Pumpkin Muffins

"Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!"
photo by Kat's Mom photo by Kat's Mom
photo by Kat's Mom
Ready In:
12-14 muffins




  • Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
  • Combine (sift) flour and baking powder.
  • In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
  • Whisk flour mixture into sugar/pumpkin mixture until just combined.
  • Stir in raisins.
  • Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
  • Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
  • Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
  • Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.

Questions & Replies

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  1. Absolutely delicious! I used freshly cooked pumpkin and added chopped walnuts & currants which complemented nicely. Thanks for sharing.
  2. Loved this recipe! My kids devoured them.
  3. My kids and I loved this for breakfast this morning...hot out of the oven with a little fruit on the side! Yummy!
  4. Really very good. I made them with walnuts instead of raisins. My husband is crazy about them!


  1. Really very good. I made them with walnuts instead of raisins. My husband is crazy about them!


I am in the process of learning how to cook. For the past several years, I haven't really had a need or interest in cooking... it seems like every time I had tried to cook in the past, it was a disaster. I was also a vegetarian for over 10 years, so I have a lingering phobia of cooking poultry and fish (I still don't eat read meat.) Practice makes perfect, so that's why I am here... getting inspiration and sharing recipes.
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