My Grandma's Pumpkin Muffin Recipe | Freezer Friendly

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Preheat the oven to 350°F (175°C).

In a large bowl, combine 4 cups of sugar, 4 eggs, and 2.5 cups of vegetable oil.

Add 1 large can of pumpkin to the wet ingredients and mix well by hand.

On top of the wet ingredients, add 6 cups of all-purpose flour, 2 teaspoons of baking soda, 4 teaspoons of baking powder, and 5 teaspoons of pumpkin pie spice.

Mix the dry ingredients into the wet ingredients without using a separate bowl to avoid extra dishes.

Stir in butterscotch chips into the batter.

Grease the muffin tin before filling it with the batter.

Scoop the batter into the greased muffin tin.

Bake for about 20 minutes or until a toothpick inserted comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens