Pumpkin Muffins

I really enjoy these for lunch – with some fruit and cheese in the summer – or a hot mug of soup in the winter. Great to share with friends over a cup of tea – anytime!

Ingredients and Instructions: In the photos I am making a double recipe!


 In a medium bowl mix together

2 eggs

1 cup white sugar

1/2 cup oil (I use olive)

1/3 cup milk

1 cup canned pumpkin


In a large bowl sift together –

1 and 2/3 cups white flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 and 1/2 teaspoons Penzeys pumpkin pie spice

(OR substitute 1 teaspoon cinnamon)

then add 3/4 cup nuts (I like pecans)


Make a hole in the center of the flour mixture (like a crater)

pour the egg mixture into the hole

mix together just until all the same color


this should make 12 muffins

fill muffin tins about 2/3 full

Bake 350F for about twenty minutes


1. For pancakes and muffins – always be careful NOT to overmix – the batter should look lumpy.

2. I really recommend Penzey’s spices for the best results.


3. I sift using a plastic mesh strainer – sifting gives you a light texture to your baking.

4. Omit nuts for anyone with allergies.

5. I like to use baking cups in my muffin tins – you can get some colorful ones – I especially like having birthday and Christmas baking cups for cupcakes. (And makes clean up easier)


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