The Best Pumpkin Muffins

pumpkin muffin

Yes, I know that’s a bold statement to call these the best. But they are ;) They are wonderfully light, have a slightly crisp and large muffin top and have the perfect pumpkin muffin flavour. Not only are they the best, they are legendary. I waited over 30 years to re-discover these muffins and now that I have, I just had to share because they are just too good to keep to myself.

Here’s the back story: When I was in High School, my friends and I would often stop at a local restaurant on the way home to enjoy a tea, a muffin and some “girl talk”. The muffins at this restaurant were fabulous. They only made one kind and it was pumpkin. They were large, light and flavourful with a lightly crisp top that was so good.
As years went by, I moved away to go to university and that local restaurant closed its doors. I never forgot those muffins though. Every time I saw a pumpkin muffin recipe, I would stick it away to try, in hopes of finding a muffin like that one. I never did find one.

Fast forward many years. I’m at my parents house and they mention something about pumpkin muffins. I relay my story about how I’ve spent decades trying to find a recipe like the pumpkin muffins I enjoyed in my youth. That’s when my mother tells me that her friend’s mother used to go in and bake at this particular restaurant. And what’s more, her friend had shared her mother’s pumpkin muffin recipe with my mother. “Maybe it’s that recipe” she says casually, as she goes for her recipe box to find it.


I quickly copied the recipe out and rushed home to try it. As soon as I looked in the oven as they were cooking, I knew this was the recipe. And when I took my first bite, I was positive.

Can you believe it? All those years searching and hoping to find this recipe and all the time my mother had it in her recipe box!!

Now, when I first saw the recipe, I realized why they were so light and yummy. 4 eggs, 2 cups of sugar, 1 1/2 cups of oil. True, these are not diet muffins. That said though, they are so very good and trying to reduce the fat in these would just be blasphemy ;) So my approach to these is to make them not too often, to sit down and enjoy one (slightly warm, with a cup of tea) and to freeze most of the rest to enjoy at a later time. All things in moderation, is my motto. I’d rather have one really good muffin than several inferior ones ;)

You might also like:

Bookmark the permalink.


  1. Dear Jen,

    This is a delicious recipe! Thank you very much for sharing it!

    I ended up halving the recipe, omitting the raisins, and using a pumpkin “mix” (Lindy’s brand is almost like a pie filling but they don’t call it that). They still turned out really well!

    Since the pumpkin “puree” was a bit too sweet, I didn’t add any sugar, but the muffins were still quite delicious with just a hint of sweetness (I love desserts that are not too sweet)! However, I think it affected the crunchiness, because mine were not crispy on top…

    For my second batch, I experimented, and used the whole wheat flour and chopped walnuts, and to my surprise, the muffins still stayed quite light. This is such an easy and delicious recipe, and I love your tip about freezing and microwaving them.

    Thanks again!

  2. Pingback: Mmm…Muffins | For The Love Of My Home

  3. Any chance that little restaurant was located in Bracebridge? I too was in search for a receipe for pumkin muffin from a little retaurant I once worked at in the heart of Muskoka. Ironically it was the only muffin they made too. (It is now a coffee shop).
    I plan to use this recipe at my Muskoka Restaurant with some slight modifications to reduce the fat and increase the fibre…I will let you all know how they turn out.

  4. OK, so I bought a can of pumpkin as I was told my dog would like it in her food – but let’s face it… this was a large tin which would last forever. So I searched for recipes on pumpkin muffins and ended up here.
    First, I printed and started to make the Classic Pumpkins – when I went to measure the sugar, I thought 3 cups was a lot – so I went back to computer and switched to “the Best Pumpkin Muffins” which has 2 cups.
    Then I discovered I only had 2 eggs, so halved the dry ingredients.
    Cut a long story short, they turned out just fine – I don’t like a muffin with lumpy holes in so to speak: these were smooth and velvety when cut. Before i gave a couple to my neighbour, I quickly mixed up some cream cheese and sugar and cut muffins in half when cold, and put a thin layer of cheese, and a small glob on top…. they really are nice! Thanks. ps I did sprinkle a tiny bit of brown sugar on before baking!

  5. What Luck!! – that little restaurant was my favorite..and those pumpkin muffins were my reward for getting to work early…can’t wait to make them myself..Thanks!!

  6. The calories are pretty comparable to a lot of pumpkin muffin recipes. I made a batch a few weeks ago and the calories were around 450 per muffin (ouch)… I look forward to trying this recipe.

  7. Well Christine … they are different types of muffins, each good in their own way. I have a special place in my heart for these ones though. You’ll have to try them and judge for yourself ;)

  8. Wait, so these are BETTER than the classic ones that are so awesome already??!!

Leave a Reply

Your email address will not be published.

  • Thanks for visiting Food and Family! You can keep up to date with new posts and more by following us on Twitter or Facebook.