pumpkin muffins

pumpkin muffins

Every fall I pull out my tattered pumpkin muffin recipe because it is simply not fall without the comforting smell of their spicy warm goodness coming from the galley. This recipe makes enough to be able to share the wealth with neighbors and friends that need a little home cooked kindness as the days are getting shorter and leaves are littering the sidewalks.

pumpkin muffins

Serves: 18 muffins
Cooking Time: 25 minutes


  • 3 cups white flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 (16 ounce can) pumpkin
  • 3 eggs, beaten
  • ¼ cup canola oil
  • ½ cup water or orange juice
  • ¾ cup raisins
  • ¾ cup walnuts or pecans, coarsely chopped



Preheat oven to 400°. Paper-line or grease 18 regular sized muffin cups.


In medium bowl combine dry ingredients; flour, sugars, baking soda, baking powder, cloves, cinnamon, nutmeg and salt.


In large bowl combine pumpkin, eggs, oil and water.


Blend flour mixture into pumpkin mixture and stir until just moistened. Fold in nuts and raisins.


Spoon into prepared muffin cups and fill ¾ full.


Bake 25 minutes. Cool pan on wire rack for 10 minutes and then remove muffins.


Keep in airtight container up to a week or in the freezer for up to two months.

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1 Comment

  • Reply
    MB Mitchell
    October 13, 2018 at 4:43 am


    Your pumpkin muffin recipe is a bit different than mine but looks wonderful! I am making them this week to add to baskets I am making for several sick friends or church members who need comfort food! Fall, the colors, and the smells bring me comfort so thank you for adding this recipe to your mix! When is the cookbook coming to fruition?? It seems like you have added so many great ideas and recipes! Time to make your watercolors and recipes collide! Love, MB

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