Pumpkin Muffins

Hi! It’s Jodi from The Whispering Pines. I’ve decided to branch out and create my own blog. I’ve been doing contributor posts for Delightful Order, but I thought it might be fun to set up my own account. Follow me on Instagram to keep up with my latest projects and recipes!

To get in the fall spirit (though it’s still in the 80’s in South Carolina) I made my favorite pumpkin muffins. This recipe originated as banana bread from my family cookbook. My mom and aunt modified it so that it could double as a pumpkin muffin too. I don’t usually jump on the pumpkin band wagon; I’m not a fan of pumpkin spice lattes or even pumpkin pie, but for some reason I love these muffins!

Without further ado…

Pumpkin  Muffins



Yields 36 muffins

  • 5 eggs
  • 1 3/4 cups sugar
  • 2 1/2 cups flour
  • 2 cups pumpkin filling
  • 1 cup vegetable oil
  • 2 small packages of instant vanilla pudding
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves

Frosting Glaze:

  • 2 cups powdered sugar
  • 3-4 tbsp. milk
  • 1 tsp. vanilla

Preheat oven to 375 degrees F. Fill a muffin pan with liners and spray with Pam. Set aside.

Combine all ingredients in a large mixing bowl.


Beat with an electric mixer until well combined.


Fill muffin tins about 3/4 full.


Bake for about 20 minutes or until a toothpick comes out clean. Allow them to sit in the pan for 2 minutes. Carefully remove muffins from pan and allow them to cool completely on a cooling rack.

While the muffins are baking, combine frosting glaze ingredients in a medium mixing bowl. Mix thoroughly. After you have transferred the muffins to a cooling rack, frost them. I usually just take the frosting in my fingers and drizzle it over the warm muffins.



These are melt in your mouth, moist muffins! Don’t worry, I wont judge if you eat two 😉

Thanks for stopping by and happy fall!


P.S.- If you want to make the best banana bread, trade out the pumpkin filling for ripe bananas and omit the nutmeg and cloves. Bake bread at 350 degrees F. for about 45-60 minutes or follow the directions above for banana muffins.


3 thoughts on “Pumpkin Muffins

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