Pumpkin Muffins

When you have finished baking the pumpkin pies and you find you have more pumpkin puree than you need, try these….they are a little tastes of yummy goodness in the morning. Who could ask for more? Great for Christmas morning breakfast.


  • 1  3/4 cup sifted flour
  • 3/4 cup packed brown sugar
  • 1  1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 tsp. finely chopped candied ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. grated nutmeg
  • 1/2 cup chopped pecans
  • 2 large eggs
  • 3/4 cup canned pumpkin puree (not pie filling)
  • 1/4 cup Crisco oil
  • 1 tsp. pure vanilla

Grease your muffin tins well. Preheat oven to 400 degrees.

In a large bowl, sift together all the dry ingredients, including the chopped pecans.

In a separate bowl, whisk together the eggs, pumpkin puree, oil and vanilla. Pour into the dry ingredients and mix together until moistened.

Fill muffin tins 2/3 full and bake for 20 minutes. Let cool on a rack and top with the following icing.

  • 1/2 pkg of cream cheese (light cream cheese can be used)
  • 1 1/2 tbsp. icing sugar
  • 1/4 tsp. pure vanilla
  • crushed pecans

Beat together until light and fluffy. Ice muffins and sprinkle with some crushed pecans.



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