Lifestyle Blog

Thursday, October 4, 2018


As soon as we see the first signs of fall we dream of warm, delicious Pumpkin Muffins. Although, these are so good that sometimes they are made in the middle of summer. Over the past few years this has been a go to recipe for Pumpkin Muffins. Occasionally a tempting new recipe on Pinterest will lure us in, but they are just never as good. Our kids love muffins for breakfast and on a typical rushed morning it's nice having a batch of these on hand. So, if you are looking for an easy, tried and true Pumpkin Muffin Recipe....then this one is for you! 

Pumpkin Muffin Recipe

  • 1 3/4 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 15 ounce can pure pumpkin puree (*not pumpkin pie filling*)
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter

  1. Preheat oven to 375° and line a standard size muffin pan with liners.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, vanilla and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir. Make sure to not over mix. Just stir until everything is incorporated into the batter.
  5. Next evenly distribute the batter into the muffin tin.  It's helpful to use a large ice cream scoop for this process. They will be nearly full which will result in a nice puffy muffin top.
  6. This step is optional - top with chopped pecans and a little sprinkle of sugar. 
  7. Bake muffins for 20-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Happy fall! Let us know how yours turn out! 


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