Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I keep coming back to this recipe! The second time I made them, they came out a tad dense – I think I underbaked them even though they weren’t quite gooey in the center. But every other time perfect! I use 2 tsp of pumpkin pie spice rather than the individual spices. I usually make 6-8 mini muffins to prevent the regular muffins from over flowing. They freeze really well and take 10-15 seconds in the microwave to thaw.
This recipe shows 2 eggs in the ingredients And 3 eggs in the instructions…. can you confirm which it is. Thanks
Hi Marilyn, that’s “Step 3” not 3 eggs in the instructions. You use 2 eggs for this recipe. Sorry for the confusion!
I never make muffins, so I have a very basic question – how full do you fill the cups so that they don’t “overflow” their cups during baking?
I have Cholesterol issues. Can I use just egg whites and also applesauce instead of butter?
Hi Phyllis, it’s worth a try! I would probably use the whites from 2 eggs. Also if you use applesauce in place of the butter note that the muffins should probably be fine right out of the oven while they are still warm, but they will be dry the next day (butter helps keep them fresh), so eat them up quickly.
Crack me up! I made these this morning – I had made them about a year ago around the holidays and they were a hit! Only a couple left for breakfasts this week – thanks for this recipe and so many others! LR
I had to stop myself from eating the whole lot and (bonus) my three year old son loves them too. I’m glad that I remembered to check Simply Recipes for my pumpkin muffin recipe. We have an abundance of French winter squash and pie pumpkins this fall and I couldn’t pass up the chance to bake with them. I used roasted Jaradale squash, a sweet and rich squash. I couldn’t resist adding another 3/4 cup of squash and skipped the water since homemade squash purée has more liquid than canned.
Hi Heather, I’m so glad you liked them!
I do not know what could have possibly gone wrong. I made this recipe to a ‘t’–did not deviate at all. I found the muffins bland and dry. I’m puzzled.
I tried this recipe last night. Baked for 30 minutes, toothpick came out clean in 2 different muffins but when i opened it, the inside was still mostly raw. What am I doing wrong?
Hi Tracy, that happens sometimes with baking recipes. Even though the tester comes out clean, the cake or whatever still isn’t cooked through. One of the tests I do is to gently push down with my finger on the top of the muffin. If it feels firm and bounces back, then it should be done. When I bake something and it turns out it’s still a little raw in the center I’ll return it to the oven for a few more minutes.
My family loves these muffins! I’ve made vegan versions of them the past three years for a charity bake sale. They are always popular, even in June :)
I made the pumpkin gnocchi and then used the leftover (canned) pumpkin to make these muffins. Both were winners that I will make again for sure! great recipes – for muffins, I used toasted walnuts and dried cranberries and replaced 1/4 water with buttermilk (because I had some to use up – used a little > 1/4 cup)and they came out great. thanks again for reliable, great tasting recipes Elise – your site has become my ‘go-to’.
Made a batch of these last night for my daughter, then made another tonight for the hubster and myself. Followed the recipe exactly (using canned pumpkin), except we ran out of nuts for our batch and substituted 3/4 cups currants instead. Elise, these are so fantastic, so moist, so tasty; a lovely crusty top and such a moist, “carrot cake-like” texture, and the spices are perfectly proportioned. I even grated the nutmeg for this one. We sat here drooling, just waiting for them to cool off enough to eat one. The mister is on his 3rd, I guess we’ll be keeping this recipe. Thanks for a real winner!
Hi, I did exactly as told as stated in your recipe but used greek yogurt as well and it turned out really moist. But it was a little bit salty- will reduce that next time. I used self-raising wholemeal flour instead of normal flour and baking soda, and it did not rise much. Advice? :)
I would use flour and baking soda as the recipe indicates. ~Elise
In a number of your muffin recipes, you don’t use vanilla extract. I wonder why? Thanks
Vanilla is a strong, unique flavor. If I don’t use it in a recipe it’s because I either don’t want that flavor addition, or I haven’t thought to include it. ~Elise
Made these today and substituted baked sweet potato left over from dinner last night. WOW! Absolutely delicious. Worth adding the candied ginger. As I chopped the sticky ginger pieces I added them to the flour mixture to coat them so they wouldn’t clump together. This recipe is a keeper!
Loverly! Enjoyed these so much on this chilly November morning. I did add some grated carrot in for some color~ really yummy. Thank you.
I know you posted this recipe ages ago, but it’s Pumpkin time again and my first batch just came out of the oven!! They are delicious.
The only real change I made was to substitue 1/3 cup of Apple Butter for the real butter. I had not seen any of the other commentators mention that, so I thought I would let everyone know that the muffins still come out very moist and the slight apple taste goes really well with the pumpkin.
Love your site!
These muffins are my favorite! They smell o so good and taste even better. I usually make them with whole wheat flour and I think that is how they come out best
These muffins turned out great for me. The purée adds a unique texture to the treats! I made the following modifications to make them healthier:
– only used whole wheat flower
– reduced the sugar to 3/4 cup of brown sugar instead of white
– used olive oil instead of butter
– increased cinnamon to 1 tsp and ginger to 1 1/2 tsp (for more taste)
– made my own butternut squash purée (could not find canned pumpkin purée in stores)
Also, 19 minutes sufficed. The first time I made this recipe I put them for 25 minutes but they were a little dry. So make sure to keep an eye on them as they approach readiness.
Hello, I would love to make these muffins for the weekend as we are going on a picnic. I have some frozen pumpkin pulp. Do you know if they will keep alright if I made them today? I know gingerbread improves with keeping and thought these might too? Don’t know if anyone has kept them long enough to find out; they look like they will be gobbled up very fast!
Quick breads like these muffins are always best just baked and out of the oven. They tend to harden up and dry out over time. If this happens to you, you can zap them in the microwave right before leaving for your picnic which should soften them up a bit. ~Elise
Don’t know if you’ll see this comment since this recipe was posted in 2007, but I made these today (with 1/2 c. raisins rather than nuts) and they are AWESOME! Best pumpkin muffins I’ve ever had. Thanks for the recipe!!