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PUMPKIN MUFFINS 
3 1/3 cups all-purpose flour
2 tsp. baking soda
3 cups sugar
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. ground ginger

Mix dry ingredients and add:

1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin

Preheat oven to 350°F degrees.

Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Fill muffin tins three-quarters full and bake at 350°F for 20-30 minutes or until toothpick inserted in center comes out clean.

Frost with Orange Icing or Cream Cheese Frosting.

recipe reviews
Pumpkin Muffins
   #146564
 Jen (New Jersey) says:
These are fantastic, super moist! I took some advice of others and only used 1 cup white sugar and 1/2 cup of brown sugar, this was plenty for my taste. I also replaced the water with buttermilk since I had some on hand. Lastly, I added some dried cranberries. This is now my go to recipe!!
   #146602
 Jennifer (New York) says:
This is now my go-to recipe, super moist, super yummy! I did take the advice of some others and only used 1 cup white sugar but added 1/2 cup of brown. This yielded muffins plenty sweet for my taste. I also replaced the water with buttermilk since I had some on hand. Lastly, I added dried cranberries. Love love love these.....
   #174074
 Katypi (Arizona) says:
Wonderful, wonderful. Freezes like a charm.
   #180669
 Sherry Shorthouse (Canada) says:
As it makes a lot, I do not put the "add-ons" in the mix, but rather at the end on top of about 6 muffins each before baking: raisins, crans, cashews, pecans etc so the large batch has variety. These toppings can be mixed in a bit with a BBQ skewer. Ask the kids for help.
   #186011
 Peggy Cotton (Louisiana) says:
I made these and cut the recipe in half, they were delicious! I added half cup brown sugar and a teaspoon pumpkin pie spice and half teaspoon cinnamon, but it needed a little more spice, but very good. My neighbor wanted the recipe (I topped them with cream cheese icing).

 

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