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Pumpkin Muffins

Submitted by: JustRightMenus


They won't get the Healthy Breakfast Award, I don't think, but they sure are tasty!

Servings: 12

Categories: breakfast, muffins, pumpkin, snack

From the kitchen of:

Smitten Kitchen; spice recipe courtesy of About.com


1 c. canned solid-pack pumpkin (from a 15 ounce can)

1/3 c. vegetable oil

2 large eggs

1 tsp pumpkin-pie spice (see below for how to make your own)

1 1/4 c. plus 1 TB sugar

1 1/2 c. all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Pumpkin-Pie Spice

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp allspice or cloves

1/8 tsp nutmeg

Yield: 1 tsp pumpkin-pie spice.


Preheat oven to 350°. Put liners in muffin cups OR lightly coat the bottom only of each cup with non-stick spray.

Combine pumpkin, oil, eggs, pumpkin-pie spice, and all but 1 TB of the sugar in a mixing bowl.

Separately, mix together the flour, baking powder, baking soda, and salt.

Mix the flour mixture into the pumpkin mixture. As noted by Smitten Kitchen, "A large wire whisk, when mixing by hand, really allows you to incorporate all of the drying ingredients quickly without mashing them up too much."

Stir together the cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture.

Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.