The Best Pumpkin Muffin Recipe

I’ve been using this recipe since at least 2012 when my best friend shared it with me. It’s SO easy and a hit every time. So naturally it’s become a staple and tradition as soon as fall hits. It makes a huge batch—perfect for sharing with neighbors and friends. This recipe makes about 24 - 32 muffins, depending on how much you fill each tin.

Ingredients

  • 1 (15 ounce) can pumpkin puree

  • 4 eggs

  • 1/2 cup vegetable oil

  • 1/2 cup of apple sauce 

  • 2/3 cup water

  • 3 cups white sugar

  • 3 1/2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 1/2 teaspoons salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon ground ginger

Instructions

  1. Preheat oven to 350°. Grease and flour cupcake tins or three 7x3 inch loaf pans if making loaves.

  2. In a large bowl, mix together pumpkin puree, eggs, oil, apple sauce, water and sugar until well blended.

  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. 

  4. Bake for about 22 minutes (or 50 minutes if making loaves) in the preheated oven. Muffins are done when toothpick inserted in center comes out clean. 

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