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: 1 c. sugar; 1/4 c. light vegetable oil; 2 eggs; 3/4 c. canned pumpkin; 1 1/2 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/4 tsp. ground cloves; 1/4 tsp. cinnamon; 1/4 tsp. nutmeg; 1/2 tsp. salt; 3/4 c. raisins; 1/2 c. chopped walnuts

Servings: persons

1 c. sugar
1/4 c. light vegetable oil
2 eggs
3/4 c. canned pumpkin
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
3/4 c. raisins
1/2 c. chopped walnuts

1
Preheat oven to 400u00b0.
2
Generously grease a 12-cup muffin tin. Mix sugar, oil, eggs and pumpkin.
3
Sift together flour, baking soda and spices.
4
Quickly stir together both mixtures.
5
Fold in raisins and walnuts.
6
Fill prepared muffin cups two-thirds full and bake 18 to 20 minutes, until golden brown.
7
To test doneness, use a sharp knife or broom straw.
8
When the knife or straw comes out clean, muffins are done.
9
Remove from oven and let them cool before removing.
10
Serve warm with butter or honey butter.

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: 1 c. sugar, 1/4 c. light vegetable oil, 2 eggs, 3/4 c. canned pumpkin, 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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