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Country Pumpkin Muffins

SUBMITTED BY: Kim Scott

"At pumpkin harvest time, these muffins are a favorite at our house. You'll love the spicy taste, plump raisins and crunchy walnuts. They freeze well, too."

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Read Reviews (87)

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups sugar
1/2 cup vegetable oil
3 eggs
1 1/2 cups canned pumpkin
1/2 cup water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups raisins
1 cup chopped walnuts

DIRECTIONS

In a large mixing bowl, beat sugar, oil, eggs, pumpkin and water. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins and walnuts. Spoon into greased muffin tins, filling 3/4 full. Bake at 400 degrees F for 15 minutes.

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REVIEWS

Reviewed on Nov. 1, 2007 by BKBISHOP

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

BKBISHOP
Nov. 1, 2007

I gave this five stars even though I made a few modifications, but the muffins would have been awesome either way. I don't think you could mess this one up, and it's easily adjustable to personal preferences. I used 1.5 cups white sugar and 1/2 cup light brown sugar. I used Enova oil. I used one 15 oz canned pumpkin and cut the water in half to 1/4 cup because of the moisture in the extra ounces of pumpkin. I used 1.5 cups all-purpose flour and 1.5 cups whole wheat flour. I omitted the raisins just as a personal preference but used the full cup of chopped walnuts. The bag of walnuts already said "chopped" but I chop them a little bit smaller. Everything else I left the same. These were WONDERFUL. Great warmed up a little in the micro for 25 seconds at 50% power and with a hot cup of coffee. There was enough batter that I made 12 regular sized muffins, 16 mini muffins and 2 jumbo muffins. My husband brought some to work and they raved about it. This was a really easy recipe and you can do a lot of different things with it. I'll make it again and bring some to my office. Thanks!

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43 users found this review helpful

I gave this five stars even though I made a few modifications, but the muffins would have been... MORE

Reviewed on Dec. 6, 2006 by AQUARIUS

Great! I used whole wheat flour instead of all-purpose flour, unsweetened applesauce instead... MORE

Reviewed on Apr. 6, 2008 by Sheri S.

Good muffins...I used half a cup of brown sugar in place of some of the white sugar and... MORE

Reviewed on Oct. 24, 2006 by MUMOFBOO

Loved this recipe. I searched for a good "Pumpkin Muffin" recipe for a while, and finally came... MORE

Reviewed on Oct. 14, 2006 by Jibber

I am THE worst baker in the world and I didn't manage to mess these up at all! In fact, I... MORE

Reviewed on Oct. 14, 2007 by ilovemuffins2

I just made mini muffins from this recipe. They were great! I used no sugar added apple... MORE

Reviewed on Mar. 19, 2007 by Mary L.

These muffins are execellent, followed the receipe exactly, nice presentation, topped with... MORE

Reviewed on Oct. 20, 2006 by LJMOMMA

These were great. I used 2 cups of fresh pumpkin and skipped the water. They are light and... MORE

Reviewed on Jan. 24, 2007 by Dawn Turlak

This is a very forgiving recipe. I only made 1/2 a batch of muffins and didn't exactly measure... MORE

Reviewed on Feb. 19, 2007 by TABLESPOON

Wonderful flavour. I will make again for sure. I would not mix the batter well- just enough... MORE

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