Pumpkin muffins

Behold: my breakfast from now till Christmas!

These are such a lovely start to the morning. Warm and comfort food-ey and delicious even without any butter on them. I’m afraid this is another one of my scrawled-on-a-piece-of-paper recipes so I’m not sure where I originally got it, but I’ve been making them forever.


Pumpkin muffins

Yield: 36 muffins


  • 2 1/2 cups sugar
  • 4 eggs
  • 1 cup oil
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2/3 cup water
  • 1 can pumpkin
  • 3 1/2 cups flour
  • 2 tsp. baking soda


  1. Mix all ingredients till just combined — lumps are okay — and fill prepared muffin cups 1/2 to 2/3 full; bake at 350 for about 20 minutes or until a toothpick comes out clean

Some easy edits if you have the urge to health these up a bit:

  • Cut the sugar — these are lovely and sweet but would still be yummy with less sugar (although when you divide the sugar by 36 muffins it’s not so bad)
  • Replace 1/2 cup of the oil with 1/2 cup applesauce
  • Replace half the flour with whole wheat flour

These freeze wonderfully! I freeze them flat on a cookie sheet then drop them in a zip top bag; I take out one every night and it’s thawed by morning when the coffee is ready. You can also pop it in the microwave for a couple seconds to warm it up. Quick and easy comfort food!

Edited to add 11/12/10: Ooh I just found something! For a decadent version of these involving cream cheese check out these from Family Bites!

10 thoughts on “Pumpkin muffins

  1. These look great! I just got stuck on one part, though. You instructed me to take out ONE muffin each night to thaw. I’ve never eaten ONE muffin in my life. Please advise.

  2. Hi Erin, do you have any red wine vinegar mother? I need a little mother to get the vinegar going. I am sure there is someone in Nashville that has made or continues to make vinegar, I just need to find them. Are you one of them?
    Hi Lannae; I’m afraid I’m not. Let me ask around though… I’ll email you if I find something. ~Erin

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