Why You Need This Pumpkin Muffin Recipe

Why You Need This Pumpkin Muffin Recipe

Because I’ve made them many times over the years and they’re the best pumpkin muffins I’ve tasted — fluffy, flavorful, unfussy, nice doming.

Because even though baking with pumpkin can be kind of a seasonal fad, it’s a delicious one, so pumpkin on!

Because now that it’s October you’re undoubtedly going to need to bring a crowd-pleasing, autumn-appropriate dish to school/work/church/soccer, etc. Or you’re simply going to want one at home on a brisk autumn afternoon.

Because you can easily double the recipe for a big group — in fact, the orignal recipe from Erin Cooks (one of my earliest favorite food blogs) makes a whole lot of muffins — or make them in mini muffin pans or mini loaf pans for lunch boxes or cute gifts.


  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 3/4 cup sugar
  • 1 cup pumpkin purée
  • 3/4 cup vegetable oil
Read the whole recipe on Panini Happy®