Pumpkin Muffins

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The first time I had ever had (well really even heard of) Pumpkin Muffins was when my Mother-in-law hosted a bridal shower tea for me and had served them with chocolate morsels. They were instantly one of the best muffins I had ever tasted. I of course asked for the recipe but she couldn’t find the recipe that she used so she gave me another Pumpkin Muffin recipe she had found. I made it and gag! They were definitely different and not good.

Almost two years later I was talking with Pam, a former co-worker of mine, and was telling her about these Pumpkin Muffins. She told me that she had a recipe for some from the Dublin Service League. I tried this recipe out and WA LA!! They were amazing!

We make this recipe literally all of the time at our house! All of our visitors always love them and ask for the recipe (and then go home and make them for parties of their own).We take them in the car for long road trips. Best of all Little Finch is obsessed with them! She always asks for “little muffin” (I make them in the small bite size holders for her). Here’s the recipe: THANKS PAM & The Dublin Service League!!!

Cream together sugar and oil
Add eggs
Add canned pumpkin puree
In a separate bowl sift together all of the dry ingredients
Slowly mix in small amounts of the dry ingredient mixture alternating with water
Water
Mix in whatever you like! I always make several varieties with chocolate morsels, cranberries, raisins and walnuts (not pictured)...YUMMY!!
   2 cups sugar

1 cup vegetable oil
4 eggs, beaten
16 oz. can pumpkin puree
3 1/2 cups plain flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ground cloves
2/3 cup water
Preheat over to 400. Grease and flour muffin tins. Cream sugar and oil
Add eggs and pumpkin, mixing well. Combine all dry ingredients and add to pumpkin mixture alternately with water, beginning and ending with flour mixture. mix well after each addition. Spoon batter into greased and floured muffin tins, filling 2/3 full   (you can just use cupcake liners instead of greasing and flouring tins)
Bake approximately 10-12 min or until golden brown. do not over bake.
*Note: muffins may be prepared ahead, cooled and then frozen in freezer bags. thaw prior to serving.
Yield: 72 mini muffins
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3 Comments

  1. These look absolutely delicious! I am obsessed with pumpkin anything!

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