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Pumpkin Muffin Recipes

It's the season for pumpkin! These delicious muffins have sugar and spice and everything nice. They freeze well too.

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 24

Source: Betty Crocker

Ingredients:

  • 1 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/4 tsp kosher (coarse) salt
  • 1 1/4 tsp ground cinnamon
  • 1 1/8 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1 1/2 cup sugar
  • 2/3 cup canola oil
  • 1/2 cup water
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)

Steps:

  1. Preheat oven to 350 degrees F. Grease 24 muffin tins, or use paper liners.
  2. In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Make well in center of mixture.
  3. In a smaller bowl whisk together sugar, oil, water and eggs. Fold in the pumpkin.
  4. Add the pumpkin mixture to the flour mixture and blend well.
  5. Divide evenly into the 24 muffin tins.
  6. Bake for 25 minutes, or until toothpick comes out clean.
  7. Cool on wire racks.
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