New this month
Get the Allrecipes magazine

Country Pumpkin Muffins

"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."
Added to shopping list. Go to shopping list.

Ingredients

25 m servings
Original recipe yields 27 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.

Reviews

Read all reviews 172
  1. 219 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 person...

Most helpful critical review

the raw batter was delicious, and so was the baked one... but i could feel the sweetness between my teeth with each bite i take. i made two batches. with and without nuts. i prefer the one wi...

Most helpful
Most positive
Least positive
Newest

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 person...

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 wa...

These were great. I used 2 cups of fresh pumpkin and skipped the water. They are light and moist.

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 c...

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 br...

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 ...

These muffins are execellent, followed the receipe exactly, nice presentation, topped with sifted powdered sugar. Nine servings makes 24 mini muffins.

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 flo...

Wonderful flavour. I will make again for sure. I would not mix the batter well- just enough to moisten dry ingredients, otherwise muffins toughen.