Pumpkin muffins

photo of a sliced pumpkin muffin on a plate

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.

photo of one pumpkin muffin on a plate

Recipe from Erin Cooks

Yields approximately 2 dozen muffins

Ingredients

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

Directions

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.

photo of the pumpkin puree

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

photo of the muffin batter

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.

photo of the muffin pan filled with batter

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

photo of muffins in a muffin panphoto of pumpkin muffins

Pumpkin Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 24 muffins
These muffins are super moist and just bursting with pumpkin flavor.

Ingredients:

  • 4 eggs
  • 2 cups sugar
  • 1 (15-oz) can pumpkin puree
  • 1 1/2 cups vegetable oil
  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt

Directions:

  1. Preheat the oven to 400ºF. Combine all of the dry ingredients in a medium bowl.
  2. Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix well.
  3. 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.
  4. Bake for approximately 15 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.

Notes:

Recipe source: Erin Cooks

Nutrition Facts
Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 144 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 213mg9%
Potassium 68mg2%
Carbohydrates 28g9%
Sugar 16g18%
Protein 2g4%
Vitamin A 45IU1%
Calcium 26mg3%
Iron 0.9mg5%
Net Carbs 28g56%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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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