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cooked pumpkin muffins

Mom's Pumpkin Muffins

Fluffy and moist pumpkin muffins, so simple to make and enjoy quickly!!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Dessert, Snack
Cuisine baking
Servings 36 medium muffins


  • 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


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


  • 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
    raw pumpkin muffins
  • Bake for ~15min, until toothpick inserted into centre comes out clean
  • Remove from oven and allow to cool for 5 - 10 minutes


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