Wednesday, November 4

Spiced Pumpkin Cupcakes/Muffins

At the first sign of our back yard pumpkins changing from green to orange my children could be heard asking (repeatedly) "When can we make pumpkin pie and pumpkin muffins with them?"

That time has finally come.

Here is the recipe that I use to make them Pumpkin Muffins.
I make them into mini ones so I can put a couple in their lunches or serve a couple as a snack. Technically the recipe is a cupcake recipe but I have never put frosting on them, they are plenty sweet enough without it.

I took a huge batch to my daughter's pre-school for her snack day and the kids devoured them (i.e. kid approved).


  • 2 2/3 cups flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg (the jar stuff is fine)
  • 1/4 tsp. ground cloves
  • 1 tsp. salt
  • 1 cup raisins
  • 2/3 cup chopped walnuts (optional)
  • 15 oz solid-packed pumpkin
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 cup canola oil
  • 4 eggs


  • Preheat oven to 350 degrees
  • Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, & salt
  • Toss the raisins & walnuts with the flour mixture
  • In a large bowl whisk together the pumpkin, sugar, brown sugar, & oil
  • Add the eggs one at a time, whisking after each addition.
  • Add the flour mixture in small additions, stirring with a large wooden spoon after each addition
  • Fill the muffin tins ~ 3/4 full (these don't rise much so you can fill them all the way to the top if you would like)
  • Bake until they are golden and a toothpick inserted into the center comes out clean. ~12 minutes for mini and ~22 minutes for regular size.
  • Transfer to a wire rack for cooling