Easy Pumpkin Muffin Recipe
Well, it’s “Manic Muffin Monday” again, and so here is the perfect muffin recipe for fall! If you’re already a fan of my Awesome Banana Muffin Recipe, you may notice that this is actually the same recipe which has been altered to use canned pumpkin instead of Bananas! Add is some spices and raisins, and it’s perfect with pumpkin! I made them just last evening, and already they are almost all gone. My son who is the *fussiest* eater ever, decided they were good enough to eat two!
The best thing about this recipe, is that it is extremely easy and versatile! You can use pretty much any pureed and cooked fruit (apples, pears, bananas, pumpkins, plums..etc.) to create your own perfect version. Play around with the spices, add in little extras such as nuts, raisins, seeds..etc.to customize them to your liking. I PROMISE you will not be disappointed!
Easy Pumpkin Muffins
1 14 oz. can pumpkin
3/4 cup white sugar
1 egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups flour
1 cup raisins
Mix the pumpkin, sugar, egg and margarine together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together, and stir well! Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Makes about 12 large muffins. Enjoy!
*These are much more flavourful the next day, and they freeze very nicely too!
I live in Australia where you can’t buy pumpkin in cans. How much (in cups) is a 14 oz. can ???
How much in cups is a 14 oz can of pumpkin? I live in Australia and can’t buy pumpkin in cans.
We (my son and I) made a different version, using canned raspberry pie filling instead of canned pumpkin and cutting the sugar down to 1/2 cup since there already some in the filling. Then we omitted the spices and raisins (pretty basic actually) and added 1tsp vanilla extract for a nice aroma. The turned out nice and light and fluffy, and were a big hit with my toddler.
Thanks for your inspirational banana muffin recipe, my son and I make it all the time!
I live in NZ and we also dont have pumpkin in cans, but I assumed since it is based on the banana recipe (which is AWESOME by the way!) that it doesnt really matter how much pumpkin (you can use 3 or 4 bananas, I always use 4). I used probably 1.5 or 2 cups of pumpkin in the jumbo muffin tins (the recipe filled 6 very high) and they took about 35 minutes to cook and are super moist and delish. I also added a teaspoon of All-spice and doubled the cinnamon, since I love the spices in pumpkin pie. THANKS!
14 oz of Canned Pumpkin is about 1 Cup + a bit of Pumpkin. it is also very tightly packed and dense.
Fresh Pumpkin comes into season in September or October — so I am guessing that it must come into season in March or April Down Under.
Pumpkin is also a Squash, perhaps you have something related to that.
In Canada we have Pure Pumpkin and Seasoned Pumpkin in cans. Look up “Canned Pumpkin” on the internet, perhaps that might help.
I bought a 14 oz (398 ml) can of pumpkin.
I specifically measured it out in a pyrex measuring cup.
14 oz of canned pumpkin is 2 cups of pumpkin, I repeat… it is equal to 2 cups.
I made these muffins but was a little disappointed. I found them to be extremely dry. The batter was very stiff too. I would recommend adding more of your favourite liquid to the wet ingredients so that they do not dry out like mine did.
I’m sorry to hear that Tom – I have never had them fail, and oddly enough, what I love about these, is how moist they are!
Wow I am really surprised they would be dry… I think it must depend on what kind of pumpkin you use???? I boiled mine so of course there was a bit of water in there even though i drained it. I recommend this recipe to everyone and no one has ever had them dry…
Just made these and they came out great! I used flax in place of the egg and added carob chips and they are a HIT!!
A thousand pardons to Catherine (Kat)
I wish I could remove my original post on 26 February 2010.
I have since made them 2 more times and they were a big hit! No, there were NOT dry either time that I made them since. Perhaps I did screw something up the very first time I made them.
They are great. Thanks Kat!
No worries Tom! I really haven’t ever had them come out dry – so I was surprised, but it seems as thought you have mastered them! Way to go!
…the big thing for me is the spices. hard to get them *just right*!
I live in Canada and our cans are in milliliters, which is a volume measurement. This can be a bit tricky with American recipes because American cans are measured by weight (oz). I could have weighed 14 oz or pumpkin on my little kitchen scale, but for some reason it didn’t occur to me at the time! I put “14 oz in cups” into Google and it came up with 1.75 cups, which is mostly likely based on water– 14 oz of water would be in 1.75 cups. 14 oz of Pumpkin would be something different, but I used 1.75 cups anyway, since my canned pumpkin seemed pretty watery. It worked very well. The muffins are delicious and wonderfully moist! I will definitely be bookmarking this recipe for future use.
Now that I’ve looked around your site, I see that you are Canadian! As an experienced cook you would definitely be well acquainted with the ounces and milliliters thing! I find myself a bit boggled on exact conversions, but there is usually room for leeway. Growing up there was a gap between the metric conversion taught at school and the imperial system used by my parents. I don’t think I got a good feel for either system as a whole, so I’m always looking up conversions.
Thanks for the great recipe!