Pumpkin Muffins

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Here’s the plain truth: making a quick bread takes too long in the oven (50 minutes!). If I’m going to bake something, I want it fast. Therefore, I always make quick breads and muffins in my tiny cupcake tin, making them just the right size to eat three—which is still less calories than eating one full-size muffin. And there are no crumbs from cutting up a loaf, either. This recipe is no fuss; it takes just 15 minutes to bake. And it gets rave reviews from everyone!

I like my pumpkin a little gingery and filled with spices, too. These little things taste like autumn. And no, one is not enough. But seriously, you can make this as a loaf or in full-sized muffin tins; all you have to do is change the baking time. You know when it’s done when a knife comes out clean.

Pumpkin Muffins


  • 1 cup white flour
  • 1 cup whole wheat flour
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 cup sugar
  • 1/3 cup maple syrup
  • 1 Tablespoon molasses
  • 1 cup cooked and drained pumpkin
  • 1 egg
  • 1/3 cup melted butter
  • Turbinado sugar for sprinkling on the top


  1. Preheat oven to 350 degrees
  2. Mix everything together.
  3. Put it in your baking dish/tin and bake until done.

Variations are endless. Add nuts or fruit. Orange zest, perhaps. But one thing is for sure: organic is always better for taste and health!



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16 Responses to Pumpkin Muffins

  1. Donna in Delaware October 21, 2013 at 10:26 am #

    Maria, do you think butternut squash taste as good as pumpkin? I want to make and bake these now! I haven’t a pumpkin so I want to try the squash. I’ll skip the sugar on top, lessen the sugar in the mix, since I have been cutting back, and stay with the syrup and molasses. I too, like mine a bit gingery and adore the other spices. Think I’ll add some chopped walnuts. I’ll have some with a big mug of herbal tea and a tad bit of butter. There is nothing like a mouth full of autumn with this recipe! Thanks.

  2. Donna in Delaware October 21, 2013 at 10:28 am #

    How about using canned pumpkin? Will that work also?

  3. Sara October 21, 2013 at 1:04 pm #

    I was wondering what to make today!
    Being a bit out of supplies, I didn’t have molasses, so did equal parts white & brown sugar. Ran out of maple syrup half way too so did equal parts w/ honey. And I always use Organic canned pumpkin. JUST as good, & saves me hours from roasting & mashing.
    They’re perfect!

  4. maria (farm country kitchen) October 21, 2013 at 7:25 pm #

    I say anything goes! Canned pumpkin, butternut squash, whatever! It all sounds good.

  5. Janne October 23, 2013 at 11:10 am #

    Donna- I cut butternut squash in half, scoop out seeds, oil and bake until soft, then use the flesh in any baking recipe that calls for pumpkin. Delicious!

  6. judi October 23, 2013 at 3:19 pm #

    I love the flavor of pumpkin, but it always seems kind of boring without a little crunch of something. At the bakery where I worked we always threw in some millet. Great little crunch, even for people who don’t like nuts…

  7. HENRIETTA October 24, 2013 at 10:07 am #

    Wow, butternut squash sounds good! @Donna, love walnuts in my muffins too. Good weekend recipe for these cold autumn days.

  8. Joyce October 24, 2013 at 1:45 pm #

    Since we are a gluten free, paleo family, I make a yummy paleo version of pumpkin muffins using eggs, coconut flour, coconut oil, organic pumpkin purée, vanilla, medjool dates, org. coconut milk, pumpkin pie spice, and a bit of maple syrup, baking soda and pinch of salt. Chop some pecans and mix with almond flour and 1T melted coconut oil for a crunchy toping before baking. They are my grandson’s favorite.
    Just google paleo pumpkin muffins.

  9. James Early October 25, 2013 at 4:25 pm #

    We used a very similar recipe with all sprouted spelt flour. Yes, they are a little more dense this way, but still delicious. And then we put them in a doughnut pan and baked them. A little frosting on the top and they were good.

  10. Texas Flag Aprons October 28, 2013 at 4:37 pm #

    I tried this recipe using canned pumpkin and used coconut sugar and added walnuts. It turned out delicious and healthy!

  11. Donna in Delaware November 7, 2013 at 9:41 pm #

    Thanks Janne and Henrietta! Thanks also to JOYCE for a luscious sounding recipe. Will try!

  12. Karen Newcombe October 22, 2014 at 12:45 pm #

    I am definitely making these this weekend. The absolute best pumpkin muffins I ever had came from a cafe in San Francisco and were full of dark chocolate chips, which sounds weird but the bittersweet chocolate is actually a great complementary flavor to pumpkin.

  13. Laurie October 22, 2014 at 6:14 pm #

    These turned out great! I used a GF baking mix instead of flours, and sorghum syrup instead of molasses. Best muffin recipe ever, thanks!

  14. Sandy September 30, 2015 at 10:37 am #

    Wow! 1 cup sugar, plus maple syrup, plus molasses! Are we still talking muffins or cupcakes?

  15. Julie September 30, 2015 at 10:43 am #

    Can I make a loft instead muffins , time 50 or 60 min?

  16. Granann October 4, 2015 at 1:24 pm #

    Nice and moist but WAY TOO SWEET and I even cut the sugar to 3/4 cup. Next time maybe 1/2 cup and put something else that crunches on top. After all it’s cooking not rocket science.

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