Recipe by Hope Clayton
"These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!"
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2 1/2 cups
pumpkin pie spice
1 (15 ounce) can
I cut the amount of sugar back by half and made my own pumpkin pie spice. I think the submitter might have made a mistake with the amount of pumpkin pie spice--instead of two tablespoons, I used two teaspoons. These muffins turned out perfectly sweet, moist, chewy and very cold-weather happy food. EXCELLENT with a hot cup of coffee or cocoa. Four and a half stars.
These are great! Just a couple of things to note. I used a large cookie scoop for the batter and I only got 24 muffins out of it. And just a helpful note, I used 1/4 t of cinnamon sugar on the top of each muffin and I thought it was just about right.
Next time I would probably make a struesel to put on top and maybe add some vanilla to the batter. Regarding the previous review, I don't think the spice amount is a mistake. I used the amount as written and they aren't over spiced at all. They're very moist, but not mushy, and I think they'll be a big hit at work. They'd be great with a cream cheese frosting as well :)
These just came out of the oven and smell wonderful and taste even better. I used the full amount of spice in the dry mixture, cut the sugar by 1/2 a cup because I added about a cup and a third of chocolate chips, used egg beaters and replaced half of the oil with unsweetened applesauce. I will not replace the oil again because the cupcakes really stuck to the muffin papers. Texture wise, it was spot on though. Not the fault of the recipe - I should have known with such a small amount of oil not to change it. But that is my fault, not the recipe. Oh, I made my own self rising flour (used the self raising flour recipe on this site) and it worked just fine. My muffin tins must be bigger than the submitter because I only got 22 muffins out of this recipe. The pumpkin flavor was balanced beautifully in this recipe and the addition of the chocolate chips enhanced the flavor even more. We'll definitely have again!
Living in Canada we have all-purpose flour, so I had to add 2 tsp baking soda and 1/2 tsp baking powder. The spices are not a mistake, even though I made these today at the daycare I work for and due to cinnamon allergies I replace it with 1/2 quantity of cloves, they were beautiful and moist.added a few chocolate chips.
These were amazing! Light and fluffy. The only change I made was cutting back 1/2 cup of sugar in exchange for chocolate chips. Spices are NOT a mistake, I probably could have added more. Like another reviewer I used a large cookie scoop (love uniformity!) and got 24 muffins. My husband told me they were his favorite of all the pumpkin muffins I've made and I bake a lot.
Love these! Followed the recipe, except for making up my own batch of pumpkin spice and these came out perfect! I also got 2 dozen like the other reviewers.
Easy and delicious! My kids and their friends loved these muffins!
I used melted extra virgin coconut oil & only used ginger, cinnamon & nutmeg instead of pumpkin spice w/ allspice & added white chips & they were delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Judy's Pumpkin Muffins
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 43
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These muffins are moist and tasty, and freeze well.
These moist muffins are bursting with spice and pumpkin flavor.
These delicious muffins are a low-fat version of a pumpkin bread recipe.