{Pumpkin Muffins}

Pumpkin Muffins

Happy Black Friday! What are everyone’s plans for today? I think I might just have to brave the crowds for a bit!

In case you haven’t eaten enough in the past few days, I thought I’d share with you the pumpkin muffin recipe my Mom actually made for breakfast a few mornings ago. I don’t make muffins very often, but they’re so convenient and an easy way to incorporate some holiday baking into your day-to-day life. Plus, you can use any extra pumpkin puree you may have left over and get fuel for your Black Friday shopping spree!

This recipe comes out of the 1996 Sunset Breads cookbook and is actually a pumpkin bread recipe converted into a muffin recipe. My mom also snuck in a few walnuts and dates in the batter, and sprinkled the tops with cinnamon sugar–delicious!

Pumpkin Muffins

Pumpkin Muffins Recipe

Makes 1 dozen

Print recipe!


2 eggs

1 cup sugar

1 cup pumpkin puree

1/2 cup canola oil

1/2 cup orange juice

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 cup chopped walnuts

1/2 cup chopped dates


Pre-heat oven to 350 degrees.

Beat eggs, sugar, pumpkin, oil, and orange juice in a large bowl until blended. In a medium-sized bowl, mix flour, baking soda, baking powder, cinnamon, cloves, nutmeg and ginger. Add flour mixture to egg mixture and stir until blended. Stir in nuts and dates.

Pour batter into lined muffin tin and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Let cool for 15 minutes and serve warm.



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