You will love these delicious pumpkin muffins any time of the year but especially Fall. My mom’s pumpkin muffins recipe is easy to follow. These moist, flavorful muffins are perfect for breakfast or to serve warm as an afternoon snack!
This pumpkin muffin recipe is one that I am so excited to share with you today! My mom has been making these delicious, savory muffins for years and our family just loves them. I wanted to try my hand at making a batch, and I am so glad I did. My family loved having them fresh out of the oven as an afternoon treat and for breakfast the next day. They are perfect to serve warm on these cooler, crisper days ahead.
Pumpkin Muffins Out Of The Oven
Don’t miss at the end of this post, I am joining alongside several of my blogger friends to share all the fall inspiration today! Be sure to go see what they are sharing too.
Pumpkin Muffins Recipe
2 1/3 sticks butter
2 cups sugar
2 (15 oz) cans pumpkin
4 cups all-purpose flour
1 1/3 tsp salt
2 1/3 tsp baking powder
2/3 tsp soda
1 1/2 Tbsp cinammon
1 cup raisins or cran raisins
1 cup chopped pecans (these can be omitted and more raisins or cran raisins added)
Mixer with wet ingredients.
Cream butter and sugar.
Add eggs, one at a time, and blend well.
Mix in pumpkin in a separate bowl, stir dry ingredients together, then add to wet ingredients and mix well.
Stir in raisins and nuts.
Bake in two muffin pans at 375 degrees for 16-18 minutes.
Stir in the nuts and raisins.
This recipe yields 24-26 muffins. If you want to just bake a dozen, but everything in half! Do be careful on the time, as you do not want them to burn!
Ready to go in oven!
Now, you are ready to enjoy these delicious muffins too! I hope you enjoyed this family recipe, and will for years to come like we have.
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