My Mom’s Amazing Pumpkin Muffins

October 13, 2009 · 54 comments · Print This Post

in Baked Goods, Breakfast

Amazing Pumpkin Muffins

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.

Amazing Pumpkin Muffins

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.

Amazing Pumpkin Muffins

{ 51 comments… read them below or add one }

1 Alana October 13, 2009 at 8:39 am

Erin- these look amazing! Also, I’m excited to finally meet you at Blogtoberfest!

Reply

2 Erin October 14, 2009 at 9:48 am

Thanks Alana! I’m looking forward to meeting you as well.

Reply

3 Lindsey@pickyeatings October 13, 2009 at 9:04 am

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.

Reply

4 Tracie Meader October 13, 2009 at 9:14 am

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

Reply

5 Erin October 14, 2009 at 9:51 am

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.

Reply

6 betsy October 13, 2009 at 10:42 am

Yummmmm. thanks for sharing!

Reply

7 Monica H October 13, 2009 at 12:22 pm

I’d need to slather that with a hunk of cream cheese, but I’m sold!

Reply

8 Kristin @ Iowa Girl Eats October 13, 2009 at 12:56 pm

YUM!! Love how easy this recipe is – definitely keeping it in my files :) Thanks for sharing!

Reply

9 Bob October 13, 2009 at 1:36 pm

Those sound fantastic, I love pumpkin baked goods.

Reply

10 Susie October 13, 2009 at 1:50 pm

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!

Reply

11 Erin October 14, 2009 at 9:54 am

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.

Reply

12 kristina October 13, 2009 at 2:31 pm

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

Reply

13 Erin October 14, 2009 at 9:55 am

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!

Reply

14 nicole October 13, 2009 at 4:05 pm

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.

Reply

15 snooky doodle October 13, 2009 at 4:07 pm

these look delicious!

Reply

16 Dolce October 13, 2009 at 4:21 pm

They look dense and moist and mmm… like I could eat one right now!

Reply

17 Jen October 13, 2009 at 4:56 pm

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!

Reply

18 Erin October 14, 2009 at 9:57 am

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.

Reply

19 Kerstin October 13, 2009 at 6:43 pm

I love family recipes and these look fabulous! I finally found canned pumpkin an definitely want to make muffins soon!

Reply

20 Erin October 14, 2009 at 9:58 am

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…

Reply

21 Abbey October 14, 2009 at 12:40 am

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! :)

Reply

22 maggie October 14, 2009 at 10:54 am

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….

Reply

23 Hänni October 14, 2009 at 2:45 pm

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.

Reply

24 erin*carly October 14, 2009 at 3:19 pm

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.

Reply

25 Sues October 14, 2009 at 8:04 pm

Yum, these look and sound SO perfect. Another way to feed my pumpkin obsession. Yayy!

Reply

26 Kathy - Cooking On the Side October 15, 2009 at 12:07 am

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 :-)

Reply

27 Elizabeth October 15, 2009 at 5:29 pm

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!

Reply

28 Reagan October 16, 2009 at 9:42 am

These are so easy to make and the perfect fall treat! Thanks for sharing!

Reply

29 Belle and Ward October 16, 2009 at 6:00 pm

I don’t think these would last that long around here, either! They look so good – very moist. ~ Belle

Reply

30 Melissa October 16, 2009 at 9:15 pm

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!

Reply

31 Kathleen October 18, 2009 at 1:44 pm

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!

Reply

32 Masha October 22, 2009 at 7:25 am

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.

Reply

33 Michele November 25, 2009 at 1:09 am

I googled “pumpkin muffins” and stumbled in here. And tonight, I make these muffins for work. DELICIOUS! Thank you for sharing this treasure!

Reply

34 jen January 8, 2010 at 6:35 pm

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!

Reply

35 beth June 29, 2010 at 12:46 pm

I tried this muffin recipe recently and it was fantastic. I halved the recipe since I was bringing them into work and there were plenty for all. I then had a few left over and put them in the freezer. My family ate them later and they still tasted great. Very good, easy recipe. I am going to add a dollop of cream cheese frosting next time, just to try something a little different. Thanks for sharing.

Reply

36 Carin August 25, 2010 at 8:54 pm

I like the idea of putting half with chocolate chips and half without:) It’s like a breakfast and dessert with one recipe!

Reply

37 yvonne October 27, 2010 at 1:51 am

I forget from where I first found and printed this recipe, but I was struck with dismay when I went to my recipe binder and it was missing. Missing! My son requested them for his birthday celebration tomorrow at school (they are borderline cupcakes but I can call them muffins and then teachers are okay with kids eating them). But then I just entered “erin’s mom’s pumpkin muffin recipe” in Bing and it was the first hit. Phwew.

Incidentally, I did make them once with dark chocolate frosting during a cupcake/muffin spectrum experiment and they were a huge hit. Of course they are also a huge hit as muffins-proper without frosting , but I’m just saying.

Reply

38 Kathy January 22, 2011 at 8:06 pm

I can’t wait to try these. I have fresh pureed pumpkin and have been looking for variety of things to make with it. I’ve been searching for a muffin recipe that didn’t have allspice, cloves, etc. We don’t want pumpkin pie muffins, just pumpkin muffins. This looks perfect!

Reply

39 Kathy January 23, 2011 at 10:42 am

I’m back to tell you these were a huge hit! Delicious and easy to make. I had to stop my teenage son from eating them, so we actually can have Monday morning leftovers. Teenage boys can eat a lot of muffins.

Reply

40 Elyn September 18, 2011 at 5:19 pm

I just made these and substituted a gluten free flour mix for the all purpose flour. And, i could only find pumpkin pie puree in the store They turned out beautifully. So delicious!

Reply

41 Erendira November 10, 2011 at 8:27 pm

Erin, I have a problem, my muffins sink in the middle, ¿what am I doing wrong? Please, help!!!

Reply

42 Alissa November 21, 2011 at 6:56 am

Oh my goodness these are so good! I just pulled them out of the oven and I just can’t believe how delicious they are! I have a stock of fresh pumpkin that I have been saving for something fantastic and I think I found it!

Reply

43 Molly November 21, 2011 at 1:53 pm

Hi Erin,

I tried these out last night and I was hoping for better results. I followed the recipe exactly as stated, but felt like they left an aftertaste of baking powder/soda… have you ever made them with a bit less of those two ingredients? They definitely were moist!

Reply

44 Erin November 22, 2011 at 6:17 pm

Hmm…I’ve honestly never had that experience before and I’m not sure what to tell you. You could possibly try adding some vanilla extract if you like?

Reply

45 Lauren October 3, 2012 at 5:33 pm

Hey! Made this recipe today and it was awesome!!! So glad I found it! My friends loved it too! Look for a post on it over on our blog as I have been trying to find the perfect pumpkin muffin recipe FOREVER!

Reply

46 Lisa October 9, 2012 at 10:09 am

I made these yesterday and they are fantastic… so good… My kids gobbled them up, I put some cream cheese icing on a couple of them.. DELISH! I will certainly be making these again and again. Thanks for sharing.

Reply

47 Stephanie October 11, 2012 at 3:59 am

Made these tonight… With some /slight/ alterations, mostly due to lack of ingredients on my part.
Ingrediets as follow:
4 eggs
1 cup brown sugar
1 can pumpkin puree
1 cup melted butter
1/2 cup vegetable oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 Vanilla bean innards

Came out great. I meant to add the same amount of brown sugar as the recipe stated but was working off of memory and thought it had said 1 cup. I think it made the pumpkin taste stand out more, I quite enjoyed it. Thanks for posting this :)

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: