Thursday, October 6, 2011

Pumpkin Muffins

I tell you that nothing tastes better on a crisp fall day than warm pumpkin muffins. Oh, and the aroma that fills your house while they bake will make your mouth water. This is a quick and easy recipe that is sure to please. And when you tell your family or guests that they are homemade they will be impressed. Muffins for my Stud Muffin!

Pumpkin Muffins

Muffin topping:
  • 1/3 cup packed brown sugar
  • ½ tsp. cinnamon
  • 7 Tbsp. cold unsalted butter, diced into tiny cubes
  • ½ cup all purpose flour
In a food processor place above ingredients and whirl until crumbles just start to form. Cover and place in refrigerator.

Pumpkin batter:
  • 1 (15 oz.) can pumpkin
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2/3 cup water
  • 3 cups sugar
  • 3 1/2 cups all purpose flour
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 2 tsp. nutmeg
  • 3 tsp. cinnamon
Preheat oven to 350 degrees. In large bowl mix the pumpkin, oil, eggs, water, and sugar. Sift the rest of the ingredients together and slowly add to pumpkin mixture. You may mix this by hand or use an electric mixer. Mix well.

Line muffin tins with cupcake paper cups and add 1/3 cup batter to each cup. Remove butter mixture from refrigerator and add a heaping 1 Tbsp. on top of batter. Bake for 30 minutes or until a toothpick into center comes out clean. This makes 32 muffins.


  1. I made these muffins for breakfast this morning. While they were still baking, my very picky 11 year old son asked if he could be the one to taste them first. He tried them and LOVED them. They were easy to make and everyone in the family ate several of them. Thanks for our new family favorite treat!

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