Pumpkin Muffins

by admin on October 31, 2011


  • 2 cups sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ginger
  • 4 eggs
  • 2 cups (16 oz) pumpkin puree
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350° F.
  2. In a medium-sized bowl, mix together the dry ingredients including sugar, flour, baking soda, cinnamon, cloves, nutmeg, and ginger.  Stir until well blended using a wire whisk.
  3. In a separate large bowl, whisk the eggs and then add the pumpkin puree, vegetable oil, and vanilla extract.  Mix together these together with the wire whisk until well blended.
  4. Add the dry ingredients to the wet ingredients and stir just until the batter is smooth and blended.
  5. Grease two, 12-count muffin pans or line with paper muffin cups.  Fill each muffin mold ¾ of the way full.
  6. Bake the pumpkin muffins for 20-25 minutes or until a toothpick inserted into the muffin center comes out clean.

Yields approximately 24 muffins.

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