My Recipe Box

Pumpkin-Spice Muffins

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Yields about 20 medium muffins.

  • To learn more, read:
    Make-Ahead Muffin Batters
  • by Kathleen Stewart from Fine Cooking
    Issue 29

This gently spiced muffin is light and airy and perfect with a cup of coffee or tea. The recipe also works wonderfully with apple or pear purée in place of the pumpkin.

  • 4 eggs
  • 1 cup sour cream or plain yogurt
  • 3 cups pumpkin purée (canned is fine)
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 1/2 lb. (16 Tbs.) unsalted butter, melted
  • 1-1/4 lb. (4-1/2 cups) all-purpose flour
  • 2 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbs. ground cinnamon
  • 3 Tbs. ground ginger
  • Pinch cloves
  • Pinch white pepper
  • 1-1/2 cups golden raisins

Heat the oven to 350°F. In a large bowl, whisk the eggs, sour cream, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins. Grease and flour a muffin tin (or line it with muffin papers, preferably foil). Scoop about 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, 30 to 35 minutes. Remove the muffins from the tin when they're cool enough to handle.

nutrition information (per serving):
Size : per muffin; Calories (kcal): 340; Fat (g): 13; Fat Calories (kcal): 120; Saturated Fat (g): 8; Protein (g): 6; Monounsaturated Fat (g): 4; Carbohydrates (g): 52; Polyunsaturated Fat (g): 1; Sodium (mg): 280; Cholesterol (mg): 70; Fiber (g): 3;

Photo: Ben Fink

This is a great recipe. For a flavour twist, I added fresh cranberries instead of the raisins and threw in some pecans for good measure. They are not particularly sweet so it you have a sweet tooth, you might like to increase the suger or sprinkle with sugar before baking.

I made these for breakfast this morning and like that they are so light. Not to sweet but very flavorful. This recipe is going in my keep forever. I added some milk chocolate chips the family went wild.

They messed up the baking powder amount. It could throw off a novice so I gave it 4*

Love pumpkin anything so I made this recipe with a few changes: substituted 10 TBS of olive oil and eliminated the butter. Only used 1 cup brown sugar. Also switched up flour and reduced by 1 1/2 cups. Instead used almond meal and flax meal. I used pecans instead of raisins. They are delicious!

This is a great recipe - light, just the right spice, my kids liked it and so did my husband, but beware - it makes a very very large batch! I made 12 standard muffins (medium) and 24 mini muffins, and I still had half of the batter left. The good news is the batter keeps in the fridge and I was able to make another 12 mediums and 24 minis 5 days later. So in total, I got 24 medium muffins, plus 48 minis out of one batch!

Great recipe, bakes perfectly, good recipe

Love these! so moist. Love the fact that this is a make ahead batter that keeps for a week. This really makes nearly 3 dozen standard muffins!

This muffin is heavy on the ginger spice, and not very sweet, although the texture is nice. It really would pair nicely with coffee or tea, the way that a scone or biscotti would.

Just lovely! These are a big hit at my house. So tender and spicy. Cut the recipe in half and it made 12 large muffins, and half of them are in the freezer for busy mornings or late night snacks later on. I added some chopped toasted walnuts along with raisins this time and loved it! I think I might swap out the raisins next time and give mini chocolate chips a try.

This exactly what it says light and airy. I have eaten several pumpkin breads that are kind of oily and very dence. These muffins are very light and airy! I cut the recipe in half and it made 18 regular sized muffins. Also, I did not have yogurt or sour cream on hand so I used butter milk. I am a big fan of butter milk. I am licking my lips now! On a side note... I made this batch to bring to my friend that is running her first Marathon, The Marine Corps Marthon at that... she is carbo-loading these few days before her big event.

My new favorite pumpkin muffin recipe! Love, love, love all the spices, will not change a thing the next time I make it.

I LOVE this recipe! It is my fall go-to. Of course, I spice it up a little differently but I always keep the ginger and cin. It makes a TON but the batter freezes great as well as the finished product. And let's get real about it, a muffin is just a naked cupcake.... so top it with cream cheese frosting (not too sweet!) with grated lemon zest and you've got an amazing dessert. No pumpkin? No problem! Just substitute it for apple sauce and let your imagination run wild. :)

I found this recipe made 30 muffins instead of 20 so the calorie count is closer to a reasonable snack-size of 220. I wish I had seen the one reviewer's recommendation to add toasted walnuts - I had to leave raisins out of half of my recipe since my husband hates them! Generally quite tasty - but I think if I made them again I would substitute walnuts (maybe even sunflower seeds) sub some whole wheat flour, use plain yogurt instead of sour cream and even cut back the butter too. Hmmmm I'd be changing the whole recipe... : ) I guess I just expect muffins to be healthy rather than decadent!

This is a muffin that I make quite often for my teenage daughter to eat in the morning. To make it more nutritious I substitute 1/2 WW flour for the all purpose. I also add a couple of scoops of protein powder and about 1/4 C. ground flax seed. With a heavy hand I add some fresh ground nutmeg. These are truly delish and freeze very nicely. They make quite I bit so I usually halve the recipe.

I made this recipe substituting 1 cup of brown agave nectar for the 1 cup of brown sugar, and it worked very well! I also substituted 1/2 cup of canola oil for a stick of butter and used reduced fat sour cream.

I made this recipe last weekend, substituted toasted walnuts for the raisins. I also melted some butter and dipped the baked muffins in cinnamon sugar making the top crunchy when the mixture was dry. Wonderful!

I made half a batch and it made 12 muffins and a mini loaf. I added chocolate chips instead of raisin (so my husband would eat them) and replaced half the butter with applesauce. What a delightful, moist muffin!

This was delicious, making a light batter and very moist muffins. One can of pumpkin is about 1.5 cups, which is just right for a half-recipe. My half-recipe made 48 mini-muffins plus a mini-loaf.

Wonderful. I am not a big fan of pumpkin but these muffins are amazing.

Fantastic recipe.

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