The original pumpkin-spiced treat.

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Grace Elkus

Moist and tender with a deep orange hue, these pumpkin muffins are the perfect canvas for all your cinnamon-spiced adventures. The base recipe is simple enough for snacking, sprinkled with a bit of sugar for sparkle and crunch. But dress them up and they're ready for parties, potlucks or bake sales. Fold chopped chocolate or chips into some, fruit in others; adorn a batch with streusel topping or cinnamon-flecked cream cheese frosting. No matter when you bake them, or how you change them up, these pumpkin muffins will fill the house with the warm sweet scent of fall.

Grace Elkus

A classically spiced pumpkin treat suitable for breakfast, a snack, or dessert. Vegetable oil (instead of butter) keeps these extra moist.

Get the recipe: Pumpkin Muffins

Grace Elkus

Stir in 1 cup chopped semi-sweet chocolate (or chips) before baking the muffins. If you’re feeling really fancy, sprinkle the muffins with a tablespoon or two of cacao nibs in addition to the sugar.

Grace Elkus

Mix together ⅓ cup flour, ¼ cup each softened butter, and brown sugar, and ¼ teaspoon each kosher salt and cinnamon. Mix with your fingers until mixture holds together in clumps. Sprinkle evenly over muffins before baking.

Grace Elkus

Beat 8 ounces softened cream cheese and 1 stick softened butter with an electric mixer until evenly combined. Add 1 teaspoon pure vanilla extract, ½ teaspoon each ground cinnamon and kosher salt and 3½ cups powdered sugar; beat on low until smooth and combined. Let muffins cool completely before frosting.

Grace Elkus

Fold 1 medium peeled chopped apple or pear into batter before baking. Lay a few thin slices fruit on top of muffins and sprinkle with sugar before baking.

Grace Elkus

Brush warm muffins all over with melted butter. Toss in cinnamon sugar.