Pumpkin Muffins 9.000
Jul 30, 2009

These lightly spiced muffins taste pretty much like the ones sold at Firehook Bakery and Coffeehouse, which doesn't share recipes. The sugar and nut topping creates added texture.

Servings: 9 large muffins
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups canned pure pumpkin puree
  • 1/2 cup water
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 3 to 4 tablespoons sugar, preferably turbinado, for garnish
  • 1/4 cup chopped walnuts, for garnish


Preheat the oven to 400 degrees. Line the wells of a large-muffin pan with paper liners or coat them with nonstick bakers' spray (flour and oil).

Whisk together the sugar, oil, eggs, pumpkin puree and water in a large mixing bowl.

Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg in a separate bowl, then add to the pumpkin mixture; stir just to combine.

Combine the sugar (to taste) and the nuts in a small bowl.

Use an ice cream scoop to fill each prepared muffin well to the top. Sprinkle the muffin tops evenly with the sugar-nut mixture. Bake for 25 minutes, or until the muffins are domed and spring back slightly to the touch.

Let the muffins cool in the pan for at least 20 minutes before serving or storing.

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Recipe Source

From Food section editorial assistant Leigh Lambert.

Tested by Leigh Lambert.

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