Pumpkin season has arrived!! These pumpkin muffins are moist, fluffy, and so quick to make! This is based on my Mom’s pumpkin muffin recipe that she used to make for us, a little healthier, but just as tasty!

When I was a kid, it was my Grandma that did most of the notable baking that the whole family looked forward to; scones, apple pie, cheesecake, all those great classics. My Mom has a sweet tooth, and loves fresh baking, but wasn’t a consistent baker when I was younger. So when she did bake, it was memorable, and appreciated. She had a couple of staple recipes that she would make for us that would make a large enough amount to keep the whole family happy until she decided to bake again. These pumpkin muffins were one of those few recipes that she would make consistently, and they were always one of my favourites.

Mom's pumpkin muffins, but just a little bit healthier...

I have since adjusted the original recipe, to make them a bit healthier for my family:

Reduced the granulated sugar, replaced with brown sugar (you could use coconut sugar too, I expect)
Replaced some of the white flour with whole wheat flour

My preference is a little less sweet muffin batter, and the whole wheat flour makes them more substantial if having them for breakfast.

These muffins can hold their own with no add-ins to the batter, but I really can’t help myself…

In this recipe, I have added in pecans, along with dark and white chocolate chips. This likely negates my efforts to make them healthier…but makes them even more delicious!

Family sized recipe

These pumpkin muffins are deliciously moist, fluffy, and very easy to whip up, even on a weeknight!

As I mentioned, this pumpkin muffin recipe makes quite a bit. I can usually make two dozen muffins and throw the remaining batter into a loaf pan. I usually freeze the loaf for later.

These are a fall favourite in our house. Leave out the nuts, and they are perfect to tuck into lunches (for both adults and children).

Enjoy!

-Renée

Please let me know if you try baking these

Leave a comment below and let me know how they worked out for you.

Mom's Pumpkin Muffins

Fluffy and moist pumpkin muffins, so simple to make and enjoy quickly!!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Dessert, Snack

Cuisine baking

Servings 36 medium muffins

Ingredients

4 eggs room temperature
1 cup brown sugar lightly packed
1 cup granulated sugar
1 1/2 cups vegetable oil
1 3/4 cup pumpkin purée (14 oz)
2 cups all purpose flour
3/4 cup whole wheat flour
1 tbsp cinnamon
2 tsp baking soda
2 tsp baking powder
1 tsp salt

Optional

6 oz dark chocolate chips
6 oz white chocolate chips
1 cup pecans, chopped

Instructions

Preheat oven to 400ºF
Sift together dry ingredients in medium mixing bowl, set aside
Add eggs, sugar, oil and pumpkin to large mixing bowl and mix thoroughly
Add dry ingredients to wet ingredients and mix until smooth
Fold in chips and nuts, if using
Fill muffin tins to ~ 2/3 full
Bake for ~15min, until toothpick inserted into centre comes out clean
Remove from oven and allow to cool for 5 - 10 minutes

Notes

I have played around with the sugars and flours in this recipe. In my mom's original recipe, there were 2 cups of granulated sugar, and no brown sugar. As well, she used 2 cups of all purpose flour, and no whole wheat flour. I like the texture that the whole wheat flour adds to these, but you could easily leave it as per her original recipe.

These are also great on their own, without the addition of chocolate or nuts.

Keyword baking, vegetarian

Mom’s Pumpkin Muffins