Show Subscription Form




Country Pumpkin Muffins Recipe
Country Pumpkin Muffins Recipe photo by Taste of Home

Country Pumpkin Muffins Recipe

Read Reviews (10)
4.45 10
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:27 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 27 servings

Ingredients

  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups canned pumpkin
  • 1/2 cup water
  • 3 cups King Arthur Unbleached 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

Nutritional Facts

1 serving (1 each) equals 209 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 165 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large 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° for 15 minutes. Yield: 2-1/4 dozen.
Originally published as Country Pumpkin Muffins in Country Extra September 1991, p47

Nutritional Facts

1 serving (1 each) equals 209 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 165 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Country Pumpkin Muffins(10)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 27, 2013

I just made these muffins and they're wonderful! I didn't add nuts... decreased the water in half and used pumpkin pie spice. Not sure if my spice was old, so I ended up dumping a lot in and it was great. I plan on freezing the last batch. Next time, I'll make mini-muffins.

MY REVIEW
Reviewed Nov. 4, 2012

As I do with all of my muffins, I cut the sugar in half, replaced oil with applesauce and used whole wheat flour. They turned out great! I'm glad I made a double batch to freeze!

MY REVIEW
Reviewed Oct. 15, 2012

revised this a bit - used 3/4 cup white & 1/3 cup brown sugar, reduced the oil to 1/4 cup & used finely chopped pecans instead of the walnuts..... - everyone I share with asks for the recipe!

MY REVIEW
Reviewed Nov. 7, 2011

These muffins were absolutely delightful! I made minimuffins and the kids at home and colleagues at work couldn't keep their hands off of them! Many request for recipe and more muffins too! LOL!!

MY REVIEW
Reviewed Oct. 23, 2011

These are so good and flavorful. They're wonderful!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT