger clumps remain.​
2. Transfer to airtight jar; label with date.
3. Use 1-2 tsp in muffins, lattes, oatmeal, pies.
4. Multiply batch x4 for gift jars.
5. Shake before each use.

Flavor Variations

Storage Tips

Airtight jar room temp 2 years. Freshness fades gradually.

FAQs

Clumpy ginger?
Sift first; whisk vigorously.

Too spicy?
Less cloves; more cinnamon.

No black pepper?
Skip; enhances but not essential.

Conclusion

Pumpkin Spice Recipes fall-hug everything cozy perfection.

Pumpkin Spice Recipes

Print Recipe

Pumpkin spice muffins deliver moist crumb with warm cinnamon-ginger-nutmeg flavor and tangy cream cheese swirl. Perfect fall breakfast treat with crunchy streusel topping and real pumpkin puree.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/3 cup buttermilk
• 1 tsp vanilla extract
• Streusel: 1/4 cup brown sugar, 2 tbsp flour, 1 tbsp butter, 1/2 tsp cinnamon

Instructions

• 1. Preheat oven to 350°F (175°C). Line muffin tin with 12 liners.
• 2. Whisk flour, baking soda, powder, pumpkin spice, salt.
• 3. Beat oil, sugar, eggs, pumpkin, buttermilk, vanilla until smooth.
• 4. Fold dry into wet until just combined. Don’t overmix.
• 5. Mix streusel ingredients until crumbly.
• 6. Fill liners 3/4 full. Sprinkle streusel. Bake 20-25 minutes.

Notes

• Don’t overmix batter for tender texture.
• Pumpkin pie spice = 2 tsp cinnamon + 1/2 tsp each ginger/nutmeg/cloves.
• Freeze extras up to 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 280
• Sugar: 18g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg

Keywords: pumpkin spice muffins, fall pumpkin muffins, streusel pumpkin muffins