Pumpkin Muffins

I've been making these pumpkin muffins (or sometimes in the form of bread), for more years than I can remember.  By now, these muffins have become a fall tradition, and fall doesn't quite feel complete until these muffins have made an appearance.  Fall "officially" made its way to my kitchen a couple weeks ago, and I welcomed its arrival with open arms.  The pumpkin-spice aroma that filled my kitchen and wafted through the rest of the apartment was irresistable.

I got this recipe from my mom years and years ago.  It was back in the day when in my family started having an annual holiday cookie swap....before cookie swaps became cool.  I'm not entirely sure where my mom pulled the recipe from, and for all I know, it came from the label on a Libby's can.  But I never think about it that way.  To me, this is my mom's recipe, and it's amazing.

Earlier this fall I had a hard time finding canned pumpkin.  I went to a handful of local grocery stores and left each one empty-handed.  After each failed attempt I felt more and more determined to track down pumpkin.  It took a little while, but I was eventually successful!  Fearing a potential pumpkin shortage, I may have gone slightly overboard in stocking up....which is my way of telling you there will be a lot more pumpkin recipes on the way.

Print Recipe

Pumpkin Muffins

Makes 12

1 3/4 cups flour, sifted
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 1/3 cups granulated sugar
1/3 cup butter
2 eggs, lightly beaten
1 cup canned pumpkin
1/3 cup milk
1/2 teaspoon vanilla
1/2 cup toasted pumpkin seeds
1/2 cup raisins, optional

Preheat oven to 350 degrees F.  Grease a muffin tin, or fill with liners.

Spread pumpkin seeds, in a single layer, on a baking sheet and toast seeds in the oven for about 5 minutes.  Remove the pan from the oven, set aside and cool the seeds.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.  Set aside.

In a large bowl, cream the butter and sugar, until pale yellow and fluffy.  Add the eggs and mix until smooth.  Mix in the pumpkin.  Alternate adding the dry ingredients and the milk & vanilla....dry-wet-dry-wet-dry.  Don't over mix.

Fold in the pumpkin seeds and raisins.

Fill muffin cups about 3/4 full.  Bake 16-18 minutes, or until golden brown and a cake tester comes out clean.

Remove muffins from the pan and let them fully cool on a wire rack.

* Note: Alternatively, you can bake this in a 9x5 loaf pan for 60-75 minutes.

Enjoy!