Pumpkin muffins

I've seen quite a few recipes for pumpkin muffins lately.  I was hesitant to try them out.  A lot of times, the muffin recipes I find are a bit too dry.  Then this recipe caught my eye.  It was posted by Erin Cooks and entitled My Mom's Amazing Pumpkin Muffins.

The recipe looks simple and yummy.  And I had just enough pumpkin to bake it.


The result?  Sooo good.  These pumpkin muffins are amazing.  Up until now my favorite pumpkin bread has been my choice for autumn desserts and one that I never get sick of, no matter how much I eat.  After tasting these muffins, they are now my favorite autumn treat.  These tiny little morsels are super moist and just bursting with pumpkin flavor.  They are similar tasting to pumpkin bread, but in my opinion, even better.

Recipe from Erin Cooks

Yields approximately 2 dozen muffins


4 eggs
2 cups sugar
1 can pumpkin puree (15 ounces)
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt


1. Preheat the oven to 400º. Combine all of the dry ingredients in a
medium bowl.

2. Beat the eggs, sugar, pumpkin, and oil until smooth.

3. Pour
the pumpkin mixture into the dry ingredients and mix well.

4. Grease a
muffin tin or fill your tin with cupcake papers. Fill the wells with
the batter until they are 2/3 of the way full.

5. Bake for approximately 15 minutes.
Cool 5 minutes and then complete the cooling process on a wire rack.

6 comments on “Pumpkin muffins”

  1. These look amazing Kirbie! I love love love crunchy muffin tops – these look like they’ll work for me! I might try to incorporate chocolate somehow in em – any suggestions?
    I am so glad you’re in a pumpkin-phase right now!

  2. Perhaps you can add some chocolate chips to the batter? Or you can take some of the batter and add some unsweetened baking cocoa powder, and then do a sort of marbled effect.
    If you like crunchy muffin tops, I’d recommend adding a streusel topping to these muffins. I saw someone make them with streusel topping and then forgot to make some for mine. I think next time I make these I’ll add the streusel.
    Last weekend, everywhere I went, they were out of pumpkin puree! So I had to limit my pumpkin baking. heh.

  3. Thank you for the recipe. I made them tonight using some whole wheat flour and applesauce with less white flour and oil. I added some vanilla, nutmeg and ginger. They’re fantastic, thanks.

  4. I’m glad you enjoyed the muffins. Your variation sounds delicious and healthier. I’ll have to try the wheat flour and the applesauce next time.

  5. Thanks for the recipe – I found it on Food Gawker, I think. I followed it exactly except subbed homemade pumpkin puree for canned (can’t find canned in my country) and added a few more spices: ginger, clove, nutmeg, and cardamom. The texture was great, and they were just the right amount of sweet. And the recipe made enough to share with my neighbors!

  6. I’m glad you liked the muffins! Your added spices sound delicious!

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