This simple pumpkin muffin recipe was sent to me several years ago by a dear friend from “down under,” and it’s been a staple in our home every Fall since then. I love it because it’s so versatile…you can make muffins, bread, or cake from the same batter. (Muffins are hands-down choice in our house. Although I do like to make bread to give as gifts because it freezes so well.)
Now let’s talk flavor, because honestly, that’s what it’s all about, right? This recipe is the perfect blend of pumpkin and spices…sweet enough to satisfy a craving, but light enough to not weigh you down. And they’re very moist…a must for a muffin (or bread) in my book!
These would be perfect for an early, Thanksgiving morning breakfast, or a mid-afternoon snack. Pair it with a warm cup of coffee and, yum! Your taste buds will thank you!
Best Pumpkin Muffins EVER
2 eggs, beaten*
1½ cups sugar
1 cup pumpkin (fresh or canned)
½ cup oil*
¼ cup water
¼ tsp baking powder
1 tsp baking soda
¾ tsp salt
½ tsp cloves
½ tsp cinnamon
1 cup all-purpose flour
2/3 cup whole wheat flour
(OR use all-purpose flour for all)
Preheat oven to 375°F
Combine eggs and sugar and mix well.
Add pumpkin, oil, and water.
Add the rest of the ingredients and mix well.
Bake for 20-25 minutes.
*Substitutions: To make them allergy-friendly for my Little Man, I substitute milled flax seed (1 Tbsp mixed with 3 Tbsp water) or Ener-g Egg Replacer for the eggs. For a slightly healthier option, I’ve also replaced the oil with applesauce, and you can’t even tell the difference!
Options: For pumpkin bread, divide batter between two loaf pans and bake for 35 minutes at 375°F. For pumpkin cake, pour batter into a 9- x 13-inch cake pan and bake for 1 hr at 350°F. Top with cream cheese icing of your choice.
To Freeze: Wrap loaves tightly in plastic wrap while warm and they will remain incredibly moist when thawed. Wrap muffins individually, or allow to cool and freeze several in a freezer-safe bag or container.
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