The Queen’s Kitchen


Spicy Pumpkin Muffins December 20, 2007

Filed under: breakfast,Healthy — Carrie @ 3:34 pm

You will not believe how tasty and moist these muffins turn out! They are perfect to serve at a fancy brunch. I have not ever had such a tasty pumpkin muffin, and I eat pumpkin muffins any time I have breakfast at a place that offers them (not that often).

Spicy Pumpkin Muffins


1 15 ounce can pumpkin puree
1 cups all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
(Note: you could just use three cups all purpose flour)
1 cup white sugar
1 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 Tablespoon pumpkin pie spice
2/3 cup vegetable oil
3 eggs

1/2 cup brown sugar
3 T. flour
2 T butter
1/2 cup chopped nuts


In a large bowl, stir together dry ingredients. In a separate bowl, beat together pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth.

Prepare topping by mixing together brown sugar and flour. Cut in butter, then add chopped nuts.

Scoop batter into prepared muffin cups (really spray them down with cooking spray if you aren’t using liners). Press a spoonful of topping onto each muffin.

Bake in preheated oven (350 degrees) for 20 to 25 minutes for full sized muffins, until a toothpick inserted into the center of a muffin comes out clean. I made mini-muffins and they needed about 18 minutes of cooking time. The recipe was HUGE and made 5 dozen mini muffins, so even though it says it makes 12 regular sized muffins I think it makes more than that. I made a couple of regular sized muffins and thought they tasted better than the little ones.


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