Total Time
40mins
Prep 15 mins
Cook 25 mins

Great for a breakfast or dessert! Serve warm with whipped cream cheese for a decadent treat. If you don't have pumpkin-pie spice on-hand, this is the recipe: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice. I always add raisins to my muffins, but walnuts are good too!

Ingredients Nutrition

Directions

  1. Put oven rack in middle position. Preheat oven to 350 degrees. Put muffin liners in muffin pan.
  2. Combine (sift) flour and baking powder.
  3. In a separate bowl, whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt.
  4. Whisk flour mixture into sugar/pumpkin mixture until just combined.
  5. Stir in raisins.
  6. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
  7. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon sugar mixture.
  8. Bake until golden brown and wooden toothpick inserted into center of muffin comes out clean, 25-30 minutes.
  9. Cool muffins in pan for 5 minutes, then transfer to wire rack. Cool to warm or room temperature.
Most Helpful

5 5

Absolutely delicious! I used freshly cooked pumpkin and added chopped walnuts & currants which complemented nicely. Thanks for sharing.

5 5

Loved this recipe! My kids devoured them.

5 5

My kids and I loved this for breakfast this morning...hot out of the oven with a little fruit on the side! Yummy!