Dish of the Week: Pumpkin Spice Muffins

There are few seasonal flavors that are loved more than pumpkin during the start of autumn. From Starbucks’ pumpkin spice latte to the classic pumpkin pie, the sweetened veggie has become a staple of fall-time diets and a magnet for coffee shops and bakery windows.

Want to join the harvest craze? Bringing that warm, pumpkin smell to the kitchen doesn’t require buying from the professionals or lugging a Jack-o’-lantern-to-be from Curtis Orchard. From dessert bars to soups and pasta entrees, there are seemingly infinite ways to incorporate pumpkin into a favorite dish, and they all can be done with $2 canned pumpkin from the grocery store.

Here’s a quick and simple pumpkin spice muffin recipe, easy to make to get your pumpkin fix fast. Whether it’s in the early morning with a cup of coffee or late at night as a sweet treat, these can be enjoyed all day (and season) long to help you fall in love with fall (although I doubt you really needed help with that).


2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon salt

1 cup sugar

1 cup canned pumpkin

1/2 cup milk

2 eggs

1/4 cup butter, softened

1 cup chopped nuts or chocolate chips (optional)


1. Preheat oven to 350 degrees.

2. Beat together eggs and milk. Add in all dry ingredients, pumpkin and butter. Mix well until batter is smooth.

3. Bake in paper-lined muffin cups, filling each cup about 3/4 full, for 20-25 minutes. Remove when tops are slightly browned.

4. Remove, cool and enjoy!

Sarah is a junior in Media. She can be reached at [email protected]