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Pumpkin Muffins II


"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf."
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45 m servings 383 cals
Original recipe yields 12 servings (1 dozen)


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 438 mg
  • 18%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside.
  3. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.
  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

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Read all reviews 603
  1. 714 Ratings

Most helpful positive review

These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one...

Most helpful critical review

The amount of spice (particularly cloves and nutmeg) HAS to be an error. It ruined the muffins. I'm sitting here eating a "clove" muffin (as I've renamed them) right now. What a shame, I love...

Most helpful
Most positive
Least positive

These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one...

Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again.

Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found them irresistible. I used 15 oz canned pumpkin like others suggested, and cut all the spices but t...

Great recipe! I made it healthier by using 2 cups unbleached flour + 1 cup rolled oats, used applesauce instead of oil, and only put in 2 eggs. Also used canned pumpkin. Turned out awesome! Kids...

This recipe was very good, I did tweak it to my own taste, I cut the cloves and nutmeg in half, but left the cinnamon and allspice the same. I used 2 cups of canned pumpkin and topped them with ...

I'm making these again today! Used whole wheat,flax and spelt flour as we don't use white flour anymore. 1/2'd the sugar,added some apple sauce, some pineapple juice and cheated with canned pump...

This recipe was AWESOME. Perfect taste, perfect texture--just like what you might find in a restaurant. I cut the recipe in half (used 2 eggs), and it still made 10 large muffins! I also used...

These are GREAT! Just what I was looking for - a pumpkin muffin that doesn't need added things like raisens, nuts or chips to taste good - this is IT! I used 1 cup wheat flour and 2 cups white...

We enjoyed these. I used whole wheat four and 1/2 the sugar. Very good & moist muffin.