Pumpkin Muffins

As per request, this is the recipe for the pumpkin muffins being served at our Applefest.


  • 3 cups sugar

  • 1 cup vegetable oil (I often replace half the oil with an equal amount of applesauce for a lower fat version)

  • 1 2/3 cups pumpkin*

  • 4 eggs, beaten

  • 3 1/2 cups all - purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons salt

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

  • 2/3 cup water


  1. Grease 2 loaf pans or mini muffin trays.

  2. Combine sugar, oil, pumpkin and eggs; beat until light and fluffy.

  3. Sift flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice and cloves onto wax paper. Add to pumpkin mixture alternately with water; mix until blended. Turn into pans.

  4. Bake in moderate oven (350°) 45 minutes ( or until centers springs back when lightly pressed with fingertip) for loaves. Reduce baking time for muffins.


*Bake the pumpkin until soft and scoop out the seeds and then the flesh. (Don't forget to poke holes in the pumpkin before you bake it)

Twin Pines