Pumpkin Muffins

Pumpkin Muffin Fleet

This recipe is one of the most trusted on this site. It’s tried and true, passed down from generations, and couldn’t be easier to make. We call them “pumpkin muffins” as opposed to “pumpkin cupcakes” so that it’s more acceptable to eat them any time of day.

Pumpkin Muffins Side

I’ve made these as pumpkin bars, pumpkin muffins, and pumpkin mini-muffins, and they are always a hit with a crowd. If you show up with these at work, family gathering, or party, you’ll be a hit. You can make lots of friends pretty quickly by looking like this:

Pumpkin Muffins for You

We also call these “Nana’s Pumpkin Muffins,” as my mother (Nana) is the one who made them for years. When we originally posted this recipe in 2011, she appeared as (maybe our first?) guest blogger.

Pumpkin Muffins Overhead

Here is what Nana has to say about these muffins:

“If you are of a certain age, you surely remember purple school handouts made on a ditto machine. On a good day, the dittos were distributed just after they had just been run, so were a bit damp and had a wonderful ether/alcohol type odor than could be enjoyed by placing the handout up to one’s nose and inhaling deeply.

Pumpkin Muffin Up Close

This recipe was handed down during the ditto era, and though the purple color has faded dramatically and the odor is long gone, the recipe lives on as a fall time family favorite. Made either in a jellyroll pan, a 13 x 9 inch pan, or as cupcakes, this yummy recipe is quick, easy, and well-received by family and friends.”

Pumpkin Bars

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons cinnamon

4 eggs

2 cups of pumpkin (one 15 oz. can)

2 cups sugar

1 cup Crisco oil

(Nuts are optional)

Start at the bottom of the ingredient list and mix together. Place batter in an 11 x15 inch pan and bake at 350° for 25 minutes. If making cupcakes, cook for about 19 minutes.


3 ounces of softened cream cheese

6 tablespoons of softened butter

1 tablespoon cream

1 teaspoon vanilla

1 ¾ cups powdered sugar

Truth be told, it’s a good idea to double the frosting recipe when making cupcakes. You will likely have some left over, but you are sure to find many ways to use it.

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Comments (6)

  • Mom Ostercamp 6 years ago Reply

    Thanks so much for a recipe that uses the entire can of pumpkin – so many recipes leave just enough to waste – or at least I haven’t found a use for 1/4 cup of pumpkin in any other recipe! So many memories of the purple ditto handouts!

    The Newlywed Chefs 6 years ago Reply

    Yes! Using the whole can of pumpkin really packs this recipe with flavor. Hope you enjoy!

  • Matthew Simpson 6 years ago Reply

    Thanks for the awesome recipe, Linda. The recipe and photographs had me salivating throughout the blog entry! The guest authorship injected new flavor into the blog, and I enjoyed both the story and writing very much. I’m planning on making these for Thanksgiving to replace the traditional pumpkin pie (gasp!).

  • Mama Reed 6 years ago Reply

    You go, Matt! Mix it up–always keep your people on their toes. Actually, I think your guests will enjoy this twist on the traditional Turkey Day dessert.

  • Clearly I have still not yet exhausted my appetite for pumpkin this year…because these are calling my name!

    The Newlywed Chefs 6 years ago Reply

    Amber, I hope your appetite for pumpkin never exhausts! Thanks for stopping by!!

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