Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.

Julie
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.

  • In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

382.7 calories; 5.3 g protein; 60.7 g carbohydrates; 46.5 mg cholesterol; 438.1 mg sodium. Full Nutrition

Reviews (628)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2003
These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories. Read More
(657)

Most helpful critical review

Rating: 3 stars
02/13/2008
The amount of spice (particularly cloves and nutmeg) HAS to be an error. It ruined the muffins. I'm sitting here eating a "clove" muffin (as I've renamed them) right now. What a shame I love pumpkin muffins and I wasted all that time and ingredients and now am left with a big batch of cloves! It's just horrible. I LOVE spice I tend to add half again as much cinnamon as is called for in most recipes but I cut back the amount of spice called for in this recipe and it still was ruined. I can't imagine how strong they would have been if I'd used 2 tsp. of each of them. I think the basic pumpkin part is a good recipe. The texture is good but the spice as I said is just TOO MUCH. Not good at all. Doesn't taste like pumpkin at all sorry. Read More
(24)
750 Ratings
  • 5 star values: 514
  • 4 star values: 172
  • 3 star values: 40
  • 2 star values: 13
  • 1 star values: 11
Rating: 5 stars
11/26/2003
These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories. Read More
(657)
Rating: 5 stars
06/14/2003
Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again. Read More
(329)
Rating: 5 stars
10/13/2006
Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin and even he found them irresistible. I used 15 oz canned pumpkin like others suggested and cut all the spices but the cinnamon in half. I substituted whole wheat flour for regular Egg Beaters for the eggs and used a 1/2 Splenda/ 1/2 sugar blend for the sugar. I also added 1 cup chocolate chips and an oatmeal streusel topping. Someone called these "coffeehouse quality" and I absolutely agree. Read More
(133)
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Rating: 5 stars
04/28/2004
Great recipe! I made it healthier by using 2 cups unbleached flour 1 cup rolled oats used applesauce instead of oil and only put in 2 eggs. Also used canned pumpkin. Turned out awesome! Kids love it!! Read More
(90)
Rating: 5 stars
02/24/2008
This recipe was very good I did tweak it to my own taste I cut the cloves and nutmeg in half but left the cinnamon and allspice the same. I used 2 cups of canned pumpkin and topped them with an oatmeal streusel topping (3/4 cup flour 1/2 teaspoon cinnamon 1/2 cup brown sugar 3/4 cup rolled oats and 1/2 cup melted butter) they were fantastic. For my own "notes" the recipe yielded 18 muffins and they took approximately 35 minutes to bake. Read More
(90)
Rating: 5 stars
10/14/2003
I'm making these again today! Used whole wheat flax and spelt flour as we don't use white flour anymore. 1/2'd the sugar added some apple sauce some pineapple juice and cheated with canned pumpkin. I think I added some honey. As you can see very versatile. Using whole wheat flour makes them very filling. For people on the go that want a quick healthy breakfast that stays with you until lunch this is perfect. My husband and children all loved these (even though they were good for them). Read More
(52)
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Rating: 5 stars
10/11/2003
This recipe was AWESOME. Perfect taste, perfect texture--just like what you might find in a restaurant. I cut the recipe in half (used 2 eggs), and it still made 10 large muffins! I also used a little less cloves and allspice than recommended so that it wouldn't be overpowering. Read More
(43)
Rating: 5 stars
10/11/2003
These are GREAT! Just what I was looking for - a pumpkin muffin that doesn't need added things like raisens nuts or chips to taste good - this is IT! I used 1 cup wheat flour and 2 cups white flour. Kids loved them too. Thank you! Read More
(34)
Rating: 5 stars
10/14/2003
We enjoyed these. I used whole wheat four and 1/2 the sugar. Very good & moist muffin. Read More
(25)
Rating: 3 stars
02/13/2008
The amount of spice (particularly cloves and nutmeg) HAS to be an error. It ruined the muffins. I'm sitting here eating a "clove" muffin (as I've renamed them) right now. What a shame I love pumpkin muffins and I wasted all that time and ingredients and now am left with a big batch of cloves! It's just horrible. I LOVE spice I tend to add half again as much cinnamon as is called for in most recipes but I cut back the amount of spice called for in this recipe and it still was ruined. I can't imagine how strong they would have been if I'd used 2 tsp. of each of them. I think the basic pumpkin part is a good recipe. The texture is good but the spice as I said is just TOO MUCH. Not good at all. Doesn't taste like pumpkin at all sorry. Read More
(24)