The Pioneer Woman Tasty Kitchen
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Pumpkin Muffins

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Easy

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Description

These pumpkin muffins are the perfect thing to wake up to on a crisp, autumn morning.

Ingredients

  • 1-½ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • 1 cup Pumpkin Puree (from A 15oz Can)
  • ⅓ cups Vegetable Oil
  • 2 whole Large Eggs
  • 1 teaspoon Pumpkin Pie Spice
  • 1-¼ cup Granulated Sugar
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 Tablespoon Sugar (for The Topping)
  • ½ teaspoons Cinnamon, For Topping

Preparation

Place muffin liners inside the muffin cups. I prefer to have all of them one color, but I’m a little neurotic so do as you please. Preheat oven to 350F.

Whisk together flour and baking powder in a small bowl.

(Here’s the deal with pumpkin-pie spice: they sell it at most grocery stores right now. But I’m not a fan of a one-purpose type of spice, so I put in 1/8 of a teaspoon each of cinnamon, nutmeg, cloves, ginger, and allspice. So if you don’t have pumpkin-pie spice, you can just do what I did.)

Whisk together pumpkin puree, oil, eggs, pumpkin-pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth. Then whisk in the flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle the tops with the cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, about 25 to 30 minutes.

Cool in the pan on a rack for 5 minutes, then transfer muffins from the pan to the rack and cool to warm or room temperature.

15 Comments

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soptichchick on 10.5.2011

These are SO tasty! I made them tonight for breakfast for the kiddos in the morning and they are dying to eat them tonight instead! I of course had to try one to make sure they were good…the kids are going to love them!

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smjlfn on 11.18.2010

Thanks for the recipe. I will be trying it tomorrow with my Home E.C. Classes. Perfect for being so close to Thanksgiving.:)
Sharon :)

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ImOnMyWay on 11.12.2010

OK everyone, these are gooooood! Homegrown pumpkin from a friend, my own experiment w the spices, and the fact that I forgot an egg turned me out some lovely muffins from my oven for work next week. I mixed up some cream cheese, icing sugar, and maple flavoring for a perfectly paired cream cheese spread for these muffins!

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Jen of My Tiny Oven on 10.25.2010

I made these muffins last weekendand WOW!! so yummy! Thank you for such a great reciepe!
I think I might try leaving the topping off next time and slathering on some cream cheese icing!!

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heatherica on 2.27.2010

My son and I made these together and we both loved them!! In the middle of the recipe I realized that I was somehow out of white sugar (I have NO idea how that happened!) and we had no way of getting any, so we decided to just try brown sugar instead. Next time I will use white sugar and I think I might try whole wheat flour instead!

9 Reviews

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Cathy Youell on 12.5.2015

Absolutely excellent…and I have made a lot of pumpkin muffins!

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lisalulu on 11.1.2014

Really excellent. Very moist and my family loved them.

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terrilw on 1.23.2013

Great! I added some chocolate chips which my daughter loved.

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laura on 1.30.2012

the best!!!!!!!!!! the only thing i did different was to use my penzeys cinnamon/sugar blend liberally on the top of the muffins, i’m sure i used way more than the recipe’s amount, we liked the sugar crust it left on top. my husband and i ate like 4 each right out of the oven! thanks for the great recipe!!

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angiegaz on 11.25.2011

One word: NOMNOMNOMNOM!

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