Classic Pumpkin Muffins
Just a great pumpkin muffin. Moist and flavourful and everything a good pumpkin muffin should be.
I love to experiment with new and different muffins but sometimes I’m just in the mood for a classic.
This is a classic pumpkin muffin recipe, with nothing fancy or unexpected. They are sure to satisfy a craving for a perfectly pumpkin muffin.
Classic Pumpkin Muffins
Summary: These are just great pumpkin muffins, moist and flavourful.
Ingredients
- 3 cups flour (cake or all-purpose – cake will make a softer muffin)
- 1/2 tsp. baking powder
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 tsp. cloves
- 3 cups sugar
- 4 eggs
- 2 cups pure pumpkin puree (not pie filling)
- 2/3 cup milk
- 2/3 cup oil
Instructions
- Preheat oven to 375° F.
- Combine dry ingredients in a large bowl. Combine wet ingredients in another bowl. Combine wet ingredients and dry ingredients, mixing just until moistened.
- Fill paper-lined muffin tins 3/4 full. Bake in a pre-heated 375° oven for 20 minutes or until tested done with a toothpick inserted in the centre of the muffin.
Prep time: 15 min | Cook time: 20 min | Total time: 35 min
Number of servings (yield): 12
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14 comments
Jessica R says:
Jul 27, 2010
Excellent muffins! Makes quite a bit which is great for freezing or sharing. Thanks!!
Kelly S says:
Sep 6, 2010
I absolutely love your site…. Truly an answer to my need for new ideas to make my cooking life easier !!! :) Wonderful tasty muffins… even though I burned them slightly… Silly me, I did not set the timer for a couple of minutes before the expected 20 minutes…. This made exactly enough for 24 yummy muffins… Thank you so much for the time and effort you have invested here.. so very kind of you…. I’m from just outside of Toronto :)
Jen says:
Sep 6, 2010
Thanks so much, Jessica and Kelly. And thanks for your kind words on my site, Kelly. I’m glad you enjoyed the muffins. I’m just a little north of you!
Christine says:
Oct 4, 2010
MMMMMmmm just out of the oven and SO good – this recipe is my go to pumpkin muffin now! They are so tender! I halved the recipe as hubby is away with the military right now in NB and still got 18 modest muffins. I have been sending the kids to the neighbours to distribute and getting rave review phone calls already — who can resist? (Nothin says luvin like a warm muffin!) Kids love them too. Now I have to go buy more pumpkin!! Thanks AGAIN for another great recipe Jen!
Jen says:
Oct 4, 2010
So glad to hear, Christine and you’re very welcome! :)
Audric says:
Nov 6, 2011
Nice recipe! I had some leftover pumpkin puree that needed using up. I did a half recipe, added cardamon and cocoa powder to make a chocolate-pumpkin muffin. Turned out brilliantly.
Krista says:
Jun 1, 2012
This made 12 large and 36 mini muffins. I added raisins just because and I used 2 1/2 tsp pumpkin spice instead of just cinnamon and cloves. Turned out great. Very moist and just sweet enough. Will definitely make again.
Jen says:
Jun 1, 2012
I’m a fan of raisins in these, as well Krista. Glad you enjoyed them.
Jen says:
Sep 18, 2012
Hi, was just about the make these with my kids until I noticed that it takes 3 cups sugar. Can this be right?
Jen says:
Sep 18, 2012
Hi Jen, Yes, it is right. I know it sounds a bit shocking, but it does make a large batch of muffins. You could probably back it off to 2 1/2 cups without much problem.
Jen says:
Sep 26, 2012
Hi Jen! Just made them last night with the kids using 2.5 cups–they’re delicious. Not too sweet. Just right. Thanks!
Jen says:
Sep 26, 2012
Glad you enjoyed them. Thanks for letting me know
When it’s just that good « Jennifer Neri's Blog says:
Sep 26, 2012
[...] those of you wanting a classic pumpking muffins, I’d recommend this one. Just made it last night, and if you let the muffins sit overnight the flavours really pull through [...]
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