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Pumpkin Muffins


Every autumn, as the temperatures drop, we are drawn to all things pumpkin and butternut squash. But is it really all about the squash or about the warming spices that bring these quintessential American foods to life? After all, winter squashes have a delicate flavor. The spices, on the other hand, were once worth a royal ransom and for good reason; they ignited our taste buds, warmed our bodies and provided an exotic pallet of flavors heretofore unknown in Europe. And who can dismiss the power of Pumpkin Muffins baking in the kitchen on a chilly late autumn or winter morning?

If you are up to the task, feel free to bake and puree the squash. Otherwise, you can usually find both of these squash in the canned fruits and vegetables aisle at the store. Make up a batch of fragrant muffins to enjoy  freshly baked, and freeze some to have on hand for whenever you’re ready for a special treat.

Instead of powdered sugar, I brushed the warm tops of the muffins with melted butter when they came out of the oven and sprinkled them with a light dusting of our Vanilla Sugar. What I like about the topping is it adds a bit of crunch to the muffins and an extra whiff of vanilla along with the cinnamon, nutmeg, and cloves.


Pumpkin Muffins

Delicate but hearty Pumpkin or Butternut Squash muffins.

  • Author: Patricia Rain
  • Yield: 18 - 20 muffins 1x


  • 13/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 (15 oz) can pure pumpkin puree
  • 1/2 cup quality oil such as sunflower, coconut or Avocado oil
  • 1 tablespoon whole milk (you can substitute 2% milk or plant milk)
  • 1-1/2 teaspoons Rain’s Choice vanilla extract
  • 2/3 cup chopped walnuts or pecans


  1. Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
  2. In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
  3. In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
  4. Using an ice cream scoop, scoop the batter into the prepared muffin pan.
  5. Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve warm, or at room temperature.



When the muffins come out of the oven, lightly brush the tops of the muffins with melted butter using a pastry brush, then sprinkle lightly with Rain’s Choice Vanilla Sugar.

If this appeals to you, add 6-8 ounces of chocolate chips to the muffin batter. Your children will think you’re a genius.

Did you make this recipe?

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Patricia Rain
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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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