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    You are in: Home / Recipes / Pumpkin Muffins Recipe
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    Pumpkin Muffins

    Pumpkin Muffins. Photo by ReeLani

    1/1 Photo of Pumpkin Muffins

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    1Steve's Note:

    Have not tried this recipe. I'm posting it for a request for someone who needs to use up a small amount of leftover pumpkin. This recipe looks simple quick and easy and uses only 1/2 cup of pumpkin.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 400ºF.
    2. 2
      Sift dry ingredients together.
    3. 3
      Beat egg slightly.
    4. 4
      Combine egg, milk, pumpkin, and oil.
    5. 5
      Add wet ingredients to dry mixture all at once and stir until they are combined.
    6. 6
      Batter should be lumpy.
    7. 7
      Fold in raisins.
    8. 8
      Fill greased muffin cups two-thirds full. Note: Thanks to a recent review by Kasha, please note that this recipe does not work well with paper cups as it may stick to them.
    9. 9
      Bake 20 to 25 minutes at 400º degrees.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 16, 2002


      Hey 1Steve ~~ made these this morning. Having a recipe for just 1/2 c. pumpkin is great, cause I always seem to have a bit left from various recipes. They are great! I added a dash of cloves.. but think next time I will add a bit more cinnamon. I baked them in Madellin pans, and got 15 little pumpkin 'cakes'. I dusted them with icing sugar and they looked decorative and tasted yummy. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2003


      I made 6 batches of these to take to school in France for Thanksgiving. They needed a bit of pumpkin pie spice, a bit more than the recipe, and were a very nice color. They stuck badly to paper muffin cups, I would only use tin cups next time. Good way to use a bit of pumpkin

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 12, 2006


      These muffins are wonderful-perfect for that leftover pumpkin in your refrigerator. I replaced half of the flour with whole wheat flour and added 1/4 t. ginger, 1/4t. allspice, and 1/8t. cloves as recommended by another reviewer. This recipe only yielded 9 muffins for me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin Muffins

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 162.6
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 1.0 g
    Cholesterol 19.0 mg
    Sodium 72.4 mg
    Total Carbohydrate 26.2 g
    Dietary Fiber 0.7 g
    Sugars 12.0 g
    Protein 2.7 g

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