Cinnamon-Sugar Bourbon-Pumpkin Muffins
Don’t let the fancy name prevent you from making these moist pumpkin muffins (that use up the entire can of pumpkin!). Laced with cinnamon and a hint of bourbon, these are like mini versions of one of our favorite pumpkin bread recipes. Take your pumpkin muffins up another notch by adding a drizzle of bourbon icing before serving.
Gluten-Free Pumpkin-Walnut Streusel Muffins
Whether you have allergy restrictions or not, this gluten-free pumpkin muffin recipe is a definite winner for the entire family. The crunchy walnut streusel and cream cheese glaze make the perfect finish for these pumpkin spice muffins. Our Test Kitchen does not recommend using paper bake cups here, so just grease your muffin pan ($8, Target) with some gluten-free nonstick cooking spray.
Cassava Pumpkin Muffins
These gluten-free, Paleo pumpkin muffins are a real treat for anyone trying to eat a little healthier but still want to enjoy a taste of fall with their morning cup of coffee. Instead of flour, we’ve used cassava flour, which is a starchy tuberous root that’s been dried and ground into flour. You can also easily make this a vegan pumpkin muffin recipe by using your favorite egg substitute.
Pumpkin-Praline Muffins
Fans of pumpkin pie and pecan pie will love finding both flavors present in these pumpkin muffins. The candied pecan streusel topping gives the fall muffins a delightfully addicting crunch. Prepare to make extras because these will disappear fast.
Curried Squash Muffins
Curry powder isn’t just a spice for creamy chicken and veggie dishes. The warm spice pairs beautifully with the cinnamon and ginger in these fall muffins. The best part about this muffin recipe is that you can utilize pretty much any winter squash you’ve got on hand throughout the fall and winter season. Fresh sweet pumpkin or butternut squash would both be great options.
Chocolate-Glazed Ginger-Pumpkin Muffins
In case you haven’t tried it yet, chocolate and pumpkin make a stellar pair. We’ve upped the spice factor by adding both ground ginger and crystallized ginger to the batter. If you don’t have any buttermilk on hand for this pumpkin muffin recipe, substitute it by adding some lemon juice or vinegar to regular milk. Make too many pumpkin muffins to eat while they’re still fresh? Try flash freezing them! That way they’ll be there to enjoy whenever a craving strikes for up to three months later.
