Pumpkin Bread Muffins – Not Just for Fall!


Your house is going to smell fabulous when these are baking!

I know it’s not fall.  I just love pumpkin anything way too much, so I make my favorites all year long.  I love, love, love pumpkin bread.  Just everything about it is so yummy.  The house smells fabulous when it’s baking. Everything feels cozy.  What I have never loved is how long pumpkin bread takes in the oven. It’s at least an hour and it always feels like the middle is never going to get done, while the edges seem a bit too done.  I’ve made half sized loaves to help solve that problem, but the fastest way to breakfast is to make the pumpkin bread into muffins.  They’re done in about 20 minutes!


This is a good old fashioned pumpkin bread recipe.  I’ve been making it for years and it’s just such a great recipe I’m hesitant to try a new one. What I love about this recipe is that it uses an entire can of pumpkin, not 1/2 cup or something.  Easy.  I usually buy Libby’s, but for muffins I’ve used a store brand at times with good results too. I do not use the raisins or nuts as the original recipe suggests.  I don’t love that added texture in quick breads or cookies.  I love nuts, just not in this!

pumpkin-muffins-mixing-01-yumbiance    pumpkin-muffins-mix-02    pumpkin-muffins-pan-before-bake

Mix the pumpkin with the sugar, oil, vanilla and eggs in a large bowl. I usually do this by hand, but if you have a KitchenAid (this is the one I have and love!), you could mix it in there instead of by hand.  Be careful not to over mix though.  Then mix in the dry ingredients.  You can use muffin liners, or grease the muffin cups. These muffins do well with greasing the pan if you’re out of muffin liners like I am.  It’s not nearly as messy as say blueberry muffins. Scoop the batter into the muffin cups and bake for about 20 minutes, or until a toothpick comes clean.


Ever wonder what happens when you forget an ingredient?  Well, if you forget the salt.  Blah.  If you forget the oil… oddly they taste okay immediately out of the oven, and then after that they are awful.  Don’t forget ingredients is the answer.  Ha.  I’m usually half awake or very distracted when making breakfast.  My boys asked if I remembered to add the gasoline the next time I made the muffins after forgetting the oil.  Haha!


Aren’t they lovely?  I love how big they turn out.  The tops are my favorite and I’ve been known to just eat the tops. My mom actually has a “muffin top” pan. I’m perfectly fine with cutting the top off and only eating that part though!


Yes, you are looking at a 9-muffin pan.  Isn’t that a hoot?  My sister-in-law gives me all sorts of things she finds at garage sales.  She just recently gave me her random pan collection and this was in there! I love it.  Made in the USA and everything.  So I had been making this recipe into 18 pretty large muffins – for a couple reasons.  I like the bigger muffins, and I only had a 12-muffin pan and a 6-muffin pan.  I don’t know why I only have those two. I’m pretty sure my other pans are in storage. Good place for them, huh?  So now I usually make 21 muffins because you just have to use that 9-muffin pan when you can! Obviously, you can make this into 24 regular sized muffins too.


So don’t wait until fall!  Make pumpkin muffins any time you want!


Pumpkin Muffins - Not Just for Fall!


  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 2/3 cups white sugar
  • 2/3 cup canola oil
  • 2 tsp vanilla
  • 4 eggs
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp ground cloves
  • 3 cups flour


  1. Preheat your oven to 350 degrees.
  2. Line muffin cups with liners, or grease the individual cups.
  3. In a large bowl, combine the pumpkin with the sugar and oil with a wooden spoon.
  4. Add the eggs and vanilla and mix well.
  5. Add the baking soda, salt, cinnamon, baking powder and cloves and mix in.
  6. Stir in the flour.
  7. Scoop into the prepared muffin cups.
  8. Makes 18-24 muffins, depending on how large you'd like them.
  9. Bake for 18-20 minutes, or until a toothpick comes clean.
  10. Remove from the pan onto a cooling rack.

(Recipe adapted slightly from Betty Crocker)












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  1. I absolutely love this recipe! I’m a huge pumpkin fan all year round, so these are a must on my list of desserts to try! Thank you for the fantastic adaptation! Great blog, I’m definitely subscribing!

    1. Hi Judy! I’m sorry I didn’t respond sooner – I’ve had 2 events in the last 3 days. I usually use an ice cream scoop and it ends up being fairly full for 18 muffins. I’d say probably 3/4 full. I fill 18 muffins then go back if there is any batter left. I hope that helps! :)

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