Pumpkin Muffins

Why is it that we usually only eat pumpkin foods in the fall? I suppose that pumpkins go along with Halloween & the spices in pumpkin baked goods are “fall” flavours. And of course, maybe Starbucks had something to do with it offering their pumpkin lattes in the fall!

This pumpkin muffin recipe is quick to make & most of the ingredients might already be in your cupboard…you would only have to go get a can of pumpkin puree from the grocery store, unless you already have one! I bought 2 cans last time I was grocery shopping in anticipation for these muffins & the Pumpkin Walnut Cake

I have made these pumpkin muffins with raisins but you can leave the raisins out if you don’t like raisins, The recipe makes 24 regular size muffins.

Here is the recipe


2 cups sugar

1/2 cup oil

4 eggs, beaten

1 can ( 398 ml) pumpkin puree

3 cups flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp ground ginger

pinch of nutmeg…(1/8 tsp)

1 cup raisins *** optional

1/2 cup pumpkin seeds *** optional

*** you could add walnuts if you want…but chop them finely …& i would add about 1/4 – 1/2 cup

Turbinado sugar or brown sugar to sprinkle on top os the muffins before baking


Preheat the oven to 375f

grease or line muffins pans..this recipe makes 24 muffins….

You can mix this recipe by hand very easily in one bowl

  1. In a large mixing bowl, mix the sugar & oil together
  2. Add the 4 beaten eggs, mix together until well combined
  3. Now add the pumpkin pure & mix well
  4. Measure your flour into a bowl & add the baking powder & baking soda to the flour & mix it through with a fork just to incorporate the baking powder & baking soda throughout the flour
  5. Now, dump the flour into the bowl that has the pumpkin mixture in
  6. Add the raisins on top of the flout & the pumpkin seeds…I kind of mixed the raisins & pumpkin seeds into the four to coat them with flour. Alternately, you can add the raisins & seeds to the flour in the bowl, stir them in & then add this to the wet ingredients….
  7. Add the spices on top of the flour,…or add them to the flour with the raisins & seeds….
  8. Mix all of this together… but just until combined..do not over mix a muffin batter as this can make your muffins heavy
  9. *** I hope I did not confuse you with the different ways of adding the raisins, seeds & spices… it is best to add them to the flour when the flour is in a separate bowl…then add all of the dry ingredients to the wet..I just didn’t do that so the pictures show everything added to the wet separately…. it all works out in the end
  10. Divide the muffin batter evenly among the greased muffin cups…
  11. Sprinkle the tops with some turbinado sugar or brown sugar
  12. Bake in the preheated oven for 15 – 20 minutes
  13. Let cool before eating



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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

9 thoughts on “Pumpkin Muffins

      1. Only query. Can I make pumpkin puree at home for this recipe. Do I need to cook the pumpkin first and then puree or I can use raw puree. Pumpkins are available in local markets is abundance.

      2. I think you have to cook the pumpkin then purée it
        The canned pumpkin is actually squash I think and not pumpkin which most likely won’t make a difference, and the canned pumpkin purée is thicker then cooked fresh pumpkin

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