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. i love pumpkin *anything* + look forward to giving these a try. on an unrelated note, i love the mug in the picture — too cute!

  3. If you wanted to un-health these up a bit, chocolate chips are a surprisingly tasty addition to baked pumpkin treats.

  4. 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

  5. Hi Erin, thanks for looking out for my vinegar mother! Once I make vinegar, I plan on share the product as well as the mother if cooks and foodies want some.

  6. *sigh* this is what I should have done yesterday instead of making pumpkin cupcakes with an orange cake mix that was a wee past its prime. Next weekend!

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