At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too.

Anonymous

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
27
Yield:
27 servings
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Ingredients

27
Original recipe yields 27 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400 degrees F for 15 minutes.

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Nutrition Facts

210 calories; protein 3.2g; carbohydrates 33.7g; fat 7.7g; cholesterol 20.7mg; sodium 201.9mg. Full Nutrition
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Reviews

Rating: 5 stars
11/01/2007
I gave this five stars even though I made a few modifications, but the muffins would have been awesome either way. I don't think you could mess this one up, and it's easily adjustable to personal preferences. I used 1.5 cups white sugar and 1/2 cup light brown sugar. I used Enova oil. I used one 15 oz canned pumpkin and cut the water in half to 1/4 cup because of the moisture in the extra ounces of pumpkin. I used 1.5 cups all-purpose flour and 1.5 cups whole wheat flour. I omitted the raisins just as a personal preference but used the full cup of chopped walnuts. The bag of walnuts already said "chopped" but I chop them a little bit smaller. Everything else I left the same. These were WONDERFUL. Great warmed up a little in the micro for 25 seconds at 50% power and with a hot cup of coffee. There was enough batter that I made 12 regular sized muffins, 16 mini muffins and 2 jumbo muffins. My husband brought some to work and they raved about it. This was a really easy recipe and you can do a lot of different things with it. I'll make it again and bring some to my office. Thanks! Read More
(161)
Rating: 5 stars
12/06/2006
Great! I used whole wheat flour instead of all-purpose flour, unsweetened applesauce instead of oil, and cut the sugar in half. As LJMOMMA did, I also used 2 cups of pumpkin and skipped the water. They are very pumpkiny, dense, nice and moist. Thanks! UPDATE:About the flour, I tried another change for the second time. I used 1 1/2 cups whole wheat flour, 1/3 cup wheat bran and 1/3 cup ground flax seed. This time I used 1 cup pumpkin and 1/3 cup skim milk. The rest is the same as my 1st time. The 2nd one was good too. Read More
(83)
Rating: 5 stars
10/20/2006
These were great. I used 2 cups of fresh pumpkin and skipped the water. They are light and moist. Read More
(78)
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Rating: 5 stars
12/28/2009
Awesome muffins! I used 1 1/2 c. white sugar and 1/2 c. of brown, a 15 oz. can of pumkin, 2 Tbsp. of water and 2 Tbsp. of vanilla, 1/4 tsp. of cloves, 1 tsp. of pumpkin pie spice, 1/2 tsp. of cinnamon, and 1/2 tsp. of nutmeg. I also got away with 1/4 c. of oil vs. 1/2 and these were still very moist. It made 12 jumbo size muffins. Read More
(39)
Rating: 5 stars
10/25/2006
Loved this recipe. I searched for a good "Pumpkin Muffin" recipe for a while, and finally came across this one. It was just what I wanted! I DID cut the sugar in half,(I wanted something more bread-like, and less cupcake-ish) but other than that, no changes were needed. The flavor is excellent, and the house smells so yummy, like the Fall season--my favorite. Thanks! Read More
(36)
Rating: 4 stars
04/07/2008
Good muffins...I used half a cup of brown sugar in place of some of the white sugar and substituted dried cranberries for the raisins. I also used a 15 oz. can of pumpkin and reduced the water to a quarter cup. These might be even better with a little icing on top! Read More
(35)
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Rating: 5 stars
03/19/2007
These muffins are execellent, followed the receipe exactly, nice presentation, topped with sifted powdered sugar. Nine servings makes 24 mini muffins. Read More
(29)
Rating: 5 stars
10/14/2006
I am THE worst baker in the world and I didn't manage to mess these up at all! In fact, I think they are the best muffins that I have ever had. I have Celiac Disease and must use gluten free flour, which, generally, makes baked goods dense and dry. These muffins turned out light and moist. If eating healthier tasted this good, I'd do it more often! Read More
(26)
Rating: 5 stars
02/19/2007
Wonderful flavour. I will make again for sure. I would not mix the batter well- just enough to moisten dry ingredients, otherwise muffins toughen. Read More
(25)
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