Pumpkin Muffin Recipe

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Pumpkin Muffin Recipe
I love the fall of the year. The cooler weather along with the colorful fall leaves here in Upper Michigan. I thought it was a good time to do a batch of Pumpkin Muffins. It really cooled down here the past week giving me the opportunity to run the oven. This pumpkin muffin recipe is very simple with little prep time. The end product is 12 delicious nice and moist muffins. Give them a try and enjoy!
Pumpkin Muffin Recipe
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • 1 cup pumpkin (canned "or" fresh) I used canned for this recipe.
  • 1 small package chopped walnuts
  • 2 eggs, slightly beaten
  • ½ cup water
  • ½ cup melted shortening
  • 1¾ cups flour
  • ¼ teaspoon salt
  • 1½ cups sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  1. Blend pumpkin, eggs, water, and shortening in large bowl.
  2. pumpkin muffin 1 pumpkin muffin 2
  3. Sift together remaining ingredients and add to pumpkin mixture, mix thoroughly.
  4. Fill greased muffin tins or cups about ¾ full.
  5. pumpkin muffin 31 pumpkin muffin 32
  6. Sprinkle walnuts on top
  7. Bake at 350 degrees about 30 minutes or until set when touched.
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  1. Oh my gosh, I love pumpkin ANYTHING! I’ll have to try that recipe ASAP!

  2. I made some small changes to this recipe and got rave reviews:

    instead of 1 C pumpkin, I did 1/2 C canned organic pumpkin pie filling and 2/3 C pureed organic pumpkin

    instead of 1 1/2 C sugar, I did 1C

    and I used pecans in place of walnuts.

    DELICIOUS!! Your recipe made the cut into my recipe box! Thank you. 🙂

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