Pumpkin Muffins


  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 1/2 cups granulated sugar
  • 1 15-ounce can pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup orange juice
  • 1/3 cup chopped pecans (optional)


  1. Preheat oven to 350° F. Line 24-30 muffin cups with papers (or grease muffin tin).
  2. Sift flour, spices and baking soda into a large bowl. Add salt.
  3. Combine sugar, pumpkin, eggs, oil and juice in large mixing bowl; beat till just blended. If you’re adding pecans, put them in now.
  4. Add flour mixture to pumpkin mixture. Stir just until all ingredients are mixed.
  5. Spoon batter into muffin cups, filling 3/4 full. Bake for 25 to 30 minutes. Muffins are done when toothpick inserted in centers comes out clean.
  6. Cool in tins on wire racks for 10 minutes. Then remove muffins to cool completely on racks.
  7. Serve with butter, cream cheese or Sweet Cream Cheese Spread (use mixer to blend 8 ounces cream cheese with ½ cup brown sugar).
  8. And if you’re still craving pumpkin after trying these recipes, stop in to Weaver’s for pumpkin roll, pumpkin pie or whoopee pies! Fall will turn to winter before you know it, so enjoy these pumpkin delights while they’re in season!