|Nutritional Guidelines (per serving)|
|Servings: 12 to 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bake these easy pumpkin muffins for your fall get-togethers and parties. Use pecans, raisins, or dried cranberries in these tasty muffins.
Fill muffin cups 3/4 full or nearly full for high tops.
See the reader comments for some alternative ingredients and suggestions.
- 2 cups all-purpose flour (9 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 scant teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 can (15 to 16 ounces) pumpkin puree
- 1/3 cup melted butter
- 1/2 cup evaporated milk (or half-and-half)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs (beaten)
- 1 teaspoon vanilla
- 1/2 to 3/4 cup pecans, optional
- 1/2 to 3/4 cup raisins, optional
Heat the oven to 375 F (190 C/Gas 5). Line muffin cups with paper liners. (The recipe makes 12 to 16 muffins, depending on the size of the muffin cups.)
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend thoroughly.
In a separate bowl, combine the pumpkin, melted butter, milk or half-and-half, the beaten eggs, brown and granulated sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients and stir just until moistened. Fold in pecans or raisins, but don't over-mix.
Line a muffin tin with paper liners or grease well and dust with flour. Or use a baking spray with flour.
Fill each muffin cup about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake for 20 to 25 minutes.
Serve warm or at room temperature.
Reader Comments and Suggestions
"I changed and added to the spices as follows: 1/2 tsp cinnamon, scant 1/2 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp allspice. I used 1/2 cup pecans and 1/4 cup of chopped dates. I used a 398 ml can of pumpkin puree (14 oz) I am getting rave reviews. The sweetness is perfect for a muffin. Pumpkin is very good for people with digestive problems. The nuts and dates help too." — P.J.
"My family loved this recipe - i made it with cranberries and chopped pecans. they were wonderfully moist and flavorful." — S.B.
"I made these for my son to take to school for snack time as I thought they would be a healthier snack. I added chocolate chips for kid appeal and they were a big hit." — N.S.
"Very moist and flavourful. I used regular milk instead of evaporated and it tasted just fine. I think if I was to make it again I might add pecans AND raisins because it needs a little more texture. A+." — Zeta
"Made the recipe using the sugar and spice topping. In 20 min, they were ready, moist and delicious. Not sweet at all which would be more like a cupcake and less like a muffin. I will make these again." — B.W.