Pumpkin Muffins

By: Brady Evans

I used to be able to make it just fine eating breakfast at 6:00 or 6:30am and then eating lunch at 11:45am or so. Nowadays, though, the hunger strikes around 10:00am and I feel like I can’t. go. on. without a snack. For a while I made a habit out of buying some sort of junky breakfast bar variety pack from Costco but then I got around to accepting that approach wasn’t cost effective at all.

I know it is a little “late” in the season (or freakishly early) to be enjoying and blogging about pumpkin flavored treats but it’s what I’m enjoying now so I thought I’d share. There are SO MANY pumpkin bread recipes out there and I settled on this one because it seemed perfectly spiced and traditional enough to suit my needs.

I snacked on these guys all week and they kept perfectly. They deserve the usual praises: moist but not too moist, spicy but not overwhelming, and perfectly pumpkin-y.  I used whole wheat flour in them and had great results so if you are interested in whole grain baking, this is a great recipe to try!

Pumpkin muffins

Pumpkin Muffins (Pumpkin Bread) (adapted slightly from Simply Recipes)


  • 1 1/2 cups flour (I used whole wheat)
  • 1/2 teaspoon of salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin purée
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice


  1. Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda in a large bowl.
  2. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together in a smaller bowl, then combine with the dry ingredients, but do not mix too thoroughly.
  3. Pour into a well-buttered 9 x 5 x 3 inch loaf pan or a muffin tin lined with paper liners. Bake 50-60 minutes for the loaf or 18-23 minutes for the muffins until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

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