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

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


  • 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


  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

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Reviewed Jan. 2, 2016

"Try adding sunflower seeds also"

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!"

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."

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!"

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!"

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