Pumpkin muffins are a favorite in my family and they are the most requested muffin I make. My friend, Debbie, gave me this recipe over ten years ago and I now make them throughout the year.
I keep cans of pumpkin in the house year-round, just for these muffins. I’ve seen countless pumpkin muffin and bread recipes over the past few years, and I’ve even tried a few of them. I’m always open to improving on a good thing! However, these muffins won out in every variation I tried.
The only change I made from Deb’s original recipe is to switch out half of the AP flour for freshly ground whole wheat. I prefer this version myself, as I really like the texture and they seem just a bit less sweet.
The full AP flour version is delicious as well. We love them topped with butter or cream cheese and my kids often eat them plain for dessert.
- 1 1/2 cups AP flour
- 1 1/2 cups whole wheat flour I used freshly ground hard white wheat
- 2 cups sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 2 cups pumpkin puree or (1) 16 oz can
- 3 eggs
- 1/3 cup light flavored olive oil
- Preheat the oven to 350 degrees. Grease muffin tins (or line with paper liners) and set aside. In a large mixing bowl, mix together the dry ingredients and the pumpkin. Add the eggs and the oil and stir until well combined.
- Scoop into muffin tins (about 2/3 full) and then bake for 16-18 minutes. Muffins are done when a toothpick inserted in the center comes out clean. Enjoy!