Pumpkin muffins from Gourmet Magazine, November 2008 (page 106)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • IowanCorn on December 14, 2025

    I used fresh pumpkin and subbed chopped pecans for pumpkin seeds and dried cranberries for the raisins, The spices were well balanced against the pumpkin so that you could still taste everything. They rose nice and the cooking time was correct. All and all, a well written recipe.

  • apattin on July 23, 2017

    Added one extra tsp of baking powder and 2 TB extra pumpkin puree. Perfect muffin, IMHO. Not too sweet, moist, light crumb, not overpowered by spices.

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