Pumpkin Muffins

About a week ago I finally found a few cans of pumpkin at the grocery store. I was super excited because I had been to several stores hoping to score some pumpkin. Looking for something warm and spicy to make for breakfast, I pulled out a can of pumpkin and decided to give these muffins a spin.

Have I mentioned how much I love the cookbook Baking: From My Home to Yours? It is incredible and there are so many mouth-watering recipes that I can’t wait to try. I have had this pumpkin muffin recipe bookmarked ever since I bought the cookbook over the summer. I have waited and waited for fall to arrive so that I could bake them and share these muffins with you. All I can say is that the wait was totally worth it! Spicy pumpkin muffins packed with walnuts, raisins and spiced with cinnamon, nutmeg, ginger and allspice. They are great for a breakfast on the run or an afternoon snack. Enjoy them straight out of the oven or at room temperature, either way they are sure to please. 🙂

Pumpkin Muffins

Spicy pumpkin muffins packed with walnuts, raisins and spiced with cinnamon, nutmeg, ginger and allspice.

Yield: 12 muffins


2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon freshly grated nutmeg
pinch allspice
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1/2 teaspoon vanilla
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts
raw pumpkin seeds, for sprinkling on top


Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Lower the mixer speed and add the pumpkin and buttermilk. On low speed, beat in dry ingredients. Using rubber spatula, gently fold in raisins and walnuts.
Divide batter equally among prepared muffin cups and sprinkle with pumpkin seeds. Bake until muffin tops are golden brown, 20 to 25 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

Source: adapted from Baking: From My Home to Yours

One Year Ago: Baked Ziti 

18 Responses to “Pumpkin Muffins”

  1. #
    jennknee — October 5, 2011 @ 12:06 pm

    These look wonderful. Yet another recipe of yours that I actually write down in my little book and save.The downs of being in school for forever and trying to save..I live in a very inexpensive suite..where I can’t bake. (can you imagine?) I look forward to 3 months from now when I leave for my final internship and can finally bake your lovely recipes..rather than just longingly gaze at the pictures on my computer screen 😀

  2. #
    Rufus' Food and Spirits Guide — October 5, 2011 @ 12:22 pm

    I think of you whenever I see my 29 cent cans of pumpkins I got on clearance last year! These look amazing. Katherine is wanting to make pumpkin bread.

  3. #
    Caroline — October 5, 2011 @ 2:06 pm

    These would be great for breakfast, heck, I’d eat them at any time. I’m sure they’d be spectacular straight out of the oven with a little butter. Mmmm.

  4. #
    ali — October 5, 2011 @ 2:31 pm

    Your muffin looks soft and delicious. Got me craving already. Love this post, thanks for sharing.

  5. #
    sportsglutton — October 5, 2011 @ 5:24 pm

    Having afternoon coffee right now and I’m thinking one of these would taste perfect right now!

  6. #
    Richa@HobbyandMore — October 5, 2011 @ 6:44 pm

    perfect fall breakfast.. ah i need some pumpkin puree now!

  7. #
    Sara — October 5, 2011 @ 8:47 pm

    I love that cookbook! I should get mine out and browse through it again… it’s been over a year. Maybe it’ll be pumpkin muffins for breakfast this weekend!

  8. #
    Claire @ Blueberry Muffins — October 6, 2011 @ 2:29 am

    First off, I love those luscious blueberries! And we thank you for sharing this intriguing Pumpkin recipe, can’t wait to give it a try.

  9. #
    Bluejellybeans — October 6, 2011 @ 3:44 am

    Great recipe! these muffins look so good.

  10. #
    Jenny — October 6, 2011 @ 10:56 am

    Wow fabulous recipe!

  11. #
    ChgoJohn — October 6, 2011 @ 11:11 pm

    I love a muffin with my morning coffee and these would be perfect! I can’t wait to give ’em a try.

  12. #
    Liz — October 7, 2011 @ 6:51 pm

    I love that you topped these beauties with pepitas. Dorie has such great recipes….I know these tasted fantastic!

  13. #
    Michelle — October 10, 2011 @ 9:27 pm

    These look so good! They rose beautifully, mine never do that!

  14. #
    Betsy — October 12, 2011 @ 9:10 am

    These look great (great photos too!) I love the sprinkling of seeds on top. Healthy too maybe? I’d love if you’d link this recipe to our online seasonal potluck. October is Pumpkin month!

  15. #
    Manimo — January 29, 2012 @ 1:20 pm

    Do you know how many calories are in this mufin ? Please help me ! 🙂

    • Christina replied: — February 8th, 2012 @ 6:42 pm

      There are 275 calories in each muffin. 🙂

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