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Posted by on Feb 6, 2012 in UTT Kitchen | 0 comments

Pumpkin Spice Muffins

Pumpkin Spice Muffins



Thanks to Dianne Stott, an active fan on our Uxbridge Town Talk Facebook page, for sending in this delicious recipe for muffins! Let us know if you make them and how they turn out.


  • 1 cup vegetable oil (or use 1/2 oil and 1/2 apple sauce to cut down on fat.  You can also use butter)
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 1/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 3 eggs
  • 2 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • pinch nutmeg
  • 1/2 cup milk (or substitute buttermilk, sour cream, plain yogurt – whatever you have on hand)


  • Preheat the oven to 350F.
  • Line muffin tins with paper liners.
  • Recipe can be made either using a hand mixer, stand mixer, or by hand.
  • In a large bowl mix together the sugars, oil (or your substitution); mix until light and fluffy.  Mix in pumpkin puree until thoroughly combined.  Add the eggs one at a time, making sure each one is thoroughly combined before adding the next.
  • In a medium bowl sift together dry ingredients (flour through to spices.  Add more spice if you like a stronger flavour).
  • Add dry ingredients to the wet mixture.  Stir until just combined.  Finally, add the milk (or your substitute) and gently stir in until all the milk is incorporated into the mixture.
  • Divide the mixture evenly in your prepared muffin tins.
  • Bake for 20-22 minutes.
  • Let cool.
  • These make great treats to pack in a lunch.
  • For extra decadence you can add your favourite cream cheese icing.
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