Skip to content

Pumpkin Muffins

October 19, 2011

These pumpkin muffins are a constant staple at my house for the months of October and November. I make them non-stop! My favorite part is the sweet cinnamon and sugar topping. Keep them in the refrigerator–if they last long enough.


1½ cups flour

1 tsp baking powder

1 15 oz can pumpkin

1/3 cup vegetable oil

2 eggs

1 tsp pumpkin pie spice

1¼ cups sugar, plus extra for sprinkling

½ tsp baking soda

½ tsp salt

cinnamon, for sprinkling

Preheat oven to 350. Mix together the pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda and salt in a large bowl. Gradually add in the flour and baking powder. Fill the muffin cups just over half-way. Mix about 1 tsp of cinnamon and sugar together and sprinkle it over the muffin batter before baking. Bake for 25-30 minutes, or until a toothpick comes out clean.

I found this recipe here.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s