Pumpkin Muffins

4.56 avg. rating (90% score) - 8 votes

Pumpkin Muffins

The Publick House restaurant and inn in Sturbridge, Massachusetts, is most famous for its dinner bread basket stocked with sticky buns, corn sticks, and nut bread. But these sweet, golden muffins are just as delectable.

Total Time: 20
Yield: 2 dozen muffins


  • 2 cups granulated sugar
  • 1/2 cup vegetable oil, plus extra for pan
  • 3 large eggs
  • 1-1/2 cups canned pumpkin purée (not pumpkin-pie filling), such as One-Pie brand
  • 1/2 cup water
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 11/2 cups raisins
  • 1 cup chopped walnuts


Grease the cups of two standard muffin tins or use paper liners. Set an oven rack to the middle position.
In a large bowl, stir together sugar, oil, eggs, pumpkin, and 1/2 cup water. In a medium-size bowl, whisk together flour, baking powder, baking soda, salt, and spices.
Add dry ingredients to wet ingredients and stir until moistened. Add raisins and walnuts and stir.
Let stand 20 minutes at room temperature. Preheat oven to 400°.
Pour batter into prepared muffin cups, each two-thirds full. Bake until golden brown and domed, about 15 minutes.

  • Virginia

    This is a wonderful recipe. I made sure I used bread flour and I believe it accounted for the nice height in the muffins. They were moist, easy to handle … and delicious!


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