Prep 10 mins
Cook 25 mins
These really rise nice and high, and are very moist muffins, with a fantastic pumpkin flavor.
- 2 cups pumpkin puree, canned or fresh (not pumpkin pie filling)
- 3 cups sugar
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons ginger powder
- 1⁄2 teaspoon nutmeg (freshly grated is best)
- 3⁄4 teaspoon clove
- 1 teaspoon salt
- 1 cup finely chopped pecans, toasted (optional)
- 1 cup dried cranberries (Craisins are good)
- Set oven to 350 degrees.
- In a bowl, mix together the pumpkin puree and sugar.
- Stir in oil and buttermilk.
- Beat the eggs lightly; add to the mixture.
- In another bowl, mix together flour, baking powder, baking soda, spices and salt Add to the pumpkin mixture; stir JUST until moistened (lumps in the batter is okay).
- Stir in nuts (if using), and cranberries.
- Scoop into regular size, or mini size muffin tins which have been sprayed with oil, or generously buttered, or lined with paper liners.
- Bake for about 30-35 minutes (less time for mini muffins, about 20 minutes), or until the muffins test done.
- Note: the cranberries can be replaced with mini chocolate chips if desired.
This worked well even at 7200 feet and with regular milk. I love the spices in it! Oh, and I didn't use nuts.
This is very moist and good - I substituted sour milk for buttermilk, Walnuts for pecans and as I was out of cranberries as I often just eat cranberries - love them So I used golden raisins for cranberries. I use walnuts as they are abundant in the Northwest I like them in so many things.
Oh Kitten !!!! I did not change a thing for this recipe except I didn't use any nuts and I used Craisins. Also the tin of pumpkin was 15 oz not 16 but it didn't make a difference for just 1 oz. When I was making these I thought wow all that sugar and that much oil?? I was praying it wasn't a goof up from the changeover...But OH MY when I tasted them they were out of this world. I had to force myself to not eat more than 2....And I can tell you my Daughter is not getting all of them in her goodie bag this weekend. I had filled up 24 regular muffins and I also did 12 mini muffins. The regular muffins took 22 minutes in the oven and my mini ones took 15 minutes. They are just so moist and delicious. Didn't find them too sweet at all and just the perfect amount of spices. I did use freshly grated nutmeg too. Thanks for sharing this wonderful recipe Kitten....