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Pumpkin Spice Muffins


  • 1/2 cup canned pumpkin
  • 1/2 cup milk
  • 1 large egg
  • 2 cups biscuit/baking mix
  • 1/4 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon biscuit/baking mix
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons butter, softened


  • 1. In a bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400° for 15 minutes or until golden brown. Serve warm.

Nutrition Facts

1 each: 131 calories, 5g fat (2g saturated fat), 21mg cholesterol, 277mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 3g protein.


Average Rating:
  • mrkcook
    Jan 20, 2018

    I love pumpkin and had high expectations so I doubled the recipe. While everything turned out beautiful, the muffin has no flavor. The only flavor contributing is the streusel topping. If you want flavor, try doubling the spices, but I don't intend to make again. I'll stick with my pumpkin bread recipes.

  • sbuffman
    Dec 31, 1969


  • Isolda
    Jan 29, 2010

    I like how well these not-too-sweet muffins go with savory dishes, such as the 'Posse Stew' pictured. I often leave off the streusel topping, although that is very good too.

  • prairieguy
    Oct 22, 2009

    To add a little variation to this I used a fine decorating tip and 'injected' cream cheese icing into each muffin while they were still warm.

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