Pumpkin Muffins (Quick Bread)

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.

Yield: 16 regular-sized muffins

Featured Ingredients

Saigon cinnamon, Cinnamomum loureiroi, is our most popular cinnamon by far, and we are consistently proud of its freshness and incredibly... Size Options
$7.49 Glass jar, 1/2 cup (wt. 2.0 oz)
A complex and saccharine bouquet of clove, cinnamon and nutmeg flavors. This a favorite secret ingredient in many BBQ recipes. Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.2 oz)
LIMITED TIME ONLY SALE! SAVE 15% OFF. DISCOUNT ALREADY APPLIED. No promo code necessary. The sweet, earthy, piney flavor of powdered... Size Options
$7.99 Glass jar, 1/2 cup (wt. 2.3 oz)

Pumpkin Muffins (Quick Bread) Recipe

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).

Yield: 16 regular-sized muffins

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours