Perfect Pumpkin Muffins

I adore just about anything pumpkin and these muffins are a staple in our house. I make them at least twice a week because my family loves them that much. They are super moist, have a wonderful cinnamon-y, pumpkin-y flavor to them and give the ones at Panera a run for their money! You can also easily make this into pumpkin bread. I often make these in mini muffin form for my toddler because they bake up so quickly and they’re the perfect size for little fingers. Enjoy!

Yield: 12 muffins, 24 mini muffins or 1 loaf


1 1/2 cups flour
1 1/2 cups sugar
1 t baking soda
3/4 t salt
1/2 teaspoon each: cinnamon, cloves, ginger and nutmeg
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 cup canned pumpkin

Preheat oven to 400 degrees (for bread decrease to 350).

Beat eggs. Add oil, water and pumpkin. Add spices, sugar, baking soda and flour. Mix well. Pour into muffin liners or greased muffin tins. Bake for 20 minutes or until a toothpick inserted into center comes out clean. For mini muffins, bake 8 minutes. For bread, bake for 1 hour.

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