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Recipe

Pumpkin-Spice Muffins

Ben Fink

Yield: Yields about 20 medium muffins.

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.

For more pumpkin recipes, see our Sweet & Savory Pumpkin slideshow or our Pumpkin Dessert Recipes slideshow for inspiration.

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.

Reviews

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Reviews

  • LArcher | 10/05/2018

    Been making this recipe for years, it is still my daughter's absolute favorite muffin. I just made a batch for here today with fresh pumpkin and 1 % yogurt. Love all the spices, would not change a thing.

  • TWright | 10/03/2018

    Delicious! Moist and tender! I was a little worried when I read some of the reviews, but honestly I think they may have missed something. I used Greek Yogurt and I did add a little more of the spices (because that's what I like) and it was perfect! Family and friends loved it too!

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