Recipe by Land O'Lakes, Inc.
"During the fall harvest enjoy tender pumpkin muffins subtly spiced with cinnamon and ginger."
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firmly packed brown sugar
LAND O LAKES® Butter, melted
eggs, slightly beaten
I only had a half cup of margerine so used some apple sauce to make up the difference...and they were plenty moist. Otherwise, followed the recipe exactly and found them to be a very nice muffin. I have made many different pumpkin muffins and i found these refreshingly different in that they don't use as much pumpkin...allows them to be very light in texture as opposed to the usual heavy pumpkin muffin.
This recipe had a few blunders in it, but after making the adjustments I list here, they were scrumptious. I upped the amount of pumpkin to a 15 oz. can (who wants to only use a cup?) I also adjusted the white sugar to 1 1/2 cups, and evened out the baking powder and baking soda to 2 tsp. and 1 tsp. respectively. I also added 4 tbsp. of veg. oil because otherwise they would have been awfully dry. For those who don't have buttermilk handy do you know you can make your own using the right amount of milk and adding a tsp. or so of vinegar? You NEVER taste the vinegar. Just let it sit for a minute or two before adding. I also added an extra egg to help with the binding. I upped the amounts of all the spices to 2 tbsp each of nutmeg, ginger and cinnamon. After that we enjoyed these very much!
YUM!!! I used 1/4 cup canola oil and 1/4 cup applesauce instead of the butter, and slightly reduced the white sugar. I think I could further reduce it without much negative effect. Great recipe!
VERY EASY AND GREAT TASTING...THANKS
Not a favorite. Were not extremely tasty.
Good with the changes suggested below. Will make again.
Followed all of LAURA DIECUTQUEEN's Suggestions, but I forgot to add the butter! Even with that error, these are fantastic! Kept pouring in Pumpkin Pie spice until I felt it was enough, and added more cinnamon as well. Added chocolate chips to the last half of the batter. The 4 year olds tore these up! And decided to skip their Pancake and bacon "breakfast for dinner" and just eat the muffins (several muffins, I might add)! (Yield: 24 Full size muffins and 12 mini's)
This is absolutely the best recipe ever for pumpkin muffins. I started with just making the standard 12, well they were gone before they were cooled off. So i went back and upped the recipe to 72 and ended up making two batches of 72 in less than a week. Everyone that got them thought they were wonderful. It was also an inexpensive thanksgiving gift for work and school. I included a copy of the recipe (reduced back to 12) and several people have thanked me also.
* Percent Daily Values are based on a 2,000 calorie diet.
Spiced Pumpkin Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 79
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