Fireball Pumpkin Spice Muffins

 

As the leaves turn golden and the air gets crisp, there’s nothing like the warm, cozy flavors of fall to make you feel right at home. These Fireball Pumpkin Spice Muffins Muffins are the perfect autumn treat, blending the earthy sweetness of pumpkin with the fiery kick of Fireball whiskey-soaked raisins. With a hint of cinnamon and cloves, these muffins (or muffin tops, if you’re feeling fancy) are a delightful addition to your fall baking lineup. Whether you’re hosting a cozy brunch or just craving a seasonal snack, this recipe is easy to whip up and guaranteed to impress. Let’s dive into this boozy, spiced goodness that screams fall in every bite!Fireball Pumpkin Spice Muffins

1 c. golden raisins

½ c. Fireball whiskey

2 large eggs

1 c. pumpkin puree

1¼ c. granulated sugar

¾ t. ground cloves

¾ t. cinnamon

½ t. kosher salt

1/3 c. corn oil

1¾ c. flour

1½ t. baking powder

½ t. baking soda

 Preheat the oven to 400°F. Spray a muffin pan with Baker’s Joy or use paper liners.

In a small bowl, soak the golden raisins in the Fireball whiskey for 35 minutes. Don’t drain—the whiskey adds a bold flavor to the batter! Set aside. 

In a large mixing bowl, beat the eggs until foamy. Stir in the canned pumpkin, granulated sugar, cloves, cinnamon, and salt. Add the corn oil and mix until everything’s well combined.

 In a separate bowl, whisk together the flour, baking powder, and baking soda.

 Add the dry mixture to the pumpkin mixture, along with half of the whiskey-raisin mixture. Stir until just combined. Add the remaining raisin mixture and mix gently—don’t overmix.

 Spoon the batter into the prepared muffin pan, filling each cup about 2/3 full. Bake for 20-25 minutes until the tops spring back when lightly pressed.

Let the muffins cool slightly before serving.

Tips for Success

- For an extra touch, sprinkle a pinch of cinnamon sugar on top before baking for a crunchy, sweet crust.

- If you’re not a whiskey fan, swap the Fireball for apple cider for a non-alcoholic version (though you’ll miss that spicy kick!).

- These muffins freeze well, so make a batch and save some for those chilly fall mornings when you need a quick treat.

These muffins are a celebration of fall’s best flavors, with the whiskey-soaked raisins adding a fun, grown-up twist. They’re perfect for sharing at a harvest party or enjoying solo with a good book by the fire. What’s your favorite way to savor the season? Let me know in the comments!

Makes about 12 muffins

As an Amazon Associate I earn from qualifying purchases.

Fireball Eggnog

I’m not a fan of grocery shopping, but when I go, I find the liquor department irresistible. There is something about all of those little bottles, some of them uniquely shaped, the colors, the labels, I love it. As a consequence, I tend to come home with bottles of various things that I have no clue as to what to do with. Such was the case last fall when I came home with a bottle of Fireball whiskey. Fortunately, I recently found this recipe. Trust me when I tell you I already had the whipped cream vodka, who knows why. I’m not an eggnog person either, but I bought it specifically to make this recipe, and boy is it good! If you’re looking for a festive and tasty winter warmer, look no further, this is it!

Fireball Eggnog

3 oz. good quality eggnog
2 oz. Fireball whiskey
1 oz. whipped cream vodka
Cinnamon sugar

Rim cocktail glass of choice with cinnamon sugar mixture. Fill a cocktail shaker with ice. Add eggnog, whiskey, and vodka to cocktail shaker and shake vigorously; strain into cinnamon sugar-rimmed glass. Garnish with a cinnamon stick. Serve immediately.

Makes one cocktail.

As an Amazon Associate I earn from qualifying purchases.