Total Time
40mins
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  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.
  6. DO NOT OVERMIX.
  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

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.

LoveMyPeeps November 13, 2010

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.

Outta Here October 13, 2008