Pumpkin Muffins

Pumpkin Muffins

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  • 3 ⅓ C flour
  • 2 tsp. baking soda
  • 3 C Pioneer® Sugar
  • 1 ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ¼ tsp. ground ginger
  • 1 C oil
  • 4 eggs, slightly beaten
  • ⅔ C water
  • 2 C canned pumpkin


  1. Preheat oven to 350° F. Prepare muffin tins by greasing or using paper cup holders; set aside.
  2. In a large bowl add flour, baking soda, Pioneer® Sugar, salt, cinnamon, nutmeg and ground ginger. Mix until blended. Make a well in the middle of the dry ingredients and add oil, eggs and water; beat until blended. Add in pumpkin; mix together until all is blended.
  3. Fill muffin tins three-quarters full and bake for 20-30 minutes or until toothpick inserted in center comes out clean.

Cook's Note

If you’d like to frost, orange icing or cream cheese frosting works best.
Pumpkin Muffins
3 votes, 4.00 avg. rating (77% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.