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: 2 eggs, beaten; 1 ½ cups evaporated milk; 15 ounces canned pumpkin; ½ cup oil; 1 cup applesauce; 3 cups flour; ¾ cup wheat germ; 1 ½ cups oats; 1 cup sugar; 3 tablespoons brown sugar; 2 tablespoons baking powder; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ½ teaspoon ginger; ¼ teaspoon clove; 1 teaspoon salt; 3 tablespoons maple syrup; ½ cup brown sugar, packed; 1 teaspoon cinnamon; 2 tablespoons butter; ½ cup walnuts, chopped

Servings: persons

2 eggs, beaten
1 ½ cups evaporated milk
15 ounces canned pumpkin
½ cup oil
1 cup applesauce
3 cups flour
¾ cup wheat germ
1 ½ cups oats
1 cup sugar
3 tablespoons brown sugar
2 tablespoons baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon clove
1 teaspoon salt
3 tablespoons maple syrup
½ cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons butter
½ cup walnuts, chopped

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Mix wet ingredients well, then add dry ingredients and mix until moist.
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2.
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Fill greased muffin pans 3/4 full and pat on the topping.
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3.
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Bake at 400 for 18 - 22 minutes.
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Serve hot out of the oven with butter or cream cheese.
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Enjoy!

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 21 ingredients. The key ingredients include: 2 eggs, beaten, 1 ½ cups evaporated milk, 15 ounces canned pumpkin, ½ cup oil, 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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