Pumpkin Muffins

These muffins are autumn in a little cake.

I’ve been on a muffin kick lately. I’ll buy one or two from our local grocery store on the weekend as a treat. It’s not exactly the healthiest of habits to have, but it sure does make me happy to have a tasty muffin and coffee for breakfast. My husband says that muffins are not a breakfast food because they are cupcakes without icing. He’s not wrong, but I’m also perfectly fine with having cupcakes for breakfast. 🙂

I decided to bake some muffins instead of buying them and thought pumpkin ones would be perfect this time of the year. I used the same recipe as the pumpkin bread that I shared a few years ago because I loved it so much.

These muffins are loaded with a lot of warm spices. When I was mixing the spices into the rest of the ingredients I told my husband that it smelled like pumpkin pie. Mmm, pumpkin pie. It’s a favorite family recipe that we must make every Thanksgiving. Sorry, I digress.

They are super moist and delicious. My husband suggested drizzling cream cheese frosting on top of them. Mind you, these muffins don’t need anything extra but frosting is never about need. I almost took him up on that suggestion because thought sounds amazing and would dress these bad boys up. However, he told me that he was just joking because they kind of reminded him of carrot cake. Cruel. Cruel. I wouldn’t object if you ignored the joke and added it. 😉

Pumpkin Muffins Recipe
(Makes 10 regular size muffins)


  • 1 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 and 3/4 cups all-purpose flour (equivalent to 7.4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ginger
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup oil
  • 1/3 cup water
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees F. Line 10 muffin tins with paper liners and set this aside. (The liners are not required but the muffins can stick in the tins a bit without them.)
  2. In a large bowl, whisk together the white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
  3. Add in the pumpkin puree, eggs, oil, water, and vanilla extract and stir all of the ingredients together.
  4. Pour the batter evenly into 10 muffin tins and bake for 25 to 30 minutes or until a tester inserted comes out clean. (Mine took 29 minutes.)
  5. Let the muffins cool in the pan before removing because they tend to be delicate while they are warm.

Adapted from:  The Baker Chick

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