Pumpkin Muffins

pumpkin muffin, originally uploaded by c(h)ristine.

I am supposed to be on a novel-writing crusade this month: 1,667 words a day (that’s a total of 50,000 words this month).

But ahem…what do I end up doing instead? BAKING! It didn’t help that this month’s issue of Gourmet was terribly appealing:

i like this month's gourmet cover

This month of Gourmet breaks the gloomy, moody look of recent covers (as Eric noted on Read Cook Eat not too long ago), and I love that it has a narrative quality to it. Who put the turkey on the (wonderful antique) stove? How long has it been sitting there? Whose kitchen is this? It’s easy for magazine covers to encroach upon “foodporn,” closeup shots of food (hello, and I am guilty of porno’ing my food). Plus, something about the lighting in this shot appeals to me.

Instead of writing, I opened up the magazine and read it. Who could resist? Who knew it was just one step in the road to temptation? I ran all the recipes through my head, tasting the imagined results. I had to write, I had to write my novel. But as I kept thumbing through the pages, I kept wanting to BAKE. And there it was: a simple recipe for pumpkin muffins, in the “You Asked For It” section.

I haven’t made muffins in years–and how ironic, considering that this blog is called “Muffin Top.” To top it off, there is not a single muffin recipe in our “Muffin Top” blog! Time to kill 2 birds with one stone: satiate my baking desire (and writing procrastination), and supply Muffin Top with its first muffin recipe.

Pumpkin muffins fit the Autumn/Halloween/Thanksgiving season–it’s the time of year when there never seems to be enough pumpkin-based recipes, just as summer screams for recipes filled with peaches and plums, and fruit preserves. The warm spices of cinnamon, ginger, and cloves combating the cool chill of Autumn and Winter feel like a culinary cozy sweater. Plus what can you say? The orange-y pumpkin color coordinates so well with Fall leaves!

Though I made these muffins on a Friday afternoon, I can’t help but think how much more delicious they might be on a chilly Autumn morning. It took less than an hour to fill the house with a wonderful spicy pumpkin scent, and produce warm, delicious muffins. Can you imagine waking up to something so delightful? If the first taste of your day is one of these pumpkin muffins, how can you have a bad day at all?

pumpkin muffins!

This recipe is super easy. I had most of the items already in my pantry, except for the can of solid-pack pumpkin–which at this time of year, is a pantry staple. The recipe produces a dozen muffins, or one muffin tin full of muffin tops. The only adjustment I made was putting an entire 15-oz. can into the recipe (this was by accident but as you see, the muffins came out just perfect anyway–very moist).

Recipe follows after the jump…

From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour

1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups

Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

211 responses to “Pumpkin Muffins

  1. Ahh, here’s the recipe! These photos are gorgeous gorgeous gorgeous. I am drooling. I am going to make these babies TONIGHT!

  2. There must be something in the air–I just baked scones, in spite of the fact that our kitchen is under major and annoying renovation.

  3. Absolutely terriffic and moist and tasty…..
    I give it a five star or the highest rating…Even the children went back for seconds!!! unheard of for a muffin!!!!!!!

  4. Just made these muffins. THEY ARE DELICIOUS!!! Moved from the city to the country and bake muffins which I sell at the local farmers market. These will definitely become a hot seller – I just know it. Thanks for the recipe!!

  5. Thank you–yes, I love these muffins too. I don’t often eat muffins because they can come out dry and bland like a bad cake…but but these are just totally moist and full of pumpkin flavor, aren’t they?

  6. I just baked these for a bridal shower tomorrow, and I’m going to have to bake another batch because I already at FOUR! These are so delicious. I also used the whole can of pumpkin and baked them for about 28 minutes. Thanks for a great recipe!

  7. I teach Pre-K & I want to make these for our Thanksgiving feast. However, I have to make 72. Do you think they’ll still come out moist if I multiply everything by 6?

  8. Kelly: glad you enjoyed them!

    RLP: I am not sure, having never made such a quantity of muffins at one time. I know that multiplying this recipe by 2 doesn’t affect it…but I have no idea what happens if you multiply by 6. Good luck, and hope you enjoy the muffins!

  9. Thanks for the recipe…these are terrific! I made them for a ladies neighborhood game night and they were a huge hit. I used a whole can of pumpkin and it made about 50 mini muffins. I already have requests for the recipe. These will be a fall staple for sure. Thanks!

  10. Do you think I could use fresh pumpkin instead?

  11. Hi m.e.: If you want to use fresh pumpkin, you should roast and puree it first. I made a batch with fresh roasted pumpkin (I took a sugar pie pumpkin, halved it…put it cut sides down on a baking sheet, roasted it at 400F for about an hour until very tender…then pureed it (sans seeds and skin) in the food processor.

    You can use that puree in the muffins. I’m not sure it would turn out well if you just put uncooked pumpkin chunks into the muffins.

  12. I did a google search for pumpkin muffins and found your site. I made these the other day and they are so good! I’m going to make more tonight! Thanks for the recipe!

  13. Re: fresh pumpkin

    I’ve also had good luck microwaving quarters or eighths in a dish with 1 inch of water in the bottom. They are done when you can stick a fork in with very little resistance.

    Then puree. If you don’t have a big food processor a potato masher works too.

  14. Let me give the details on microwaving the fresh pumpkin, since I’m doing it right now:

    Cut pumpkin into hand-size chunks.
    Scrape out seeds and mush; do not peel.
    Place in microwave-safe dish with 1 inch of water in the bottom.
    Cover with plastic wrap and poke several fork holes in it.
    Cook on high heat for 10 minutes (this is in my ancient and venerable 80s microwave, YMMV).
    The flesh will be soft, and the outer skin will peel right off for easy pureeing.

  15. cindy: thank you!

    sharon: thank you so much for the instructions on how to microwave pumpkin–so convenient! very helpful–I can tell I’ll be using those very instructions in the future.

  16. I made these muffins several times last fall and then lost the recipe! I’m glad this blog came up in my google search. Thanks for posting this one and I’ll be an avid reader from now on.

  17. Heather: welcome to the blog. πŸ™‚ thank you.

  18. I subsituted the sugar for 1/4C maple syrup, 1/4C rapadura and 1/4C sugar.

  19. Has anybody had any luck making it healthier with whole wheat flour, reducing the sugar or using a healthy sugar substitute or reducing the oil or better oil alternative?

    • I sub in whole wheat bread flour (have also used whole wheat pastry flour) and I use 2/3 to 3/4 of a cup of sugar. Not as amazing as the original recipe, but pretty good.

  20. Just made these and they are absolutely delicious!

  21. Can you use whole wheat flour instead?
    These days, I always do… even for my pie crusts. Everything turns out delicious anyway.
    Why not try it? just substitute… try going half and half at first and slowly progress to all whole wheat. I often add wheat gluten flour, one tbs of it to 1 cup of flour… as it is pure protein. Expensive but worth adding the extra protein.
    hope this helps…

  22. Thanks for the simple recipe. I somehow discarded my recipe for pumpkin muffins without cranberries and this saved the day. I made them for my youngest’s k1 class to introduce the kids to Thanksgiving (a much loved holiday but one not celebrated here in South East Asia). Also the photos were very appealing and the comments made me think of home (sigh).

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  24. For the posters who asked about healthy substitutes: I made these with half whole wheat flour and an even brown sugar/Splenda mix. (I also used about two cups of fresh cooked pumpkin, half a cup of chopped walnuts and probably more spices than they intended.) It came out dense and moist and tasty and popular with the boyfriend; maybe not as fluffy as the original recipe, but that might have to do with overmixing. I let them sit out overnight and they were still moist in the morning.

    For lowering the fat, you could probably remove one or both egg yolks without messing up the chemistry. I’ve also seen plenty of recipes calling for applesauce or pumpkin or banana in place of some oil; I don’t know whether you’d get a comparable final product, but it might be worth trying if you’re worried about dietary fat.

  25. Tip for any muffin recipe:

    Preheat oven to 500F then when you put in the muffins drop it down to 400F this will make the muffins have those appealing ‘peaks.’

    Thanks for the recipe!

  26. I searched for this recipe and picked it based on the picture. They look great! I’ve been looking for a recipe that will come close to those amazing pumpkin muffies at Panera. Have any of you tried them.. are they similar to these muffins?

  27. I made these and they turned out really really well! I used whole wheat flour, the whole 15 oz can of pumpkin, and a quarter tablespoon each of ginger, cloves and nutmeg, and a whole teaspoon of cinnamon (I like spicy!)

    I posted a photo on my blog, you can see it by clicking my name above.

  28. I tried making the recipe and the muffins didn’t rise very much, so they were more of a dense, soft pumpkin cookie than muffin. I thought it was because the baking powder might have been expired, but I tested it and it’s still active?

    • I had the same experience — used the whole can and as a result, they were too dense and didn’t rise properly. Had to discard them.

  29. This recipe really taste delicious I which this lady was my wife I would cherish her for the rest of my life love you baby girl.

  30. What is the nutritional info on these muffins?

  31. Pingback: Pumpkin Raisin Hazelnut Muffins (and Banana too!) | Making Banana Pancakes

  32. why do all my muffins come out “flat” no puffy top like everyone else?

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  34. I just made these pumpkin muffins and they were divine! Wonderful recipe.

  35. These were FANTASTIC! And easy too, my kids enjoyed them very much. Thanks!

  36. Hi,

    I tried these muffins and they came out really good.I used fresh pumkin and it tasted really good.


  37. I’ve made these muffins twice now, and I have to say I actually prefer using the whole can of pumpkin. The muffins are more moist and the pumpkin flavor is richer. Thanks for sharing!

  38. sooo good!

  39. Pingback: Busy bee…. « Tastefully Sweet Blog

  40. I’ve been looking for a pumpkin muffin recipe and came across this one. Sounds like it’s a keeper!
    I had made a pumpkin muffin recipe many years ago and by mistake put “mint” instead of regular chocolate chips into it. They tasted great and I continued to make them that way……………until I lost my recipe. Thanks for the new one!

  41. I baked these muffins using the full can of pumkin and they were delicious! Very moist and flavorful. This is now one of my favorites.

  42. Hi im 15 yrs.old and I really wanted to bake muffins for some reason…anyway i was looking for a recipe online and found this one….My goodness are these GOOD muffins!!! seriously DELICIOUS!! πŸ˜€ highly recommend them πŸ™‚

  43. love my laptop in the kitdhen. The smell of these pumkin muffins is making me crazy

  44. Amazing!! Thank you for sharing this recipe.

  45. I’m going to use this recipe this week. I forgot I had to take snack to school for the Harvest party! Am so glad this came up in Google! (And I’m even happier I have everything on hand) πŸ™‚

  46. I tripled the receipe so I can have them at a baby shower tomorrow and also enough to give out tonight to our neighbors for Halloween. The problem is my family looooooves them. I sure hope they don’t eat them all. They are delicious! I’m topping them with a frosting mixture of marshmellow cream, cream cheese and cinnamon. Yum!

  47. Hey Muffin Top!
    I have a paper due on Sunday, and I need some inspiration, so I am about to make these muffins. I think I’m going the extra moist route, so I’m adding the whole can o’pumpkin, and maybe topping them with a sprinkle of oatmeal on top.
    I’ll let you know how things turn out.

  48. Baked the muffins today; reduced the sugar to 2/3 cup, and used a whole can o’pumpkin.


    Adding you guys to my blogroll!

  49. These were delicious! Thanks for sharing!! I tripled the recipe and used a total of 2 cans of pumpkin. This made 24 regular size muffins plus 36 mini muffins. On the mini muffins, I added chocolate chips and instead of using papers, I greased the muffin tins and sprinkled the cinnamon/sugar mixture in the tins as well as on the top. Amazing!

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  51. I was actually searching for a recipe for a pumpkin bundt cake but these muffins have such great reviews. Does anyone know if I’d have any success doubling the recipe and baking in a bundt pan? Thanks.

  52. I just found this pumpkin muffin recipe and decided to try it. I didn’t have any muffin liners so I put the dough in a bread pan instead. Makes a WONDERFUL pumpkin bread. Bake time was much longer, obviously but it was totally worth it! πŸ™‚ Thanks!!!

  53. This was a great recipe for pumpkin bread. Im a huge fan of pumkin bread and when i used your recipe it made my taste buds go wild that me and my family finished 50 of them in one night! how amazing is that!

  54. Thanks for putting up this great recipe! ever pumpikin bread fan you enjoy it! trusty me!!!

  55. Can I use this recipe to make the muffin tops? Will I have to make adjustments to the recipe to allow it to spread on the muffin pan. How long to bake and at what temperature?

  56. Great recipe. My mom and I have made this twice so far. The first time we followed the recipe exactly and we didn’t think the muffins were sweet enough.

    The second time around we added more pumpkin and added a tsp of vanilla extract. And they turned out okay. I think my mom’s idea of the vanilla wasn’t such a good one. But she disagrees. They were still really good though.

  57. We tried this recipe with agave nectar and extra banana instead of egg and it was excellent.

  58. ps – we substituted the pumpkin with butternut squash and you can’t tell the difference.

  59. I have made these muffins 5 times in the past month and I never even make muffins. It’s becoming a bit of an obsession. My son who won’t eat anything begs for these over cupcakes. I can’t think of a better accompaniment to my morning coffee. Fabulous!

  60. Oh, let me add that I make the spice combo myself with fresh grated nutmeg. The only way to go for nutmeg, IMHO. Wonderful aroma and flavor.

  61. I made these the other night and they are absolutely divine! They are the best tasting pumpkin muffins/bread that I have ever tasted! I also used a whole can and they are the perfect moisture. Thank you πŸ™‚

  62. I just made these and they are great! What I have been looking (craving) for! Using a whole 15 oz can is just right. Pumpkin pie in a muffin.

  63. These are DE-licious! My very hard to please 8 and 9 year old adore them (and why not, they put the cake in cupcake!) I used about 1 and 3/4 cup of my own pumpkin puree and they were amazing. Thanks!!!

  64. Just made these muffins….Excellent! They look just like the picture! Very moist and had great pumpkin flavor. I used the 15oz amount of pumpkin. Next time I would add some more spice to give them a little more kick.

  65. Thanks for sharing this recipe!!!!!!1 !! I cooked up one of our pumpkins from our pumpkin patch escapade and used that instead of a can of pumpkin. I doubled the recipe and used all the pumpkin I had (about 3 cups),

  66. and only 2 cups of sugar. I substituted 3/4 cup wheat bran flakes, 1/2 cup white flour and 1 3/4 cups whole wheat pastry flour (I usually use this in place of all white flour recipes). These are VERY good!! My kids are napping and my husband is working, so I can’t give their reaction, but my brother came over and had eaten 5 before I noticed. He gave me the idea to bury a cranberry in each mini muffin I made and they turned out AWESOME!!!! With my mini muffin tin and doubling the recipe, I ended up with 79 muffins that cooked for 12-15 minutes. I was going to take these to work for my coworkers, but I don’t think there will be any to spare!! This is most definitively what I will be doing with our other pumpkins! I highly recommend this recipe to anyone looking for an easy, tasty, pumpkin quick bread recipe!!

  67. My husband was diagnosed as pre-diabetic last summer so we’re all trying to eat healthier. I read that pumpkin is very good for you. My family of 5 just polished off the whole batch of muffins so I just added this site to my favorites. After reading the other comments I will definately use some whole wheat flour and use less sugar. I basically followed the recipe but did use more pumpkin so I might also use the whole 15 oz can too. I guess I will have to keep a couple of cans of pumpkin in the house at all times. This was a great recipe. I could eat them until I’m sick.

  68. I put streusel topping on basically all muffins and it makes them just that much more decadent and delicious.

  69. I took a day off from work and having been meaning to make these muffins since I first saw the recipe in your blog. What can I say? They are as delicious on a cold day in February in San Francisco as they are (I’m sure) at Thanksgiving Nummy num!

  70. icelandish2009

    These are a hit in Iceland! I was feeling a tad bit homesick over here (I’m from Wisconsin originally) so I started baking these for my Icelandic in-laws. They’ve never had pumpkin pie or pumpkin-anything before for that matter. (Many Icelanders have a thing against cinnamon for some strange reason…) But they loved them! I modified this recipe by adding a teaspoon of vanilla extract and by adding a dollop of cream cheese in each muffin. (Fill the muffin a little over half full, add a large spoonful of plain cream cheese, then add another spoonful of batter over the top.) Delicious!

  71. Pingback: Gourmet Magazine Pumpkin Muffins

  72. i made this last night, using your recipe, and my muffin turned out great. THANK YOU!

  73. Fantastic! I added chopped figs, just a bit of cardamom (Why not? I have it in the pantry and I rarely get to use it.) and did 50/50 of applesauce and oil. They turned out super yummy.

  74. Pingback: Blue Ribbon Muffins, Cookies and Pretzels « Girls in White Dresses

  75. I always substitute plain fat-free yogurt for oil (equal amounts) and unlike applesauce it doesn’t change the texture or lightness, and doesn’t add flavor (not that this is a problem in a sweet dessert like this). Fat free sourcream works too. I imagine it doesn’t have to be fat-free, but for me that’s the whole point of the substitution. Going to make me some muffins now!

    Mary in TX

  76. Just made your pumpkin muffins this morning. Yummo the kitchen smelled wonderful and I can’t stop munching on these delightful morsels. This will be a repeat recipe for sure.

  77. Has anyone tried freezing the muffins? How did they taste when defrosted?

  78. THESE ARE SO GOOD! My roommates and I are all vegan so I substituted the the eggs for a tablespoon of apple sauce and I put semisweet chocolate chips. Yum Yum Yum

  79. I substituted equal FAT FREE VANILLA YOGURT, bumped up the pie spice to 2 tsp, reduced sugar to 1 cup, and these turned out delicious!!!

  80. I made them this way–described by my guest as fluffy heaven. Next time I cut down to 1 cup of sugar (I think it could even go to 3/4 cup) and used applesauce instead of oil. Also, really good!

  81. Great recipe! I doubled the recipie, used 2cups whole wheat flour and 1 cup quick oats instead of all purpose flour, 1/4 cup flax and 1/2 the sugar. Topped with pumpkin seeds as a healthy omega rich alternative! Delicious!

  82. Yum. I used a cup of whole wheat and half a cup of unbleached white flour, a boatload of pumpkin, went a little heavier on the spices and lighter on the sugar (I used about half), used raw cane sugar, and added some chocolate chips.

    Next time I’ll cut the chocolate, replace some of the oil with yogurt and/or applesauce, and do the cream cheese thing–my toddlers love all things cream cheese.

  83. I just made these tonight and they are fantastic! Thanks for posting the recipe!

    I had 29 oz cans of pumpkin, so I doubled the recipe and used the whole thing. I cut back on the oil slightly since I was using the extra pumpkin. I also just tossed in spices, because I don’t have pumpkin pie spice and I don’t like to measure. πŸ˜€

  84. These work just as well with freshly grated Hokkaido – just adjust everything else. Didn’t have pumpkin pie spices, so made my own, and worked perfectly

  85. These are amazing muffins. We enjoyed them very much. I am passing this recipe on to all my friends and family who are fans of all things pumpkin.

  86. Hi! I am having a bake sale! These sound great so I am going to use them!

  87. Wonderful and SIMPLE recipe! I added semi-sweet chips for my picky pumpkin eaters and everyone loved them. Thanks!

  88. Great recipe. Very simple. I substituted whole wheat pastry flour for the all purpose and used fresh roasted and pureed pumpkin. Thank!

  89. Just made them now & I am in pumpkin heaven!!! Thank you!! ❀

  90. great reciepe love them i used powder sugar after they cooled intead of the cin/sugar they taste awesome sure to be a staple every year !

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  92. Great recipe!! I modified the recipee with Olive oil and decreased the amount of sugar to just 1 cup and got the most delicious biscuits! Will definitely make again.

  93. OMG!! I just made these muffins, and they are grrrrreat!! I have been searching for a great, but easy recipe with a excellent result, and I have definately found it. I followed this recipe exactly. Would not change a thing. Now, I need a great recipe for cinnamon, and a chocolate chip muffin recipe.

    • check out the “chocolate chocolate chip muffin” on allreceipes.com and follow the recommendations given by others. I cook these for each Sunday morning to be eaten at church.

  94. I just made these too – delicious!! I made mini-muffins because they are the perfect size for my daughter. Everyone loved them!! Thanks!

  95. Way to screw up a perfectly good recipe, it’s so disorganized and hap-hazard. No separation of wet and dry ingredients, sugar for topping is stuck in with the sugar for muffins, baking powder hidden near the bottom of the list. Those ingredients don’t mix well, especially not the spices in with the liquids. What a mess. Post recipes when you figure out what you’re doing, thanks.

    • Yabbi- was that obnoxious rant really necessary? As a trained pastry chef I will tell you here and now that not all recipes conform to one method. There is incredible diversity in cooking/baking methods that you are obviously unaware of. The recipe is also credited to another source… perchance you might want to figure out how to read the rest of the article before unnecessarily heaping criticism onto somebody. If you don’t want to use this recipe nobody is forcing you to. You’ll just be missing out on some fabulous muffins. Just keep your cantankerous swill to yourself. (:

  96. yabbi..a.k.a asshat. This recipe is credited to Gourmet magazine!

    Also, these are baking as we speak…mmm. Next time I make them, I need to cut some of the sugar out and glaze with an icing.

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  98. j

  99. Pingback: Yummy Fall Recipes | I Heart Christmas Time

  100. These are cooking in my oven as I type. So excited to try one! So glad I found your blog.


  101. These are definitely getting raves from my husband right now. Me too!

  102. Your tell it like it is MOONFLOW !!!!
    I have many times thrown everything in the bowl, (mostly when I first stated cooking), and the reciepe came out O>K>
    Besides it all has to be together before cooking.

  103. They turned out great!

  104. Very flexible recipe, can’t mess it up! Added a ton of raisins and some vanilla extract the 1st time, and substituted olive oil. The 2nd time it was more raisins plus flex seed; what’s next? The cream cheese addition sounds delish! Thanks for sharing!

  105. Fabulous! I substituted “egg replacer” (a tapioca starch product) in lieu of eggs so they are safe for my food allergic son. The whole family loves them, and I also added the extra pumpkin πŸ™‚ The cinnamon sugar topping makes them extra special!

  106. I made these last night. I’m a novice baker, and they came out fantastic! Thanks for the recipe, and thanks to all in the comments — I wanted to substitute fresh pumpkin (it’s overflowing my freezer, which is why I was searching for a pumpkin muffin recipe in the first place) and I would have been too afraid to try if someone hadn’t said it worked in the comments. I also used the preheating the oven to a higher temperature trick and then cut it down to 350 when I put the muffins in, and that worked beautifully too. Thanks!

  107. These were really good muffins. I never follow a recipe completely…i added 1/2 cup finely chopped pecans, 1/4 cup oats,1 tbs.honey,1 tbs.vanilla, extra cinnamon & ginger, & 1/2 cup of flaxseed. I served with a dollop of cool whip. I also used extra light olive oil instead of veg oil…they turned out so good I am bringing some to work in the morning to share them with the teachers i work with:)

  108. Also I didn’t have any liners for the muffins so i just sprayed the pan and lightly floured and they came out perfectly.

  109. I made these a few weeks ago and they were wonderful. I used big sugar crystals on top and they looked so pretty! Amazing recipe, thanks. Making them today to take to family for Christmas.

  110. Splendidly delicious! Whole wheat white flour works great (and a bit less sugar too)…I also added a few extra dashes of freshly grated nutmeg, cinnamon, and ground ginger. In addition I filled the muffins with a cream cheese filling–amazing!!!
    Filling: beat 3-4 oz. cream cheese, 1-2 Tb softened butter, 3/4 cup powdered sugar, 1 Tb sugar, and dash of vanilla extract. Then freeze for at least 20 min. or more, form into about 1 inch thick discs, place on half of batter and top with the rest of the batter and sprinkle with sugar topping.
    Lovely, lovely!=-D

  111. Thanks for the recipe! These were so yummy πŸ™‚

  112. Pingback: Properly Inappropriate » Fia and the Quest for the Perfect Pumpkin Muffin

  113. Heck yeah! Snowy day + hungry children = muffins ! I also used the whole can of pumpkin, reduced the sugar significantly, and replaced a third of the flour with whole wheat. Yum.

  114. Thank you for the recipe! I’ve used it many times and my kids are so happy when they wake up to pumpkin chocolate chip muffins in the morning.

  115. I’ve been baking these muffins every week for the past 6 months for my 88 year old father who is diabetic. I substitute the Splenda brown sugar blend and they are fantastic. Lately I’ve been unable to find canned pumpkin, so I use fresh sweet potato. Bake them for 45 minutes (1/4 turn every 10-15 minutes), let them come to room temperature and the skin just falls off. I mash them, then put them through the food processor. Sweet potatoes help stablize glucose levels, are high in fiber and are packed full of vitamins.

  116. Pingback: ‘Tis the Season for Pumpkin | A Pretty Rock Jewelry

  117. Don’t you love Gourmet Magazine?
    … ah
    … if dinner could be like that everyday…

  118. I am making the muffins right now, they are in the oven. I made a triple batch for a party tomorrow, and ran out of sugar while making them. I only had one cup. I used brown sugar and powered sugar for a substitute. I hope they turn out OK!

  119. hello!
    i just made these and they are delicious! großartig, as we say in germany… ^^
    i had no baking soda but they came out big, also no spicepowder, i just used cinnamon and fresh ginger.
    made from fresh pumkin out of my garden, because i needed to get rid of the rest (was a huge one!) and my men coudnt see soup&pie anymore…
    thank you very, very mutch!
    greetings from munic!

  120. I never have a muffin to rise to my liking, but these did!! I swapped applesauce for the oil, and reduced the sugar to 3/4 cup. The whole family liked them. This recipe is a keeper!

  121. Andrew Yaholkovsky

    thank you so much for this recipe! It’s great!

  122. Best muffins I’ve ever made, and I have made quite a few! Moist, delicious, perfect spice. I used a sugar pie pumpkin from the farm instead of canned. Just cut up pumpkin in 1/8 sections. Clean and scrape out guts and seeds. Bake in pan with 2 tablespoons water covered in tin foil. Bake at 350 for about an hour, until tender. Remove skins, they will peel right off. Beat with hand mixer till you get a nice puree. This puree is great for these muffins, in a pie, or great baby food. These muffins are so freakin good!

  123. Just made these-i added apple butter instead of oil and also added sunflowers nuts and golden raisens and increased pumpkin to 2 cups-awesome muffins!!! Note ~I used the apple butter as i was out of spices!!!!!! unheard of in my house!

  124. I am Danish living in Yorkshire, England, UK and saw (and purchased) these gorgeous measuring cup-things on one of my favourite websites: http://www.domesticsluttery.com/2010/08/brilliantly-cute-matryoshka-measuring.html
    I have been waiting to come across the right recipe using American measurements…. and I think this is the one!
    I am quite excited!

  125. I am so happy to find this recipe along with this recipe–I was looking for a pumpkin muffin recipe–I can’t help but pick this recipe over all the others that came up on google just because of all the enthusiastic comments from people who obviously love to cook, so I am not even going to look at any other sites or recipes, I will try this one and sure I will love it–think I will try it “as is” first, then do as so many others suggest to switch out some ingredients (like the oil and sugar), reduce some (like the sugar) or add even more (such as raisins, for sure, and a little oatmeal). Sure wish our farmers’ market allowed “home baked” goodies.

  126. oops, I meant “recipe along with this site”

  127. I’m so glad you posted this recipe. It’s the easiest of all I’ve found. Also, I used the whole can of pumpkin because it was easier than having waste. The results are just yummy! Thank you!

  128. What is the nutritional info. on this muffin? If you know, please let me know. Thanks(-:

  129. Made these last night. The only susbstituti0n I used was 1 cup whole wheat flour (that I ground myself) and 1/2 cup white flour. The pumpkin makes it so moist that you can’t tell that most of the flour is whole wheat. I also used 1 cup brown sugar and 1/4 cup Splenda for the sugar, but I may decrease it next time I make them. I also topped it with my Pampered Chef Apple Sprinkle, which was lovely – the coarse sugar on top made it extra nice. I also used the tip of increasing the temperature during preheat and lowering it once the muffins were in, which was brilliant!

    They were absolutely WONDERFUL. My husband took 2 this morning for breakfast. Last night once they’d cooled a bit, we split one, just to taste how they turned out, and then each ate 2 more! DELICIOUS!

  130. This recipe is FANTASTIC ! Great flavor and my kids loved them. Thanks for sharing

  131. Pingback: Pumpkin MuffinsPumpkin | My Baking Empire

  132. Pingback: Pumpkin Muffins | My Baking Empire

  133. I made these into mini muffins, made some cream cheese frosting and piped little ghosts on the tops. The kids in my son and daughters classes loved them! and well, the teachers and homeroom moms did too πŸ™‚

  134. Pingback: A Godly Heritage » Blog Archive » Recipe of the Week ~ Pumpkin Muffins

  135. These muffins were delicious and moist. There are 5 people in our house and all 12 were gone in 1 day. I’m making a double batch for bingo Monday. I’m going to substitute the cinnamon sugar topping with a cream cheese frosting on 1 of them.

  136. I needed a pumpkin recipe to use up some leftover pumpkin. Unfortunately, the time was totally off on these, as 9 mins into the cooking and there is smoke coming off of them. What did survive (the tops), tasted ok. I’m guessing because you used the whole can of pumpkin, it took 20-30 mins to cook. Any suggestions?

  137. I came across your blog after reading a pumpkin post on The Spiced Life. I can’t wait to try this recipe!

  138. Pingback: The weekend of pumpkin « Strawberry/Maasikas

  139. 1.25 cups plus 1 Tbsp sugar
    This recipe sounds WONDERFUL, going to make them for Thanksgiving. I have a question? Not sure of the measurement for the sugar? What does 1.25 cups of sugar mean? Don’t mean to sound dumb but is it 1 1/4 Cup of sugar? plus 1 Tbsp sugar.

  140. Has anyone used this recipe baking muffin tops? If so how long did you bake them? and How many do they make. Thanks πŸ™‚

  141. Pingback: Pumpkin Muffins « Simmer Shutter

  142. I tried baking mine in a muffin top pan, but the recipe as written above, using the whole can of pumpkin, didn’t seem to work for me — the muffin tops came out more like chewy pumpkin cookies. However, I’m planning to try again using the original recipe — with the recommended 1 cup of pumpkin puree. Hopefully I’ll have better luck.

  143. I made these for New Year’s and intentionally used the whole can of pumpkin, increased the sugar to 1.5 cups and used 1/4 tsp of each of the listed spices instead of pumpkin pie spice. My daughter is not a fan of cinnamon so we skipped the cinnamon on top and did the sugar solo. These were SOOOOOOOO GOOD ! Moist, dense, full of flavor, held thier shape nicely and the muffin liner peeled away cleanly! Next time will make a batch with maybe raisins and nuts too !! Thanks so much for the recipe !!!

  144. Added mini chocolate chips. Amazing!

  145. Just made these for a brunch and everyone loved them! This recipe is going into the archives… thanks so much for sharing it πŸ™‚

  146. I came here by chance as I needed to use some pumpikin leftovers; these muffins turned out delicious! Thank you for sharing your recipe!

  147. Pingback: Recipes in my “To Try” pile « On the Butterfly Trail

  148. I made these last night and I loved them! I also used the whole can. I used a lot of spices and they can out beautiful! Thanks for the recipe!

  149. Yum!! So easy and taste just like a muffin from Panera! My first grader has eaten 4 already!

  150. Pingback: The Bourbon Chase: Before The Race « The Cooper Family

  151. I am a new follower and have been searching high and low for this recipe!! Yipee! I am a new food blogger and love to bake. Come on over when you get a chance and give a shout out!


  152. I just made these for my college roommates. THEY WERE WONDERFUL! (:

  153. These are amazing. I made these in the morning and have had 3 through the day. I added a little milk, and shaved almonds for crunch and they are super delich!! Yum!!

  154. Just pulled these babies out of the oven!!!
    Thank you! πŸ™‚

  155. Pingback: Pumpkin Muffins « Culinary Style

  156. Pingback: It’s a pumpkiny time of year | Embrace the detours

  157. I just made these muffins and OMG – they’re so good and SO EASY and quick to make! Thank-u!

  158. Pingback: I Replace Sex With Food « Hello Curious

  159. Pingback: Pumpkin Muffins | Muffin Top | Gillian and Brendan's Cooking Journal

  160. Pingback: Pumpkin muffins « WannaBe Chef

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  162. My family is not big on muffins, especially pumpkin muffins, but these were devoured in less than an hour! I’m being forced to make more. Great recipe!

  163. Pingback: Pumpkin Quick Bread Recipe | Leite's Culinaria

  164. Yummy, easy recipe… thanks! I was looking for something to make without butter, as I ran out of it. I used the whole can of pumpkin, and half all purpose flour and half whole wheat flour. Came out completely perfect, moist and perfectly shaped.

  165. Pingback: muffin | Planet Distro

  166. Very good recipe! Came out great on the first try. I did adjust (up) the amount of spice, to taste. I give this recipe five stars but I do feel that the sugar is a bit high – I can still taste it, an hour later. I will try it again with a 1/4 or 1/3 less sugar.

  167. Oooh, I wanted to pin this on my pinterest board for later, but it says I cannot pin any of the images? Looks yummy!

  168. Kristi from Canada

    Yummy muffins! We all (kids included) had seconds, hubby had thirds! I used whole wheat flour, half the sugar and a whole can of pumpkin, cinnamon, nutmeg, ginger and cardamon. They were very moist and had an amazing texture…thx for the recipe. Happy first day of fall!

  169. Has anyone tried this recipe substituting the sugar for truvia or something similar? Would it even work?

  170. I am getting ready to make this but cannot find how much baking soda to put in. It doesn’t mention it int the ingredients list, but is listed in the directions.Did anyone put in baking soda??

  171. ingredients list says how much baking soda should be used:

    1.25 cups plus 1 Tbsp sugar
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon

  172. Just made these today. I’ve been searching for a Panera copy recipe! I doubled it so I could have extra, but only used one can of pumpkin. They are moist, but not flavorful at all. I might try again with more pumpkin and mor spices.

  173. Pingback: pumpkin trail mix muffins « For the love of cookies…

  174. wow! incredible muffins. i’ve made them twice, and love them each time. very easy to make and they come out moist and very pumpkin-y–perfect for fall!

  175. Thank you so much! My 14 yr old told me these were amazing. I don’t think she’s said that word about anything in 2 yrs! I added chocolate chips to them. My family ate the first dozen immediately. I didn’t even get one. So, I’m making more today. I have a whole pumpkin to use up. LOL.

  176. SMH! I am speechless….so delicious! If you follow the recipe, you should have any problems. Fresh ingredients is a must in any recipe. LOVE IT!

  177. EEEEK they look so yummy!! I only have pumpkin pie MIX on hand could I just use that?

    • I’d take a look at the ingredients on the can of mix–and see if they sync up with the ingredients above. My guess is that you’d have slightly if not dramatically different results (i.e., it would be a different recipe)–but worth a try, so long as you’re okay with it possibly not working out. πŸ˜‰

  178. For any high altitude bakers, I made these at 5000 and 7000 feet successfully. The only adjustment I made was to bake at 365 degrees. This is an awesome recipe.

  179. Thanks a lot for applying some time to compose β€œPumpkin Muffins | Muffin Top”.

    Thank you once again ,Trena

  180. How many calories are each muffin?

  181. I just wanted to thank you for posting this recipe! I have 2 children with food allergies (including dairy) so finding recipes for baked goods can be challenging. These are delicious! Everyone loved them! Plus what a yummy way to sneak in some veggies πŸ™‚

  182. Just to let you know I absolutely love this recipe! Also what’s great is that since there is the whole can of pumpkin it also makes a great Gluten Free option too! I just subistute the flour with All Purpose Gluten Free and add in the Xanthum Gum.

    • This is a really tasty recipe!! I added a little bit more spice to the mix because I like my muffins really spiced. I also substituted 3/4 cup whole wheat flower instead of the one cup flower, and then added a half cup flower. They turned out great, and a little healthier πŸ™‚

  183. Pingback: It’s a pumpkiny time of year | I'm not pretentious...

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  185. Pingback: The Bourbon Chase: Before The Race | The Cooper Family

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  200. Pingback: How To Create Wordpress Themes Fresh Pumpkin Pie From Scratch | Game Hackers

  201. THANK YOU! I have made these muffins every year since I received this magazine in 2006. When I went to get the receipt this year I was horrified to see it had fallen out of the magazine (yes I kept it all these year). You can not image my relief when I saw this post. These are taste great are easy to make and always a hit. You saved my holidays!

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