The Best Pumpkin Muffins Recipe

Name: The Best Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup brown sugar; 6 tablespoons butter, melted; 1 cup canned pumpkin; ½ cup milk; 2 large eggs; 1 ½ cups flour; 2 tablespoons baking powder; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon clove; ½ teaspoon nutmeg; ½ cup raisins; ½ cup chopped dates; ½ cup chopped walnuts; 1 ½ tablespoons brown sugar; ¼ teaspoon cinnamon

Servings: persons

½ cup brown sugar
6 tablespoons butter, melted
1 cup canned pumpkin
½ cup milk
2 large eggs
1 ½ cups flour
2 tablespoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon clove
½ teaspoon nutmeg
½ cup raisins
½ cup chopped dates
½ cup chopped walnuts
1 ½ tablespoons brown sugar
¼ teaspoon cinnamon

1
In a large bowl, beat together eggs, milk, brown sugar, butter and pumpkin.
2
Mix in fruit and nuts.
3
Mix dry ingredients together.
4
Add pumpkin-fruit mixture to dry ingredients and mix, using as few strokes as possible, until just moistend and combined.
5
Fill greased muffin tins 2/3 full.
6
Combine brown sugar and cinnamon and sprinkle over tops of muffins.
7
Bake at 400 for 20 minutes or until toothpick inserted in centre of muffin comes out clean.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: ½ cup brown sugar, 6 tablespoons butter, melted, 1 cup canned pumpkin, ½ cup milk, and more.

Yes, The Best 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.

The Best Pumpkin Muffins

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