Baking is a workout.
It starts the moment I begin gathering ingredients: I heft the gallon of milk out of the fridge while balancing the butter and flimsy cardboard carton of eggs in my other hand. After nudging my pale pink stepstool across the tile with the toe of my shoe, I climb up and s-t-r-e-t-c-h for the whole wheat flour on the tallest shelf my 5’3” frame can barely even see, then lug it to the only open counter space on the other side of the kitchen, all while wrenching open the stuck drawer for measuring cups before deftly hip-checking it closed.
And that’s just the warm-up.
I refuse to wash more than the minimum number of measuring spoons and mixing bowls, so heaven forbid I’d have to scrub the two electric beaters too. Instead, I whip out my handy dandy special tool—a thick and heavy dinner fork—for cutting butter into flour or creaming it with sugar because I am 100% sure it’s safe to toss in the dishwasher (as soon as I lick off the batter). Despite this many years of working overtime, my biceps still moan and beg for the mixer every time.
And I’m just getting to strength training: maintaining a firm and steady death-grip on the 100-pound mixing bowl bursting at the seams with batter as I delicately spoon it into the patiently waiting muffin tin below. Without dripping a single wayward plop of chocolate or vanilla on the countertop.
Once I thrust those into the oven, the cardio comes around again.
Soap, meet sponge. Sponge, meet hand. Hand, meet the Mount Shasta of silverware and cups and bowls coated with salt and sugar and oil.
Normally, my right bicep has rested long enough to attack with renewed vigor, but today… Today it met its match. In the form of an azure blue muffin tin.
I bake almost exclusively with this silicone muffin tin because it leaves the bottoms a beautiful golden brown—only a shade or two darker that the tops—unlike most metal tins that threaten to blacken the bottoms instead. But if you’ve never worked with silicone tins before, there’s something you should know: they’re flimsy. And bendable. And downright impossible to clean properly since they fold and flip whenever you sponge hard enough to wash off the last 10 muffin batches worth of residual cooking spray build-up.
And after 5 years of procrastinating, I finally scrubbed them clean—all in the name of Spiced Pumpkin Muffins!
They’re soft and tender, moist with just a kiss of sweetness—enough to taste without sending you to the dentist. Add in the pumpkin and Holy Trinity of Spices, and you’ll be reaching for a second one before you even swallow a bite of the first!
Now after that long intro, I need to let you in on a little secret… You don’t actually need to pull on your workout clothes and sweatband to make these! The recipe is really simple: stir the dry ingredients in one bowl, the wet ingredients in another; mix them until moist; and pop in the oven to bake.
You’ll use half white and half wheat flour in these muffins. Along with extra fiber and nutrients, the wheat adds a subtle nuttiness that accentuates the flavors of the cinnamon, nutmeg, and ginger (aka the Holy Trinity of Spices). But with 1½ cups of moist pumpkin purée, you’ll barely realize the wheat flour is inside!
Put away your butter—you’ll only need a scant 1½ tablespoons of oil. Yes, it’s a small amount. But these muffins are healthy and already packed full of moisture from the pumpkin! And strange as it may seem, you must use a tablespoon of lemon juice. Because we aren’t using eggs, we need the acid in the lemon juice to react with the base in the baking powder and baking soda to lighten up the texture and prevent the muffins’ insides from turning too dense. With such a tiny volume, you won’t taste the lemon at all—only lots of spices and pumpkin!
After baking and popping them out of the tins, try to resist hiding the muffins from your family members or biting their heads off if they ask for a taste. I hoarded the whole batch, especially after calculating their Nutrition Information (go on, take a peek—your jaw will drop at just how few calories are packed inside of these tall muffins!) and finished them off in only 5 days. That’s an average of more than 2 muffins a day!
And I already baked 3 more batches.
These muffins are full of fall flavors! Store in zip-topped bag for up to 6 days in the refrigerator, and reheat each muffin for 15-18 seconds in the microwave.
- Preheat the oven to 325°F, and coat 12 muffins cups with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour and next 7 ingredients (through salt). In a large bowl, mix together the oil, pumpkin, milk, lemon juice, and vanilla. Stir in the Splenda and Truvia. Add in the flour mixture, stirring just until incorporated.
- Divide the batter between the prepared muffin cups, filling each to the brim. Bake at 325°F for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack.
Note: I recommend using a combination of sugar substitutes since some people complain about a chemical aftertaste if only using one. However, if you don’t have Truvia, you can substitute another 3-4 packets of Splenda.
Also, you can substitute ½ cup of Splenda Granulated Sweetener OR ¼ cup of Splenda Sugar Blend for the 12 packets of Splenda. (They are NOT the same thing, which is why the measurements are different! See their website for details.)
For a vegan version, substitute your favorite non-dairy milk.
I do not recommend leaving these out on the counter for very long. For best results, store in a zip-topped bag in the refrigerator once they've cooled completely.
These muffins look wonderful! They would make such great breakfast. Pinned!
Thank you Julia! That’s so sweet of you to Pin them. I really hope you enjoy the muffins if you try them! 🙂
they sound yummy!
Thanks Dina! I actually baked yet another batch last night and ate 2 as soon as they came out of the oven. I can’t get enough!
Hi Amy, Can I please ask how much splenda is in 12 packets of splenda? Thank you
The Splenda in packets is actually more concentrated than their Granulated Sweetener or Sugar Blend. If using Splenda Granulated Sweetener, you’ll need 1/2 cup. If using Splenda Sugar Blend, you’ll only need 1/4 cup. I included this information in the “Notes” section below the recipe, so check there for more details!
Hi, I know it is another thing about the sweetener, but if you wanted to use only sugar would you only need a 1/2 cup? Thanks!
I included a link to Splenda’s website in the Notes section beneath the recipe, and they explain the exact equivalent of sugar you’d need to replace the Splenda. I hope you enjoy the muffins! 🙂
Thank you!
You’re welcome! 🙂
The recipe calls for 4 1/2 TB of oil, but in the text you say 1 1/2. Can you please tell me which is correct? Thanks
The recipe calls for 4 ½ teaspoons of oil, which is the same as 1 ½ tablespoons. 🙂
One Tb is equal to 3 tsp not 4. So it would be 31/2 to equal 11/2 Tbs
Yes, 1 tablespoon equals 3 teaspoons. Half of a tablespoon equals 1 ½ teaspoons. Therefore, 4 ½ teaspoons is 1 ½ tablespoons. 🙂 I’d love to hear what you think of the muffins if you try them Lisa!
These were absolutely terrific!!! Healthy, but you would never guess it. Yummy, but not at all too sweet. Good breakfast (or snack) muffin.
I am generally NOT a person who posts comments, BUT I have been very impressed with this blog! And I think it is important that reviews are posted AFTER baking for the next people who come along. 🙂
Note – I made these exactly as directed – except I used a Gluten Free AP Flour Blend (Krusteaz brand), and they look EXACTLY the same as in the photo! Turned out perfect! Even my family members who are not interested in sugar free, and have been previously convinced that “Gluten Free Flour” = “bad”, really loved them! My parents thought they were perfect “cut in half with a little butter on them”. I agree. Or might even use a bit of sweet, but sugar free, pumpkin butter! Thanks for the recipe! 🙂
I’m so glad that you enjoyed the muffins Shawna! That’s quite a compliment if your family enjoyed them too, despite being GF and sugar-free. I’m truly touched that you’ve taken the time to comment on so many of my recipes — that means a lot to me if you don’t usually do that! 🙂