Brown-Eyed Susan Muffins

READY IN: 35mins
Recipe by smellyvegetarian

This is a family favorite that my sister found on the web some time ago. I've edited it a little bit to reflect our tastes (less sugar, etc.). These are really yummy comfort food on a fall morning!

Top Review by Lalaloula

Oh yum, these are the perfect fall muffins! Soooo delish with great spicyness! ;)
I loved the ease of preparation and how wholesome these were for being a sweet and yummy muffin. I used whole oats as thats what I had on hand and thought they added a nice texture to the muffins. Also I used homemade pumpkin puree and since I discovered last minute that I was out of milk, doubled the amount of pumpkin.
Half the recipe yielded 6 nicely sized muffins that were kinda fudgy. Next time Ill add some raisins just because I think theyd be a great addition.
THANK YOU SO MUCH for sharing this keeper with us, smelly! :)
Made and reviewed for 1-2-3-Hit Wonders September 2011.

Ingredients Nutrition


  1. Combine dry ingredients and mix until no lumps of sugar remain. Stir in chocolate chips.
  2. Combine beaten egg, milk, oil, and pumpkin; mix thoroughly. Add to dry ingredients and stir just until moistened.
  3. Spoon into greased muffin tins and bake at 375 for 25 minutes.

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