Why You Need This Pumpkin Muffin Recipe – Panini Happy®

My Favorite Pumpkin Muffins

Because I’ve made them many times over the years and they’re the best pumpkin muffins I’ve tasted — fluffy, flavorful, unfussy, nice doming.

Because even though baking with pumpkin can be kind of a seasonal fad, it’s a delicious one, so pumpkin on!

Because now that it’s October you’re undoubtedly going to need to bring a crowd-pleasing, autumn-appropriate dish to school/work/church/soccer, etc. Or you’re simply going to want one at home on a brisk autumn afternoon.

Because you can easily double the recipe for a big group — in fact, the orignal recipe from Erin Cooks (one of my earliest favorite food blogs) makes a whole lot of muffins — or make them in mini muffin pans or mini loaf pans for lunch boxes or cute gifts.

Because pumpkin + cake mix does not equal a recipe (yeah, I said it — sorry, Pinterest!).

Because you probably have all the ingredients on hand already (especially in October, because pumpkin time).

Because they can pass for breakfast, dessert or even a side dish — versatility awaits!

Because friends love to receive the occasional pumpkin muffin surprise on their doorstep.

Because baking these muffins doubles as an awesome home fragrance for your kitchen.

Because…oh, just turn on the oven and make ’em!


My Favorite Pumpkin Muffins

Adapted from Erin’s Mom’s Amazing Pumpkin Muffins recipe on Erin Cooks

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Yield: 12 muffins


  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 3/4 cup sugar
  • 1 cup pumpkin purée
  • 3/4 cup vegetable oil


  1. Heat the oven to 400ºF.
  2. Combine all of the dry ingredients in a medium bowl. Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix just until blended.
  3. Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full. Bake for 16-20 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.


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