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Perfectly Plump Pumpkin Muffins

Perfectly Plump Pumpkin Muffins

October 18, 2013

It’s getting cold out there so I think it’s time to bust out some muffin tops (baked ones of course! Keep your shirts on!). And because everyone loves pumpkin spice, from lattes, to candles, to pies, I thought I would share with you my favorite fall standby, The Perfectly Plump Pumpkin Muffin.  Once these little lovelies start cooking, you can say goodbye to pumpkin scented candles — the aroma wafting from your house will bring your family running home with hungry bellies. A perfect treat on a crisp Fall day.


Try adding walnuts pieces or perhaps chocolate chips to the batter before baking. Or maybe walnuts and chocolate chips!! Who says you can’t combine both!! Hmmmm, I’ll have to try that next time.


Or, for a festive wintery look, sprinkle with powdered sugar.



1½ cups flour
1 tsp baking powder
½ tsp baking soda
1 cup white sugar
½ tsp salt
½ tsp ground nutmeg
½ tsp ground allspice
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
15 ounces pumpkin puree
⅓ cup vegetable oil
2 eggs

Sift all the dry ingredients together in a large mixing bowl. In a separate bowl, combine the wet ingredients and blend well. Add wet ingredients to the dry ingredients and stir until creamy. Fill greased muffins cups ¾ of the way with pumpkin mixture. Bake in a preheated 350º oven for 25 minutes, or until a toothpick comes out clean.

Makes 12 muffins