Pumpkin Rosemary Muffins Recipe

Name: Pumpkin Rosemary Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Cinnamon, Heaping; 1-1/2 teaspoon Grated Nutmeg; 3/4 cups Sugar; 3/4 cups Brown Sugar; 1/2 cups Canola Oil; 1/3 cups Water; 1/2 cups Applesauce; 2 whole Eggs; 1 teaspoon Vanilla Extract; 4 Tablespoons Finely Chopped Fresh Rosemary; 1/2 cups Canned Pumpkin, Or A Bit More If You Like It Extra Pumpkin-y

Servings: persons

1-3/4 cup All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 teaspoons Cinnamon, Heaping
1-1/2 teaspoon Grated Nutmeg
3/4 cups Sugar
3/4 cups Brown Sugar
1/2 cups Canola Oil
1/3 cups Water
1/2 cups Applesauce
2 whole Eggs
1 teaspoon Vanilla Extract
4 Tablespoons Finely Chopped Fresh Rosemary
1/2 cups Canned Pumpkin, Or A Bit More If You Like It Extra Pumpkin-y

1
Whisk together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a mixing bowl, combine sugars, oil, water, pumpkin, applesauce, eggs and vanilla and mix really well. Stir in the rosemary and let sit for a few minutes while you spray your mini muffin tins with Baker's Joy (or equivalent).
2
Carefully mix the dry ingredients into the wet ingredients on low so you don't shoot a flour geyser up into the air and make your sons laugh at you. Scrape down the bowl and mix well.
3
Fill muffin tins almost full-I use a small cookie scoop. I also only have one mini muffin tin that holds 24, so I had to empty it and wipe it out and spray and fill again. Bake for 10-12 minutes, depending on your oven. Let cool for a few minutes then remove from the tins and place on a plate on your counter.
4
Inhale the scents in your kitchen, then pop a muffin in your mouth and smile. If these make it to the next day they are even better for some reason. Enjoy!

775

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1-3/4 cup All-purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, 2 teaspoons Cinnamon, Heaping, and more.

Yes, Pumpkin Rosemary 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.

That's it — enjoy your meal!

Pumpkin Rosemary Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions