Baking · Bread · Muffins

Spiced Pumpkin Muffins

This recipe makes a TON of muffins – three dozen perfectly sized ones. Or, you can make three 9×5 inch loaves out of it. Great for sharing! I’m taking these to MOPS tomorrow. I did some plain, some with chocolate chips added and some with candied walnuts on top. You could also add raisins soaked in some rum if you like. Or cranberries. For each dozen muffins, you’ll need 1/2 cup of whatever you’re mixing in. As always with spiced breads, I round my measurements of spices.

I took the original recipe and messed with it a bit. For starters, there is no oil or butter in my version – you will be AMAZED how fantastically moist these are using applesauce. Obviously if you put chocolate chips in, that decreases the “healthy factor” a bit, but still. No butter or oil? Superb! Also, I like the flavor of a mix of brown and white sugars much better than using all of one variety – but if you don’t have two cups of each, I’m sure these would still be great with mostly (or all) just one kind of sugar.

Spiced Pumpkin Muffins w/Candied Walnuts


Spiced Pumpkin Muffins

3 cups canned pumpkin puree
1 1/2 cups unsweetened applesauce
2 cups white sugar
2 cups brown sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the pumpkin, applesauce, sugars, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add chocolate chips, raisins or anything else you’d like to add.
  3. Scoop batter into greased cupcake pans. Or divide the batter evenly between three 9×5 inch loaf pans that have been greased and floured. Top with candied walnuts if desired.
  4. If doing muffins, bake 20 minutes or until toothpick inserted comes out with just a couple of crumbs. For loaves, bake for 1 hour. The top of the loaf should spring back when lightly pressed.
  5. For muffins, cool 3 minutes in pans, then remove to a wire rack. For loaves, cool 10 minutes in pan, then slide a paring knife around the outside edge then remove to a cooling rack.

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