Community Pick
Pumpkin Muffins
"Wonderful and easy. Great for a Fall snack."
photo by Jonathan Melendez
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
14 muffins
ingredients
- 1 cup pumpkin (canned "or" fresh)
- 2 eggs, slightly beaten
- 1⁄2 cup water
- 1⁄2 cup melted shortening
- 1 3⁄4 cups flour
- 1⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon ground cloves
directions
- Blend pumpkin, eggs, water, and shortening in large bowl.
- Sift together remaining ingredients and add to pumpkin mixture.
- Fill greased muffin tins about 3/4 full.
- Bake at 350 degrees about 30 minutes or until set when touched.
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Reviews
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Delicious, moist, and really smooth flavor. Only made one small addition... pecans. I took them to work and they were a hit! This was a great way to use the fresh pumpkin left over from Halloween. -
I could hardly wait for these to come out of the oven. What an incredible smell, and the taste was even better. Soft, tender, spiced just right and umm, umm good. My husband and I agree that these are some of the best pumpkin muffins we have ever had. Thanks Nurse Di. -
We thought these muffins were excellent. A wonderful spiced flavor that smelled so good when baking. Very soft and tender. We ate these while they were still warm with a litte butter. A great way to start a cool, crisp fall day. -
Oh my. I used all white whole wheat flour and Smart Balance for the shortening, and I cut the sugar to 1 cup, using mostly brown sugar. Then I omitted the water and used a whole 15 oz can of pumpkin because I didn't want any leftover. I baked them for 22 minutes. These were the most beautiful and delicious muffins I've ever made or eaten. -
Excellent muffins. Great soft, moist texture. The smell coming off the kitchen had everybody running in to see what was baking. Great spiced flavor. I added a few chopped walnuts. Umm, Umm good. Thanks Nurse Di.
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Tweaks
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I sprinkled half of them with a bit of pepitas for color and a bit of crunchy texture on the top! -
My new favorite pumpkin muffin recipe!! Perfectly spiced, moist and so delicious! I substituted oil for the shortening and used a jumbo muffin tin for 6 awesome muffins that everyone loved. Still baked in 30 minutes at 350 degrees. Thanks for a great recipe.
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These were sooo good. My family raved about them. I did not have shortening, so I used butter. Instead of all the different spices I used 5 teaspoons pumpkin spice. I used 1 1/4 cups sugar and next time will use only one cup. Thank you so much for sharing. -
Made these for a pumpkin patch field trip snack for over 27 preschool kids. The muffins were a huge hit, and even the typically picky eaters, loved them. Easy to make recipe. The only change I made was using butter in place of shortening. I thought I'd have leftovers to bring home to my own family, but I guess I'll have to make another batch.
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Totally loved these muffins! I went to the pumpkin farm and brought home a blue pumpkin which I was told was the best for baking a pie. After making the puree, I really wanted to make a pumpkin muffin. I chose this recipe and I am not disappointed! My changes were only to reduce the cloves to 1/8 teaspoon and I also subbed 1/4 cup melted butter and 1/4 canola oil for the shortening. I did a third plain, a third with chocolate chips and a third with pecans. I cooked for about 27 minutes in a stone muffin pan and they continued to cook a bit after I removed them from the oven. Delicious! Thanks so much.
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