Fall Pumpkin Muffins

Fall Pumpkin Muffins

  • Prep: 15 min
  • Cook Time: 25 min
  • Total: 40 min
  • Serving: 1 dozen muffins

A wonderful snack when you’re on the go, these simple muffins are made with pumpkin and spiced with cinnamon, nutmeg, allspice and ginger.


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned solid-pack pumpkin (15-ounce can)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1-1/4 cups plus 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon and 1/2 teaspoon


  1. Preheat the oven to 350 degrees and put paper-liners in the cups of a muffin tin.
  2. In a large bowl, add the pumpkin, oil, eggs, spices, 1-1/4 cups sugar, baking soda and the salt, and mix well. Sprinkle in the flour and blend until just combined.
  3. In a small bowl, sift together the remaining 1/2 teaspoon cinnamon with the remaining 1 tablespoon of sugar and set aside.
  4. Spoon the batter in to the prepared muffin tin cups to about 3/4-full, and then sprinkle with the cinnamon and sugar mixture.
  5. Put the muffin tin in the oven and bake for 25 minutes or until a toothpick inserted in a muffin center tests clean.
  6. Remove and cool the muffins on a wire rack for 5 minutes before removing.


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