Pumpkin Muffins

3 Apr

I wish it were fall. When it’s fall, then the grocery stores are obliged to stock their shelves full of pumpkin. I can’t understand why anyone ever thought it was a good idea to take away the canned pumpkin after the holiday season and hide it in dusty warehouses when I could be gobbling it up weekly. Am I alone in craving pumpkin throughout the year? Say the word “pumpkin,” and I’m bound to start salivating for moist, springy muffins and a cinnamon broom. Here’s my mom’s recipe for pumpkin muffins that I’ve undoubtedly made more times than her. (Thanks, Mom!)

Makes 12 muffins


2 room-temperature eggs, slightly beaten
1 c. canned pumpkin
1/2 c. canola oil
1/2 c. water
1 2/3 c. unbleached, all-purpose flour
1 1/2 c. sugar
1/4 t. baking powder
1 t. baking soda
1 1/2 t. cinnamon
3/4 t. salt
3/4 c. raisins and/or toasted, chopped walnuts (optional, but delicious)


Preheat the oven to 350 degrees. Spread the walnuts out in a single layer on a baking sheet and toast in the oven for 7-10 minutes, stirring once or twice throughout, until a nutty aroma fills your kitchen. Generously butter the bottom, insides, and top of the muffin tin. Mix the liquid and dry ingredients separately, then add the dry ingredients to the liquid, mixing just until combined. Add the raisins and walnuts, if using. Do not overmix. Using approximately a 1/4 c. scoop to fill muffin tins evenly. Bake for 20-25 minutes, until the middle of each muffin is light and springy.

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