Pumpkin Muffins

My former boss and good friend Melinda shared this with me.

Makes one dozen muffins

Spray a muffin tin with canola spray and preheat oven to 350°

Cream for 2-3 minutes (using mixer with paddle attachment):

  • ½ cup canola oil

  • scant 1 cup sugar


  • 1 cup pumpkin

  • 2 eggs

Sift together:

  • 1 ¾ cups flour

  • 1 t baking soda

  • 1 t baking powder

  • ½ t salt

  • ¾ t cinnamon

  • scant ½ t nutmeg

Add one half of the dry ingredients to the mixer and blend slowly for half a minute.


  • 1/3 cup buttermilk

Add the rest of the dry ingredients and mix until just blended. Finish mixing by hand with a spatula, scraping the sides and bottom of bowl to incorporate.

Transfer to greased muffin tin (I like to use an ice cream scoop to do this). If you want to use streusel add it on here, just 1-2 teaspoons atop each unbaked muffin.

Bake for about 25 minutes or until just done. Cool for five minutes in the pan, then serve. Can be stored in a covered container at room temperature for a few days - but they're best right outta the oven.

Optional Add-ins:

  • Toasted pecan pieces

  • Toasted pumpkin seeds

  • Streusel

copyright 2008-ad infinitum Katie Fairbank