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Pumpkin Spice Muffins

Pumpkin Spice Muffins
My mom has been making these for years and they're a family favorite! I'm not sure where she got the recipe, but she thinks it's Amish. The muffins freeze well too. This recipe is sometimes called a pumpkin quick bread.

Submitted by: Ann from Evanston, IL
Yield: 16 regular-sized muffins


Featured in this Recipe


  • 3 cups sugar
  • 1 cup oil
  • 4 eggs
  • 1 pound canned pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons baking soda
  • 2/3 cup water

Preparation Instructions:

Preheat oven to 325 (or 350 if you want to make this in a loaf pan).

Mix oil, sugar, and eggs in large bowl. Add pumpkin. Sift dry ingredients together in another large bowl, and slowly add to wet ingredients. Add the 2/3 cup water, little by little, as the batter gets thicker and harder to stir.

Grease and flour muffin tins (or 2 9x5 loaf pans). Bake for 30-35 minutes for muffins (or 1 hour for loaf).

Optional: Finish with a glaze (see hints) and garnish with brown sugar and shelled pumpkin seeds.

Helpful Hints

You can make an easy icing or glaze by combining 1.5 cups of powdered sugar, 4-5 tablespoons water or cream, and a teaspoon of pumpkin spice.