Pumpkin Muffins

Pumpkin Muffins

makes 18


2 C canned pumpkin or you can use fresh, but my muffins have a nicer top with canned ( not pumpkin pie filling)

3C All purpose flour- unbleached sometimes I make them with we wheat flour 1 cup WW/ 2 cups unbleached flour

2C white sugar

2 tsp baking soda

1/2 tsp baking powder

3/4tsp ground cloves

2 tsp ground cinnamon

1 tsp ground nutmeg

1/4 tsp allspice

1 tsp salt

2/3 cup veg oil

3 eggs- large

your muffins will come out better rise with with fresh baking powder& soda & room temp pumpkin, & eggs


Preheat oven to 350

Mix in med bowl pumpkin, oil & eggs In extra large bowl I mix my dry ingredients really well, make a well in center & pour in wet ingredients.

Mix until incorporated BUT DO NOT OVER MIX. If you over mix you won’t have the nice big tops.

Spray each paper with a little veg oil spray (paper comes off easy that way) & place in pan. Let batter rest about 15 minutes. Fill liners using an ice cream scoop. Cook for about 20 minutes.

These muffins are good plain but really good with cream cheese frosting on top. I also sometimes put pepita seeds (bulk bins, roasted & salted on top).


1/4 cup butter softened
4 oz softened cream cheese
2 c powdered sugar
1/2 tsp vanilla

Mix well. You’ll have extra of this frosting about a 1/2 cup extra

Pumpkin Pie

3 c pumpkin (bright yellow kind preferred)

3 eggs

1.5 c sugar

1 heaping tbsp flour

1 tsp cinnamon

1/2 tsp nutmeg

1 quart milk

little salt


Boil pumpkin till very tender and can pass through a colander.

Mix all ingredients together.

Line two deep pie places with a nice crust, pour in the mixture, bake until they rise.

Pumpkin Maple Bundt Cake with Chocolate Ganache

Have a few ingredients on hand, will intuit the recipe based on a few other blogs:





My recipe below, proportions loosely  based on epicurious recipe above.


3.5 c all purpose flour
1.5 tsp baking powder
0.25 tsp baking soda
0.75 tsp salt
1 c oil
5 eggs
1/2 bottle (15.5 oz) E.D. Smith Pumpkin Maple Butter Spread (from Costco)(I don’t see the product on their website, they must have it as seasonal for Thanksgiving and Christmas)
grated orange peel (optional)


1. Preheat oven to 350 F.

2. Oil and flour bundt cake pan (I’m using Nordicware).

3. Mix egg and oil. Do not overmix.

4. Mix flour, baking powder, baking soda, and salt in second bowl.

5. Add flour mixture to egg mixture.

6. Add the E.D. Smith Pumpkin Maple Butter Spread to the egg mixture.

7. Add the grated orange peel.

8. Pour mixture into bundt pan.

9. Bake for 60-75 min. Top will crack. Insert cake tester (I use an ice pick) to check that the cake is done.

10. Let cake cool in pan for 20-25 min.

11. Insert spatula VERY CAREFULLY around edges of bundt pan. Take a DEEP breath. Take another one. With no fear (HA!) solidly whack your bundt pan onto a rack. Cross your fingers that it comes out in one piece.

12. When cake is cool, dribble top with chocolate ganache (I had some left over, just melted it and liquefied it (by adding a little milk to it) to use it up).

13. ENJOY!

NOTE: This is DELICIOUS! I had doubts about the pumpkin maple butter spread. Seriously, I had no idea what to do with the stuff or how this recipe would turn out. This recipe is PERFECT! Yum yum yum yum yum.