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

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4.5 12 14
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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 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 each: 209 calories, 7g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 33g carbohydrate (20g sugars, 2g fiber), 4g 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


Reviews for Country Pumpkin Muffins

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
G-Paa User ID: 8612177 240854
Reviewed Jan. 2, 2016

"Try adding sunflower seeds also"

MY REVIEW
chaosmommy User ID: 2687796 237205
Reviewed Nov. 12, 2015

"Made these for a fall fest at my son's school. I used 1 cup whole wheat flour, and 2 cups all purpose. I also cut the sugar to 1 1/2 cups, and used applesauce instead of oil. The treats needed to be nut free so I omitted the raisins and nuts, but I will make a batch for home and add those back in! These were very moist and tasty muffins!"

MY REVIEW
Johnnyaa User ID: 5598725 40593
Reviewed Aug. 9, 2014

"It is just my favorite muffin recipe. I bake in the larger size muffin tin, and end up with a dozen perfect muffins."

MY REVIEW
abbyelliemom User ID: 5791885 37131
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
glorybay User ID: 2031512 40192
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
Leezard User ID: 5699618 40591
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
kengrants User ID: 4608201 14739
Reviewed Oct. 23, 2011

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

MY REVIEW
kmarket User ID: 4836431 40410
Reviewed Apr. 24, 2011

"Excellent muffins.... terrific flavour! I did cut back to 1 1/2 cups sugar and they were still delicous! :)"

MY REVIEW
Kayla Sue User ID: 1933498 38824
Reviewed Feb. 4, 2011

"These were so tasty! They weren't dry, just the right moistness. I used dried currants instead of raisins, but I also considered using craisins in the future. Either way, they are yummy :)"

MY REVIEW
cssleeve User ID: 5505674 40408
Reviewed Oct. 14, 2010

"Good texture, but they just did not taste good."

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