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.

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:

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.

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.

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

Prep Time: 20 min. Cook Time: 25 min.

Makes: 11″ X 15″ pan of bars, 24 cupcakes, or 72 mini cupcakes

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 vegetable oil

(Nuts are optional)

Preheat oven to 350°. Start at the bottom of the ingredient list and mix all ingredients together. For bars, place batter in an 11 x 15 inch pan and bake 25 minutes. For cupcakes, line a muffin tin with paper liners, fill each just over 1/2 full with the batter, and bake for 16-19 minutes. For mini cupcakes, line a mini muffin tin with paper liners, fill each just over 1/2 full with the batter, and bake for 12-14 minutes. When finished baking, test with a toothpick- it should come out clean.

Transfer pan to a wire rack to cool for about 10 minutes, then remove cupcakes or minis from the pan and place on the rack to cool completely before frosting.

Frosting

3 ounces of softened cream cheese

6 tablespoons of softened butter

1 tablespoon heavy 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’ll be sure to find many ways to use it.

The Newlywed Chefs

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