October 20, 2013

Pumpkin Spice Muffins

I hope you're enjoying all these crisp Autumn days as much as I am. It's still very much Pumpkin season over here in Minnesota. The leaves are falling by the bucket loads and I can seriously feel Winter around the corner. Hopefully you all caught my last recipe. Those Pumpkin Snickerdoodle Cookies were AMAZING. There's something about pumpkin + cinnamon and nutmeg that makes everything all better. And be forewarned - I have more pumpkin recipes around the corner! There's definitely more where this came from.

I found this recipe while searching through all of my Grandma's old recipes and ended up using it as inspiration for these muffins. When I finished making the recipe - it turned out to be A LOT of batter. So be warned...this is a large recipe. I ended up making 1 loaf of pumpkin bread and 1 dozen muffins with this batter. But don't worry, that just means there's more pumpkin goodness to enjoy. I shared my extra muffins with my family and they absolutely loved them!


3/4 cup light oil
2 cups sugar
1 cup brown sugar
3/4 cup applesauce
2 cups pumpkin puree
1 teaspoon vanilla
3 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon nutmeg
2/3 cup water

Preheat oven to 325 degrees F.

In a large bowl, cream together the oil, sugar, and brown sugar until fluffy. Add in the applesauce, pumpkin, and vanilla. Beat again until all of the wet ingredients are combined. Set aside.

In a separate large bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Once sifted, pour the dry ingredients into the wet batter in 3 stages alternating with the water.

Grease a standard loaf pan and pour the batter in about 2/3 of the way full. Bake in a preheated oven for 1 hour - 1 hour and 10 minutes until the bread is cooked all the way through. Allow to cool completely before serving.

With the leftover batter, scoop into a greased and lined muffin pan to about 2/3 of the way full. Bake in a preheated oven for 30-32 minutes until the muffins are cooked through.


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  2. I just wanted to say again how much I love this recipe! I have recommended this recipe and your website over and over again to my friends.

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