Make Ahead

Pumpkin Spice Muffins

October 22, 2011
1 Ratings
Photo by Brandon Carl
  • Makes 2 dozen muffins (or 2 9x5" loafs)
Author Notes

I'm obsessed with pumpkin...I could eat it everyday in the fall. I found a recipe years ago for Betty Crocker Harvest Pumpkin Spice bars that I've tweaked (taken the sugar down a bit, added some spices, and played around with adding things like chocolate chips and cranberries) and re-made as muffins and loaf bread. This is my all-time favorite pumpkin treat! —Anna Watson Carl

What You'll Need
  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup vegetable oil
  • 2 cups pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 cup golden raisins*
  • 1/2 cup chopped walnuts (optional)
  1. Preheat the oven to 350°F. Grease two 12-cup muffin tins or two 9x5" loaf pans (or one of each).
  2. Beat the eggs, sugar, oil, and pumpkin in a large bowl until smooth, using a hand-held mixer. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. With the mixer on low speed, add half the flour mixture to the pumpkin mixture and mix until almost combine. Add the rest of the flour mixture and mix until smooth. Stir in the raisins and the walnuts.
  4. Fill the muffin cups 3/4 full and pour the remaining batter into the loaf pan. Place the muffins and the loaf pan on the center rack in the preheated oven.
  5. Bake the muffins for about 20-25 minutes or until the tops are puffed up and a toothpick comes out clean. Leave the bread in the oven for an additional 35-40 minutes or until the top has risen and is lightly browned and a toothpick inserted into the middle comes out clean.
  6. For both the muffins and the bread, let cool for 5-10 minutes in the pan, then turn out onto a cooling rack to continue cooling. *Try substituting the golden raisins for dried cranberries or chocolate chips!

See what other Food52ers are saying.

  • Anna Watson Carl
    Anna Watson Carl
  • Jo Anne
    Jo Anne
  • Ghazzzit
  • lbg217

4 Reviews

Jo A. November 13, 2018
i love this recipe..I've made it twice since I found out a good friend has a pumpkin muffin as her "cheat" from her diet. I changed it up a bit...increased the cinnamon, added in some pumpkin pie spice and added some chopped pecans. Second batch I tried walnuts (not as good as pecans) and also added in some sugared chopped ginger! What a burst of flavor. The best thing about this recipe...the moistness! Even on the 3rd day...muffin consistency was like it was fresh baked.
Ghazzzit November 4, 2011
Thanks so much for sharing this recipe! I made them this morning with a few tweaks and they turned out fantastic. I halved the recipe to make 6 jumbo muffins. I used all whole wheat flour, halved the oil and used half lowFat milk in its place. About 1/2c toasted Pepitos in place of the raisins/walnuts as I had a bunch leftover from cheese1227's caramel recipe. 25 mins and they came out perfectly moist and not too sweet. When I make them again I plan to double the spice mixture for a larger burst of flavor to counter the pepitos.
Anna W. November 2, 2011
I'm so glad you liked them! They are super-moist, even with the normal amount of pumpkin. I think the 4 eggs and the cup of oil help contribute to that, too!
lbg217 October 31, 2011
I made these yesterday and brought them into the office today. I halved the recipe because I didn't have enough pumpkin, but ended up with more than half the amount of pumpkin and used it all (almost 1.5 cup). I did not add the raisins or walnuts, and was rather liberal with the spices. They turned out fabulously - super duper moist because of the extra pumpkin I think. Everyone loved them.