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Pumpkin Spice Muffins

Pumpkins spice muffins are packed with fall flavours with lots of warm spices and canned pumpkin purée. You don't have to wait until fall to make these; you can purchase pumpkin purée all year long!


For the Muffin Batter:

  • 1 cup each organic all-purpose flour and whole-wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup organic brown sugar or coconut sugar
  • ½ cup Organic Meadow Cultured Unsalted Butter, at room temperature
  • 2 large organic eggs
  • ½ cup pumpkin purée
  • 1¼ cup Organic Meadow 3.8% Whole Milk

For the Yogurt Frosting:

  • 1½ cup 4% Greek yogurt
  • 3 tbsp honey
  • ¼ tsp pumpkin pie spice

Pumpkin Pie Spice:

  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½  tsp ground nutmeg


1. Preheat oven to 350°F. Grease or line a 12-cup muffin tin with liners.

2. Combine ingredients for the pumpkin pie spice. Then combine flour, 1¾ tsp pumpkin pie spice, baking powder and salt in a medium bowl and whisk ingredients together.

3. Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl with electric hand mixer). Beat on medium speed until light and fluffy, scraping down sides of the bowl as needed, 1 to 2 minutes.

4. Whisk together eggs and pumpkin puree. Add to the sugar and butter mixture and beat well to combine, scraping down sides of the bowl as needed. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Mix until just combined.

5. Divide the batter evenly among the prepared muffin tin. Bake for 20 – 25 minutes until the muffins are set and a toothpick inserted into the centre of a muffin comes out with just a few crumbs. Let cool 5 minutes before removing muffins to a rack to cool completely.

6. Make frosting by combining Greek yogurt, honey and ¼ tsp pumpkin pie spice. Whisk well to combine. Top muffins with about 2 tbsp frosting each. Sprinkle with extra pumpkin pie spice, if you like.