Judy's Pumpkin Muffins

Judy's Pumpkin Muffins

Hope Clayton 4

"These muffins are so easy! One can of pumpkin makes 36 muffins. So inexpensive, and super yummy!"

Ingredients 35 m {{adjustedServings}} servings 143 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups.
  2. Whisk self-rising flour, 2 1/2 cups sugar, and pumpkin pie spice in a large bowl; stir pumpkin, eggs, and vegetable oil into dry ingredients until batter is smooth. Scoop batter into prepared muffin cups. Stir 2 tablespoons sugar with cinnamon in a small bowl and sprinkle the cinnamon sugar over the muffins.
  3. Bake in the preheated oven until muffins are lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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Reviews 10

  1. 12 Ratings

Sarah Jo

I cut the amount of sugar back by half and made my own pumpkin pie spice. I think the submitter might have made a mistake with the amount of pumpkin pie spice--instead of two tablespoons, I used two teaspoons. These muffins turned out perfectly sweet, moist, chewy and very cold-weather happy food. EXCELLENT with a hot cup of coffee or cocoa. Four and a half stars.


These are great! Just a couple of things to note. I used a large cookie scoop for the batter and I only got 24 muffins out of it. And just a helpful note, I used 1/4 t of cinnamon sugar on the top of each muffin and I thought it was just about right. Next time I would probably make a struesel to put on top and maybe add some vanilla to the batter. Regarding the previous review, I don't think the spice amount is a mistake. I used the amount as written and they aren't over spiced at all. They're very moist, but not mushy, and I think they'll be a big hit at work. They'd be great with a cream cheese frosting as well :)


These just came out of the oven and smell wonderful and taste even better. I used the full amount of spice in the dry mixture, cut the sugar by 1/2 a cup because I added about a cup and a third of chocolate chips, used egg beaters and replaced half of the oil with unsweetened applesauce. I will not replace the oil again because the cupcakes really stuck to the muffin papers. Texture wise, it was spot on though. Not the fault of the recipe - I should have known with such a small amount of oil not to change it. But that is my fault, not the recipe. Oh, I made my own self rising flour (used the self raising flour recipe on this site) and it worked just fine. My muffin tins must be bigger than the submitter because I only got 22 muffins out of this recipe. The pumpkin flavor was balanced beautifully in this recipe and the addition of the chocolate chips enhanced the flavor even more. We'll definitely have again!