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Judy's Pumpkin Muffins

Hope Clayton

"These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!"
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35 m servings 143 cals
Original recipe yields 36 servings (3 dozen muffins)


  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
  2. Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
  3. Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

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Read all reviews 17
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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...

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 th...

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...

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 an...

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.

these were easy and great. super moist and delicious. I used the 2 TBLS of spice and it was perfect. I added some extra pumpkin i had int he fridge and was shocked at how moist they were. I ...

Unbelievably good. Was looking for a recipe to use the puree left from carving my Halloween pumpkin, about 2 cups--no reason to waste it, right? Wow. The only thing I changed was the seasoning a...

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 a...

Quick and good! I did make changes based on what I had in my pantry. I didn't have pumpkin, I had pumpkin pie mix. It has sugar and spices, so I tasted and decided to add only one cup of suga...