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. However, 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!