Pumpkin Muffins

Pumpkin Muffins Recipe

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Amanda Bryant


These golden muffins can be prepared up to two days ahead of time and baked up fresh when you're ready for a light breakfast.


★★★★★ 1 vote

15 Min
15 Min


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  • 2 1/4 c
    all purpose flour
  • 2 tsp
    pumpkin pie spice
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 1/4 tsp
  • 1 c
    golden raisins
  • 1 c
    packed brown sugar
  • 1 c
    canned pumpkin
  • 1/3 c
  • 1/3 c
    canola oil
  • 1/4 c
  • 1 tsp
    vanilla extract
  • 2 large
  • ·
    cooking spray
  • 2 Tbsp
    granulated sugar

How to Make Pumpkin Muffins


  1. Preheat oven to 400F.
  2. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger and salt in a medium bowl stirring well with a whisk. Add raisins.
  3. In a separate bowl, combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract and eggs stirring well with a whisk.
  4. Add sugar mixture to flour mixture, stirring just until moist.
  5. Spoon batter into muffin cups coated with cooking spray, sprinkle with granulated sugar.
  6. Bake at 400F for 15 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan immediately and cool on a wire rack.

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About Pumpkin Muffins

Course/Dish: Muffins

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