Lunchbox Pumpkin Muffins

Name: Lunchbox Pumpkin Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 3 eggs; 3 1/2 cups sugar; 3/4 cup oil; 2 cups pumpkin; 3 1/2 cups flour; 2 teaspoons baking soda; 1/2 teaspoon baking powder; 1 1/2 teaspoons salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon ginger

Eats Now Editorial Team · Baking & Desserts

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Lunchbox Pumpkin Muffins – a delicious recipe with eggs, sugar, oil, pumpkin, flour, baking soda. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

3 eggs
3 1/2 cups sugar
3/4 cup oil
2 cups pumpkin
3 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger

1
Beat together eggs, sugar, oil, and pumpkin.
2
Sift together dry ingredients.
3
Mix dry ingredients with egg and pumpkin mixture.
4
Using 1/4c size muffin scoop, scoop batter into well greased muffin tin or into paper muffin cups.
5
Bake at 350 degrees for 23 minutes.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 eggs, 3 1/2 cups sugar, 3/4 cup oil, 2 cups pumpkin, and more.

Yes, Lunchbox Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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