muffins are a traditional sweet desert bread muffin, popular in the cooler Fall
and early winter months, with a flavor reminiscent of a pumpkin pie! It's very
easy to make and you'll be surprised how good it tastes! You can even use
this to make pumpkin muffins! Paula Deen will be asking you for this recipe; but
unlike hers, in addition to being tasty, it's also healthy!
3 and 1/2 cups all-purpose flour (not self-rising flour)
3 cups sugar or 3 cups of Stevia (or Splenda)
or a 50:50 mix of sugar and sweetener. You can use organic sugar
or even part honey (3 cups sugar, 2 cups honey - all honey makes it too
heavy and poor rising)
1 cup vegetable oil (Canola, Palm, Sunflower, and
neutral flavored vegetable oil) Tip: to cut
calories, you can substitute 1/2 cup of applesauce and 1/2 cup vegetable
oil in place of the 1 cup of oil.
4 eggs, beaten
2 teaspoons baking soda
1 and 1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon allspice
1 cup chopped pecans (optional)
1/2 cup raisins (also optional)
Water: 1/2 cup water if you are using fresh cooked pumpkin OR 2/3 cup water if you are using commercial canned pumpkin
Large mixing bowl
3 muffin pans (36 muffins)
Pumpkin Muffins Recipe
Preheat oven to 350 F.
In a large mixing bowl, stir together the flour, soda, salt, cinnamon,
allspice, nutmeg and sugar (or Splenda).
Add the eggs, water, oil and pumpkin.
Stir until blended.
If desired, add the raisins and/or nuts. Mix well, either by hand or
with a mixer.
Pour into 3 lightly greased and floured 9x5" muffin pans. (or you can
use the paper cupcake liners)
15 minutes at 350 F (175 C). The test for doneness is the
knife test: when a clean knife can be stuck in and removed cleanly.
Remove from the oven and cool slightly (10 minutes).
Then take out of pans to let cool on a rack.
Like banana bread, pumpkin muffins taste better if you wrap them in plastic wrap
(Saran wrap, cling film), refrigerate it and wait until the following day to eat
them. They keep well in the refrigerator and can be frozen.
Tips from Visitors
A visitor writes on October 03, 2010: "I tried your pumpkin
recipe using a fresh sugar pumpkin that I roasted at 350 degrees wrapped in foil
for an hour. This is without a doubt one of the most moist breads I've ever
had. I made the recipe into five, 3x5 loaves to share with friends and people
are already begging for more! Thanks so much for this website! "
A visitor writes on November 12, 2008:
"I just wanted to let you know that I made the pumpkin muffins with the directions
from your website, including the instructions for making my own pumpkin and it
turned out fantastic. Thank you very much for the recipe."
Comments and Feedback from Visitors
A visitor writes on January 26, 2015: "I am just writing to say that I
have used your homemade pumpkin muffin recipe with fresh cooked pumpkin and they
are simply amazing. I,of course, add the additional items (raisins and nuts). I
plan on using your recipe for homemade pumpkin pie as well. No doubt it will be
equally as delicious. "
A visitor writes on October 04, 2013: "I have used
this pumpkin-muffin-from-scratch recipe of your for years. My family
practically begs me to make it year round. To facilitate these requests; I
use a rather large pumpkin and just freeze in 4 loaf servings (big family).
Thanks a ton, your website is awesome! Sincerely, J.D."
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother
used to make everything from applesauce to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
lid lifting wand, six pint jars with lids and rings, a plastic funnel,
labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!