Pumpkin Muffins
Tuesday 19 February 2008, 3:45 AM
Filed under: muffins/scones

These are for my fabulous roomie. The recipe is from Mad About Muffins by Dot Vartan. Yields one dozen muffins.


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cloves
  • 1/4 cup softened butter
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1/2 cup evaporated milk
  • 1/4 cup corn oil


  1. Preheat oven to 375 F.
  2. Sift together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
  3. Mix butter and sugar.
  4. Add the egg, pumpkin, evaporated milk, and corn oil to the butter/sugar mixture.
  5. Combine flour mixture with the wet ingredients.
  6. Pour into muffin tins.
  7. Bake for 25 to 30 minutes, or until a toothpick comes out clean.


  • No ginger on hand, so I just added more nutmeg.
  • I added more cinnamon.
  • I used vegetable oil; I don’t think it made that much of a difference.
  • I added about a cup of chopped walnuts.

After Thoughts

These muffins are moist and very good. They are minimally sweet. My roommate says the walnuts add texture to the muffins and I concur. She and I couldn’t really taste the cinnamon, so next time I’ll add more. Hopefully there’ll be ginger on hand next time and see how that affects the taste of the muffins.

These are dense little monsters. And they go well with milk too.



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