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Got extra pumpkin spice? These pumpkin spice recipes are the best ways to use a jar, from muffins to cake to lattes.

Pumpkin spice recipes
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Got a jar of pumpkin pie spice and not sure how to use it? Pumpkin spice recipes to the rescue! Here’s the thing: there are loads of recipes where you can use this tasty spice blend. But while some recipes call for the signature spice mix, others call for the individual spices: like cinnamon, ginger, allspice, cloves and nutmeg. How to find recipes that call for this seasonal spice blend? You’ve come to the right place.

And now…our top pumpkin spice recipes!

Pumpkin spice recipe

Want to make your own pumpkin pie spice at home? This simple blend of spices is quick and easy to whip up if you’ve got a stocked spice drawer. Mix together the following spices:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Store in a sealed spice jar, and it’s good for up to 6 months!

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Pumpkin spice muffins

12 Cozy Pumpkin Spice Recipes


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

This pumpkin muffins recipe is a fall go-to! Each batch comes out moist and perfectly seasoned with pumpkin spice.


Ingredients

Scale
  • 2 cups all purpose flour
  • 1 ½ tablespoons pumpkin pie spices, divided
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce
  • Granulated sugar, for the topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a large bowl, stir together the flour, 1 tablespoon plus 1 teaspoon of the pumpkin pie spices, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Fill the muffin cups evenly, mounding the batter in the center with a spatula.
  3. In a small bowl, mix 1 ½ tablespoons granulated sugar with the remaining ½ teaspoon pumpkin pie spices. Sprinkle the mixture evenly over the tops of the muffins.
  4. Place the tray in the oven and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then remove the muffins and place them on a cooling rack to fully cool. Store up to 4 days in a sealed container with a paper towel on the bottom and top, refrigerated up to 1 week or more, or frozen up to 3 months.
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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