These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.

SASHA

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
14
Yield:
14 muffins
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.

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  • Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.

  • Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full.

  • Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.

Nutrition Facts

224 calories; protein 3g; carbohydrates 29.6g; fat 10.9g; cholesterol 52.7mg; sodium 420.9mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/28/2020
These were very good. I substituted half the flour with wholewheat flour for nuttiness, added raisins, and decreased the butter by a 1/4 cup and used one stick of butter for the recipe which is usually standard for 12 large muffins. They were moist and delicious. Batter made 12 generous muffins with puffed tops. Oh and I sprinkled turbinado sugar on top just because I had some. Read More

Most helpful critical review

Rating: 3 stars
10/05/2019
I might try and make it, sounds yummy. However, I try not to make muffins that are 14 to a batch, because muffin tins have 12 cups. Why would anyone want to do that? I don't like dirtying extra bowls or something for left over mix. Sorry. Read More
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2019
Delicious recipe. These were a hit with the whole family. I added pecan pieces and sprinkled sea salt on the tops before baking. Yummmmm. Read More
Rating: 5 stars
06/28/2020
These were very good. I substituted half the flour with wholewheat flour for nuttiness, added raisins, and decreased the butter by a 1/4 cup and used one stick of butter for the recipe which is usually standard for 12 large muffins. They were moist and delicious. Batter made 12 generous muffins with puffed tops. Oh and I sprinkled turbinado sugar on top just because I had some. Read More
Rating: 5 stars
11/15/2020
Used ginger and nutmeg in place of "pumpkin spice". Read More
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Rating: 5 stars
10/08/2020
Loved this recipe and my 3 year old did too! Sooooo yummy! Read More
Rating: 5 stars
09/28/2020
My family loved these. I substituted 1/2 c unsweetened applepsauce for the butter and they were still so moist. I definitely will be making these again Read More
Rating: 5 stars
10/23/2020
I substituted coconut oil for butter because I didn't have enough butter. They turned out great. Moist, dense and flavorful. Next time I might add some nuts Read More
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Rating: 4 stars
01/22/2020
Super moist and delicious a bit too much batter per serving though. Read More
Rating: 3 stars
10/04/2019
I might try and make it, sounds yummy. However, I try not to make muffins that are 14 to a batch, because muffin tins have 12 cups. Why would anyone want to do that? I don't like dirtying extra bowls or something for left over mix. Sorry. Read More
Rating: 5 stars
11/19/2019
These were just what I was looking for and so moist and delicious! I needed to use up some chopped walnuts and dried cranberries so I added about 3/4 c. each. That really made them more interesting and added texture. I also got 18 muffins and will definitely make again. Thanks! Read More
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