Pumpkin Muffins

Pumpkin Muffins
Mrs. Inada runs the after school program for kindergartners at my son’s grade school. She is nothing short of magnificent. On top of keeping 50 kindergartners entertained for hours on end, she manages to cook with them regularly! This pumpkin muffin recipe is a hit with kids and parents alike since she has managed to use some whole wheat flour as well. The recipe makes 4 dozen muffins, so feel free to cut it in half if you don’t want that many around. Otherwise, freeze them and then microwave them for 20-30 seconds to defrost.
  • tick Gluten Free


  • 5 1/4 cups flour (or 3 cups whole wheat flour and 2 1/4 cups all purpose flour)
  • 2 1/2 tsp cinnamon
  • 2 1/4 tsp nutmeg
  • 1 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tbsp baking soda
  • 2 1/2 tsp kosher salt
  • 6 eggs
  • 3 cups sugar
  • 1 1/4 cups canola oil
  • 1 cup water
  • 1 29 oz can pumpkin puree


Preheat the oven to 350˚F (or 325˚ if using a convection oven). Line 4 muffin or cupcake pans with paper cups, or spray with vegetable spray.
In a large bowl, whisk together the flour, spices, baking soda, and salt. Set aside.
In a very large bowl, using an electric mixer or a whisk, blend the eggs, sugar, water, and oil until fluffy. Add the pumpkin puree and mix well.On low speed, slowly add the flour mixture to the pumpkin mixture and blend just until the ingredients are combined. Do not over mix. 
Spoon the batter into the prepared muffin pans and bake for about 30 minutes (or 20 minutes with convection), checking about 5 minutes prior to suggested bake time for doneness. Insert a toothpick into the center of a muffin. If it comes out clean, they’re done. If not, give it a few more minutes before checking again.
Remove the muffins from the oven, allowing them to cool in the pan for 5 to 10 minutes before placing them on a rack. Allow them to cool completely before freezing in airtight bags or containers, or serve immediately and watch them disappear!
Note: If you’d prefer to make pumpkin bread instead, this batter yields enough for 4 large loaves or 8 small loaves. Simply spray the loaf pans with vegetable spray before adding the batter, then bake the large ones for 60-70 minutes and the small ones for 45-50 minutes.  


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