recipe // pumpkin muffins.

Well, it’s officially fall!  I made the switch from iced coffee to hot and have been incorporating sweaters and long sleeves back into my wardrobe. To me, fall has always meant the start of the baking season and there are few things better than having your entire house smell like pumpkin deliciousness.  This is one of my all-time favorite recipes – I seriously think I made these every week last year.


  • 15 oz. pumpkin puree
  • 4 eggs
  • 1 c. vegetable oil
  • 2/3 c. water
  • 3 c. sugar
  • 3.5 c. flour
  • 2 tsp. baking soda
  • 1.5 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. cloves


  • Pre-heat oven to 350 degrees
  • Mix together all wet ingredients
  • In a separate bowl, combine all dry ingredients & whisk together
  • Slowly add dry ingredients to wet and mix until blended
  • Pour batter into lined muffin tins (about 1/2 full)
  • Bake for 30 minutes or until toothpick comes out clean

This recipe should make 36 muffins but if you’d rather make bread, you’ll end up with three loaves (and they freeze well).  What’s your favorite fall recipe?