Pumpkin Muffins – Fun for all

Provided by CalFresh Healthy Living, UCCE Placer/Nevada Counties and the Auburn Interfaith Food Closet

RECIPE TYPE: Breakfast, bread


PREP TIME: 15 minutes

COOK TIME: 30 minutes.


  • 1 3/4 cups all‐purpose flour (or 1 cup whole‐wheat flour plus 3/4 cup all‐purpose flour)
  • 1 teaspoon pumpkin spice (or allspice)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 1/3 cups canned pumpkin or purée
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce


  1. Preheat oven to 350 degrees F. Paper‐line or grease 12 muffin cups.
  2. Combine flour, pumpkin pie spice (or allspice), cinnamon, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, and applesauce in a large mixer bowl; beat until just blended.
  3. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter in prepared muffin cups, filling them 3/4 full.
  4. Bake for 25 to 30 minutes or until wooden pick inserted in muffin centers comes out clean. Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack to cool completely.
  5. Store muffins in covered container or resealable plastic bags.

Download Recipe as a PDF.

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