Thursday, October 7, 2010

Harvest Pumpkin Muffins


1 can pumpkin (not pumpkin pie mix)
4 eggs
1 cup canola oil
1/3 cup water
2 1/2 cups brown sugar
3 tsp vanilla
3 1/2 cups all-purpose flour
2 tbsp cinnamon

1/2 tsp nutmeg
2 tsp baking soda
1 tsp salt
1/2 cup finely chopped pecans (if desired)*

Preheat oven to 350ºF. Grease muffin tray with cooking spray.

In a large bowl, beat pumpkin, eggs, oil, water, sugar, and vanilla. Stir in flour, cinnamon, nutmeg, baking soda, salt. Fold in pecans.

Fill muffin cups 3/4 full. If desired, sprinkle with leftover pecans.

Bake 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Cool before moving to cooling rack.

*Pecans can be exchanged with walnuts. Or, to make muffins more of a Halloween favorite, with crushed M&Ms.

Lindsay Below is the author of Lurkers, a young adult novel coming from MuseItUp in July 2011. Her middle grade novel, Same Old Lie will be released from MuseItUp in November 2011. Visit her at


Sandra Sookoo said...

What size can of pumpkin? small or large? Or how many ounces?

L. K. Below/Lindsay Below said...

A 15-oz can

Roseanne Dowell said...

sounds delicious

Anonymous said...

I must try them. I'm going shopping for a can of pumpkin asap. Thanks for sharing (M&M's will be a must).

Sandra Sookoo said...

I'm making them now. They smell so good! :-)

L. K. Below/Lindsay Below said...

Sandra, you're making me jealous! I'm on a diet so I can't even make them and it's killing me! Good thing I didn't include a picture or I'd be a goner!

Anonymous said...

These sound yummy! I'll have to get everything to make these before conference starts next week or wait until it is over to make them.