Pumpkin Muffins Recipe

Name: Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 7.1 ounces whole-wheat flour (about 1 1/2 cups); 4.5 ounces all-purpose flour (about 1 cup); 1 1/4 teaspoons ground cinnamon; 1 1/8 teaspoons ground nutmeg; 3/4 teaspoon ground cloves; 1/2 teaspoon ground ginger; 1 1/2 teaspoons baking soda; 1 1/4 teaspoons kosher salt; 1 1/2 cups sugar; 2/3 cup canola oil; 1/2 cup water; 3 large eggs; 1 (15-ounce) can pumpkin

Servings: persons

7.1 ounces whole-wheat flour (about 1 1/2 cups)
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 teaspoons ground cinnamon
1 1/8 teaspoons ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1 1/4 teaspoons kosher salt
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 large eggs
1 (15-ounce) can pumpkin

1
Preheat oven to 350u00b0.
2
Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.
3
Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean.
4
Pumpkin Bread: Spoon batter into 2 (9 x 5-inch) or 4 (5 x 3-inch) loaf pans coated with cooking spray. Bake large loaves at 350u00b0 for 1 hour; bake small loaves at 350u00b0 for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)
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No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 7.1 ounces whole-wheat flour (about 1 1/2 cups), 4.5 ounces all-purpose flour (about 1 cup), 1 1/4 teaspoons ground cinnamon, 1 1/8 teaspoons ground nutmeg, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins

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