Total Time
Prep 20 mins
Cook 20 mins

These are moist pumpkin muffins, with spices and pecans or raisins.

Ingredients Nutrition


  1. In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt.
  2. Stir to blend.
  3. In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugas and vanilla; mix until blended.
  4. Stir pumpkin mixture into the dry ingredients until moistened.
  5. Fold in pecan or raisins.
  7. Line 12-cup muffin tin with paper liners or grease well and dust with flour. Fill the tins about 3/4 full with the pumpkin muffin batter.
  8. Sprinkle with cinnamon-sugar if desired.
  9. Bake 375.
Most Helpful

5 5

i'm making these for an end-of-soccer-season party for my 6 year old, so i skipped the nuts. Sorta cheated with Libby's Pumpkin Pie pumpkin mix. Came out really soft and moist. Personally, I think the nuts do not complement the velvety texture of this recipe. I added 2 tsp grated ginger to give it an extra kick; it really works.

5 5

Very flavorful and moist! I used whole wheat pastry flour. Also used brown sugar, but subbed Splenda for granulated sugar, and egg whites for eggs. Worked fine! Made for Fall 2008 PAC.