This recipe is the best I have ever found for moist, kinda dense Very Pumpkin-y Muffins. It makes a lot, so have your pans ready…I made these Wednesday night , and they were gone the next day…well, hubby taking them to work accounted for some of that I suppose…



  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups white sugar
  • 1 cup brown sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans, or 3 regular muffin pans, or 3 mini-muffin pans. 
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven for the loaves, 20-30 minutes for the regular muffins, and 12-15 for the minis. Loaves and muffins are done when toothpick inserted in center comes out clean.


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  1. Can’t wait to try this recipe!

    Say, have you ever heard of using a can of pumpkin puree with a spice cake mix? The moist pumpkin substitutes nicely for the oil and eggs, and it creates a really flavorful pumpkin cake or cupcake. It’s great for taking to parties when I’m in a rush.

    Happy Autumn!

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