Simple Spice Muffins

I’m not a fan of cereal. Now, don’t get me wrong, I would eat all that sugary goodness multiple times a day if calories, cavities and health weren’t a factor. It’s just not the healthiest (at least the kinds my kids enjoy aren’t), and doesn’t keep them full as long. Muffins. Are. Amazing. Seriously! You can take a good base recipe and just switch it up a bit for a whole variety of new flavors. Woohoo for fun breakfast!

So the other day, in a muffin-making mood but wanting something different, I decided to do some Spice Muffins. We love pumpkin and spice and all that, and I’m trying to get into the fall mood (and not skipping straight to the holidays, although that’s my urge). These turned out fantastic, and you can just add more or less of the spice to fit your own preference. Booyah!!!

Simple Spice Muffins / Busy Mom's Helper

4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 stick (8 tbsp) Butter, melted
1 cup Sour Cream
1 cup Milk
2 tbsp. Brown Sugar
2 tsp. Pumpkin Spice, plus sprinkling
2 tbsp. Vanilla Extract

Preheat oven to 350 Degrees F. Spray two 12-cup muffin tins, or line with baking liners. Set aside.

In a large bowl, combine all of the ingredients until well-mixed. Batter will be thick. Scoop the batter into the muffin tins. Sprinkle a little Pumpkin Spice on top of each.

Bake 25-30 minutes, or when a toothpick inserted comes out clean.

Notes: You can add more or less Pumpkin Spice, depending on your own tastes. Makes 24 large muffins.

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