This is the pumpkin muffin recipe that I grew up on. When a batch of these super moist breakfast treats came out of the oven on a cold fall morning they were eaten with a relish that would frighten mere mortals. Thankfully the recipe makes approximately one million muffins, or more muffins than a small family could possibly ever consume on one lazy Sunday. This means that when you wake up on Monday and want to hit the snooze button you actually have a tangible reason to get out of bed.
Yes, these pumpkin muffins are that good and since they use vegetable oil instead of butter they retain the incredible soft crumb that they have straight from the oven for several days. Of course they very rarely last this long to actually test the validity of my theory but I personally guarantee my claim nonetheless. Please trust me when I say that this is the last pumpkin muffin recipe that you’ll ever need to look-up.
Erin’s Mom’s Pumpkin Muffins
Yields: a LOT of muffins (two-three dozen; depending on the amount of batter you use per muffin cup).
Erin’s Note: No worries – you can half the recipe and still get excellent results.
4 eggs
2 cups sugar
1 can pumpkin puree (15 ounces)
1 1/2 cups vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
Preheat the oven to 400º. Combine all of the dry ingredients in a medium bowl. Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix well. Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full. Bake for 16-20 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.
{ 37 comments… read them below or add one }
Erin- these look amazing! Also, I’m excited to finally meet you at Blogtoberfest!
Thanks Alana! I’m looking forward to meeting you as well.
While I love muffins, I never tend to make them, and I’m not exactly sure why. I should probably try these some day, as I love lazy Sunday fall treats.
Yes Erin They are good!! Your mom brought some in to work here yesterday & shared them with us!! They are so moist & flavorful & go so good with Coffee!!!!
Yummo!
Tracie Meader
CMP
Hi Tracie:
I’m so glad you liked the muffins. They really are one of my favorite recipes. You should make my mom whip up another batch for you guys. I know how hard you all work and I’m positive that you deserve a treat.
Yummmmm. thanks for sharing!
I’d need to slather that with a hunk of cream cheese, but I’m sold!
YUM!! Love how easy this recipe is – definitely keeping it in my files
Thanks for sharing!
Those sound fantastic, I love pumpkin baked goods.
I love almost all things pumpkin. I’m thinking you could use half the batter for some yummy pumpkin loaf? Have you tried that? Thanks for sharing!
I absolutely think you could make this recipe into pumpkin bread. Just throw it in a well-greased loaf pan and cook it for a longer period of time. I think somewhere around 45-60 minutes would do it.
Oh these look so delicious. And for the past few weeks I’ve been craving everything pumpkin-y! Do you think I could freeze extras? Or perhaps I could send them to G’s office… K x
I tend to send my extras to CK’s office but I don’t see why you couldn’t freeze some to enjoy at a later date. I hope you enjoy the recipe!
They look great. I’ll make a batch this weekend. I love those pumpkin muffins with cream cheese on top like the ones they have at starbucks so I might try some some cream cheese to half to try that out.
these look delicious!
They look dense and moist and mmm… like I could eat one right now!
Sounds delicious! Have you ever tried subbing applesauce for some of the oil in this recipe? I’m going to have to give it a try.
Thanks for another yummy recipe!
Jen,
I’ve never baked with applesauce as a substitute before but I know a lot of people swear by it. Please let me know if you like the recipe after you test it with your alterations.
I love family recipes and these look fabulous! I finally found canned pumpkin an definitely want to make muffins soon!
I’m so glad you were able to find some pumpkin! Isn’t the whole shortage whacky?! Usually stores can’t give the stuff away…
Sounds like the perfect treat to share at the office! I think my co-workers and staff would LOVE these as a little Halloweenie Treat!
Yum, I definitely see some pumpkin baked goods in my future. I like muffin recipes that use oil instead of butter—easier to make and just *slightly* less cakelike….
I have never had a pumpkin muffin, but considering my love affair with pumpkin bread and pumpkin cookies, I think these would be way.too.good.
a little math for you.
pumpkin = favorite muffin = favorite
pumpkin + muffin = i’ll need to buy a new pair of pants.
i can’t wait to try this recipe.
Yum, these look and sound SO perfect. Another way to feed my pumpkin obsession. Yayy!
I’m sold! And as soon as I can find pumpkin puree in a store near me (amazed at how difficult it is this year!) I definitely want to make these. I’m also a big believer in using oil in muffins – just works better
Hi Erin,
I made these last night – easy and very yummy! I added about a cup of raisins to the mix as well which added some nice texture. Thank goodness for my 24 muffin tin!
These are so easy to make and the perfect fall treat! Thanks for sharing!
I don’t think these would last that long around here, either! They look so good – very moist. ~ Belle
They just came out of the oven and they are the best muffins ever! I sprinkled them with cinnamon sugar and they’re such the perfect fall treat.
Yummmmm!
Since you posted this recipe, I’ve already made it three times! I had family visiting from out of town and I baked them muffins for breakfast one morning and sent them home with muffins the following day. They are so easy to make and I love adding a little nutmeg, ginger and all spice to kick up the spice element and I throw in cinnamon chips as well. Thanks for sharing!
Not being American, I haven’t grown up exposed to pumpkin as an ingredient in sweet things, so i was reluctant to even consider it. But I have to admit, I am in love with these muffins. Made them a few times already. The only change I’ve made is to double cinnamon and also add some cloves and ginger. Absolutely yummy.
I googled “pumpkin muffins” and stumbled in here. And tonight, I make these muffins for work. DELICIOUS! Thank you for sharing this treasure!
Made these muffins with a few alterations and they were quite possibly the best pumpkin muffins I ever had! I substituted 1 cup stone ground whole wheat flour in place of one cup of the all purpose flour, used 3/4 cup butter and 3/4 cup oil (I ran out of oil midway through making these so I had to improvise), added 1 tsp vanilla, 1 tsp pumpkin pie spice, a handful of organic semi-sweet chocolate chips and a handful of pecan pieces. Thanks for the recipe. I will definitely make these again and again!