Of all the baking recipes I’ve shared over the years, my grandmother’s pumpkin bread remains the most popular. First published in the 1963 edition of McCall’s Cook Book, this recipe has truly withstood the test of time. Like most sweet quick breads, it’s easily transformed into muffins. In this pumpkin muffin recipe, I use nearly the same batter—which, by the way, is so delicious that there are always negotiations over who gets to lick the bowl and beaters! Then I spoon the batter into muffin tins and top each one with a cinnamon spiced pecan streusel to give it an irresistible crunch. Even my kids, who claim I “ruin everything with nuts,” love the topping. But if you’re craving a plain pumpkin muffin, simply omit the topping and add an extra ¼ cup of sugar to the batter.
“These are the best muffins I have ever made! This recipe is wonderful. We host a family reunion every October and these will be on the breakfast menu!”
What you’ll need to make Pumpkin Muffins
Pumpkin pie filling is not 100% pure pumpkin. They are usually found side by side on the grocery store shelves. Pumpkin pie is…