Pumpkin Muffins Recipe

We love pumpkin muffins during the Fall, on a crisp and golden morning... Your tea party guests will love them too!


2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/3 cup vegetable oil
2 large eggs
1 1/4 cups canned pumpkin puree
1/2 cup milk
2/3 cup walnuts, coarsely chopped
Cinnamon & sugar to sprinkle

Directions - Pumpkin Muffins Recipe:

Position the rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.

In a medium-sized bowl sift together flour, baking powder, salt, cinnamon, allspice, nutmeg and sugar. Set aside.

In large bowl whisk together oil, eggs, pumpkin, and milk until thoroughly combined. Next, add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Gently and quickly fold in walnuts. Do not over mix - the batter should be lumpy.

Pour the pumpkin muffin batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking.

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.

Recipe yields 12 pumpkin muffins.