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Food Market Recipe | The Best Easy Pumpkin Muffins

Pumpkin muffins in an oven

Canned pumpkin isn't just for Thanksgiving pies! This easy muffin recipe uses that lonely can of pumpkin you might have lurking on your pantry shelf (be sure to use a can of pumpkin puree and not pumpkin pie filling) and bakes up a batch of moist and delicious treats. It uses applesauce (unsweetened works best) instead of oil for a boost of healthy fiber and nutrients, too. And, as they use one bowl, cleanup is a breeze!

During March, our CSS Lincoln Food Market shoppers will enjoy a bonus basket filled with the ingredients for this delicious muffin recipe. We hope you'll try this recipe and enjoy a muffin (or two) yourself for breakfast too!

The Best Easy Pumpkin Muffins

MAKES: 12 muffins



Recipe from


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 15-ounce can pumpkin puree
  • ⅓ cup applesauce
  • ⅓ cup milk


  1. Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
  2. In a large mixing bowl, add the eggs, and beat slightly.
  3. Add the remaining ingredients, and use a hand mixer to blend together until smooth. Batter may have some small lumps, but don't overmix.
  4. Fill muffin cups almost to the tops with batter, then bake for 20 minutes, or until toothpick inserted into center comes out clean.
  5. Remove from oven, and allow to cool slightly, then remove from muffin tin, and serve.

Click here to download the recipe card.

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