Recipe: Pumpkin Muffins


Being a mother of three autistic children, its very rare to find a recipe my kids will eat over and over again. This pumpkin muffin recipe is one of those rare gems.

I made a batch of muffins yesterday and by this morning, there are only three left. Just three. 

Just as I promised last week, here is my recipe for the most delicious and fluffy pumpkin muffins you will ever have.

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Course: Snack

Servings: 24 Muffins

Time to Make: 40 Minutes


15 oz Pumpkin puree

4 Eggs

2 Cups white sugar

1 Cup veggie oil

3 Cups flour (I use gluten free)

2 tsp Baking soda

3/4 tsp Salt

1 1/2 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Cloves

1/2 tsp Nutmeg

1 1/4 Cup chocolate chips (optional)

Muffin cups


1. Pre heat oven to 350 degrees

2. Mix pumpkin puree, eggs, sugar and veggie oil together until combined.

3. Mix in flour, baking soda, salt and all spices. Make sure to mix them in well as the baking soda can sometimes clump and give you a very bitter bite.

4. Add chocolate chips in to the batter if you wish to make the muffins a sweet treat.

5. Place muffin cups in muffin tin and fill them with batter to the edge. Bake for 25 minutes.

6. Let cool for about 10 minutes and then enjoy. I like them still warm with some butter, but you can enjoy them any way you want.

These muffins make for great after school snacks or even school lunches and the kids will be asking for them over and over again. Let me know if you tried this recipe in the comments below. Also leave your suggestions on the recipes that are guaranteed to be a favorite. I would love to try them.

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