On Sunday, I made pumpkin muffins to celebrate the first day of October. Today, I’m going to share my pumpkin muffin recipe as part of my 31 days of embracing the fall season series.
The easiest pumpkin muffin recipe is the one where you simply mix a can of pumpkin together with a cake mix. I make that one quite often using a German chocolate cake mix. This is not that recipe.
I found this recipe in a Southern Living Christmas cookbook quite a few years ago and it became an instant hit. I slightly alter a few things in the recipe although I’m sure if you love walnuts and raisins, the original recipe would delight you.
One super important note: This recipe makes 3 1/2 dozen muffins! Cut it in half unless you are feeding a crowd or have room in your freezer. Also, you may want to cut it in half if you aren’t using a large Kitchen Aid type stand mixer. It fills mine almost to the brim.
Begin by mixing the dry ingredients together. NOTE: I use a tablespoon of pumpkin pie spice in place of the cloves. If I have nutmeg, I’ll add it. Otherwise, I increase the pumpkin pie spice again.
Next, mix the wet ingredients together. It will not look yummy. (If you are making the full recipe, it will take just under 2 cans of pumpkin).
Add pumpkin mixture to the well you’ve made in the center of the dry ingredients (hard to do when making the full recipe. They’ll still turn out okay if your well doesn’t quite work.). Mix but like with all muffins, be careful not to over-mix. The muffin batter will be fairly thick. Fill paper-lined muffin tins using an ice-cream scoop.
Bake for 20 minutes in a 375 degree oven. Enjoy!
Pumpkin Muffin Recipe
These are my favorite pumpkin muffins. I usually add chocolate chips but they stand well on their own.
- 4 cups all-purpose flour
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 3/4 cups sugar (you can get away with slightly less sugar)
- 1 1/4 cups raisins (I always either leave these out or substitute chocolate chips in place of the raisins)
- 3/4 cup chopped walnuts (I leave out completely)
- 1 tablespoon cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground cloves (I substitute with pumpkin pie spice)
- 4 large eggs, slightly beaten
- 2 1/2 cups canned pumpkin
- 1 cup vegetable oil
- 1 cup water
Combine first 10 ingredients (list up to the eggs) in a large mixing bowl, make a well in the center. Combine eggs and remaining 3 ingredients; add to dry ingredients. Mix just until moistened. Add muffin mix to paper-lined cups using a metal ice-cream scoop (fill tins 2/3 full). Bake at 375 degrees for 20 minutes. Remove from pans immediately.
I like to substitute chocolate chips for the raisins. Also, I substitute pumpkin pie spice for the cloves and sometimes for the nutmeg as well.
Important: This recipe makes 3/12 dozen muffins! Cut it in half unless you are planning to feed a crowd or have room in your freezer.
Do you have a favorite pumpkin muffin recipe?