Pumpkin muffins from Baking - From My Home to Yours (page 13) by Dorie Greenspan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on January 21, 2019

    We loved these muffins. They are tasty and not too sweet and had a lovely, light texture with a very high dome. I especially liked the seeds on top. Dorie's carrot muffins are still my favorite but these are a great alternative.

  • anya_sf on March 01, 2018

    Dorie says this is Sarabeth's recipe, although I haven't compared them. They do remind me of the ones I ate at that restaurant. I used white whole wheat flour, but otherwise followed the recipe. I didn't have sunflower seeds, so I topped them with pumpkin seeds. These are very good, but I think Flour Bakery's are still my favorite, as the pumpkin flavor is much stronger (there's a lot more pumpkin in them).

  • Zosia on February 05, 2018

    This recipe lends itself well to changes: reducing the sugar by 1/3, using oil instead of butter (and reducing that quantity as well) and replacing ½ the flour with whole wheat flour still results in a deliciously spicy, moist muffin.

  • amandabeck on January 15, 2018

    These weren't as light and fluffy as I was hoping they would be. Flavor was nice, but texture was off. Perhaps over-baked?

  • twoyolks on October 03, 2016

    These are pretty good pumpkin muffins. They aren't particularly sweet. There's a good amount of pumpkin flavor and the pumpkin spice complements it, instead of overpowering it. The raisins and walnuts are nice additions. I omitted the sunflower seeds as I didn't have any.

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