It's pumpkin season, ya'll. And that means all pumpkin everything, in every grocery store, coffee shop and even certain restauraunts. This is one of my favorite times of year to cook savory and sweet-based pumpkin recipes. There is really no limit: pumpkin lasagna, pumpkin chipotle soup, even pumpkin ice cream. For this recipe, I chose pumpkin muffins because it is the perfect snack to pair with tea or coffee as the weather gets colder.

INGREDIENTS (Makes 12-16 muffins)

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 16 oz can of pumpkin puree
  • 1/3 cup melted butter
  • 1/2 cup evaporated milk or half-and-half
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla




  1. Heat oven to 350 degrees
  2. Line muffin pan with muffin holders
  3. Whisk all dry ingredients in a bowl (except brown sugar)
  4. In a larger bowl, whisk together pumpkin puree, oil, eggs and sugar
  5. Mix dry and wet ingredients together, then divide into muffin cups
  6. Sprinkle cinnamon and brown sugar over each muffin
  7. Bake until puffed and brown- about 20-25 minutes

A good way to test if the muffins are ready is to stick a toothpick in one. If the toothpick comes out dry, the muffin is ready. If you are planning not to eat these within two days (like that's even possible), be sure to freeze them.