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Pumpkin Muffins

A delicious, easy recipe that is perfect for your Thanksgiving table. You may find it becomes a staple all fall and winter in your home!

Pumpkin Muffins


3 cups flour

1 tsp soda

1 tsp salt

1 1/2 tsp ground cloves

1 tsp nutmeg

2 cups sugar

2 cups canned pumpkin

4 eggs, beaten

1 1/12 cups vegetable oil

1 1/2 cup raisins or chocolate chips ( or split it half and half divided among 2 muffin pans)

preheat oven to 350 degrees

In a large bowl mix all dry ingredients. Add wet ingredients. Mix well. Pour into your greased pans. I use PAM spray for all my baking. Baking in loaf pans usually takes 1 hour. Mini muffin and are approx 15-18 minutes.

I found this adorable pan at World Market that makes "Fall" shapes. So much fun for the holidays!

I thought it was perfect for the holidays! It happens to be on sale right now as well! You will have a lot of extra batter so plan for extra muffin tins or bake the extra batter in loaf pans. I baked these plain ( no chocolate chips or raisins) as the pan is "smaller" than a regular muffin tin and I suggest for even baking leave these plain.

How cute are these?!

Before I found this pan I always baked the pumpkin muffins in 2 mini muffin pans or you can use 2 loaf pans.

I have been making this recipe for over 20 years as you can see... the cookbook shows it!

You can also make the muffins gluten free by using the gluten free flour- I just use the measure for measure GF flour and switch it out for regular when I want to to have gluten free on hand.

I know it will be different this year but hope you have a wonderful, "sweet" holiday!



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