Pumpkin Muffin Recipe

Pumpking Muffin Recipe

Pumpkin Muffin Recipe

Fall flavours are everywhere, and you are probably wondering what to do with that leftover pumpkin puree by now. Pumpkin is, of course, the fall favourite. It is jam-packed with vitamins too, making it a healthy option to add to school lunches and snacks.

These Pumpkin muffins are a favourite here, and as an added bonus they freeze well if you can resist eating them all that is. 😉  I love doubling the recipe and keeping these in my freezer all winter. Easy snacks that my whole family enjoys.


Pumpkin Muffin Recipe

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12


  • 2 cups pumpkin puree
  • 3 cups flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp salt
  • 2/3 cup vegetable oil
  • 3 eggs


  1. Preheat oven to 350 degrees F
  2. Grease 12 muffin cups or line with paper liners
  3. Beat all the wet ingredients until smooth
  4. In a large bowl, stir the dry ingredients
  5. Stir the wet ingredients into the dry. Beat until smooth.
  6. Scoop batter evenly into the prepared muffin tins and bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean

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