Why You Need This Pumpkin Muffin Recipe

Because I’ve made them many times over the years and they’re the best pumpkin muffins I’ve tasted — fluffy, flavorful, unfussy, nice doming.

Because even though baking with pumpkin can be kind of a seasonal fad, it’s a delicious one, so pumpkin on!

Because now that it’s October you’re undoubtedly going to need to bring a crowd-pleasing, autumn-appropriate dish to school/work/church/soccer, etc. Or you’re simply going to want one at home on a brisk autumn afternoon.

Because you can easily double the recipe for a big group — in fact, the orignal recipe from Erin Cooks (one of my earliest favorite food blogs) makes a whole lot of muffins — or make them in mini muffin pans or mini loaf pans for lunch boxes or cute gifts.

Because pumpkin + cake mix does not equal a recipe (yeah, I said it — sorry, Pinterest!).

Because you probably have all the ingredients on hand already (especially in October, because pumpkin time).

Because they can pass for breakfast, dessert or even a side dish — versatility awaits!

Because friends love to receive the occasional pumpkin muffin surprise on their doorstep.

Because baking these muffins doubles as an awesome home fragrance for your kitchen.

Because…oh, just turn on the oven and make ’em!


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My Favorite Pumpkin Muffins

Adapted from Erin’s Mom’s Amazing Pumpkin Muffins recipe on Erin Cooks

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Yield: 12 muffins

INGREDIENTS:

  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 3/4 cup sugar
  • 1 cup pumpkin purée
  • 3/4 cup vegetable oil

DIRECTIONS:

  1. Heat the oven to 400ºF.
  2. Combine all of the dry ingredients in a medium bowl. Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix just until blended.
  3. Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full. Bake for 16-20 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.

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KathyPanini Happy, online since 2008, is more than just a sandwich blog. Here, you'll find hundreds of my original panini recipes, my guide to choosing a panini press and a whole lot of other creative uses for the panini press.
~ Kathy Strahs
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8 Comments

  1. Sandra wrote:

    Just made these for an after school snack and couldn’t resist munching on a warm one…yum! I am so pleased to see you posting again. I am absolutely positive my panini press would have been stuffed in the back of a cabinet long ago had it not been for your blog and cookbook. I probably use it just as much for cooking salmon, thin steaks and chicken breast as I do for sandwiches…thank you for that. (And a special thank you for introducing me to fig jam…how did I go so long without it!?)

    Posted 10.6.14 Reply
    • Kathy Strahs wrote:

      So glad you made them, Sandra! And I’m glad to be back too — thanks so much for your kind words. 🙂 ~Kathy

      Posted 10.6.14 Reply
  2. Virginia wrote:

    WHAT ARE YOU USING FOR MUFFIN LINERS IN YOUR RECIPE FOR “MY FAVORITE PUMPKIN MUFFINS? They look like brown paper . I WOULD LIKE TO SUBSTITUTE NATURAL MATERIALS I HAVE ON Hand if you can suggest something… THANK YOU!

    Posted 10.19.14 Reply
  3. Alicia wrote:

    Can I use pumpkin pie spice instead of all the different ones? How much would I use?

    Posted 10.24.14 Reply
    • Kathy Strahs wrote:

      Yup! I’d just replace the same amount of spices, so 1-1/2 tsp. ~Kathy

      Posted 10.24.14 Reply
  4. Kim wrote:

    I don’t have ginger on hand, anything else you would suggest or do you think it’s OK to omit? Thanks!

    Posted 10.25.14 Reply
    • Kathy Strahs wrote:

      Hi Kim — You can just omit it. The original recipe used just cinnamon and that’s great too. ~ Kathy

      Posted 10.25.14 Reply