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Never Fail Pumpkin Muffins A Vintage Recipe Project
Never Fail Pumpkin Muffin recipe is a vintage recipe project remake.
I tested out a Never Fail Muffin vintage recipe fornever fail cupcakesmonths ago. Iwanted to retest the recipe again using butter. The original Never Fail Pumpkin Muffin recipe called for lard.
I didn't have any lard on hand so Iused shortening.I wasn't happy with the flavor of the testbatch of cupcakes and suspected it was the shortening.
The other night I had a chance to try out the recipe again, this time using butter.
I had a half can of pumpkin leftover from the White Chocolate Pumpkin Fudge I had madeearlier and decided to try the recipe out again.
I was very happy with the way the recipe turned out. Thebutter made all the difference.
But the cupcakes now have a denser texture to them. So Iasked myself a question.
What is the difference between acupcake and a muffin? I think the difference is the texture.
All muffins have avery dense texture.
Most cupcakes have a light and airy texture.
So now my Never Fail Cupcake recipe turned into a NeverFail Pumpkin Muffin recipe.
The recipe is very versatile and you can change it up bysubstituting any fruit you have on hand. Want blueberrymuffins? Add a cup of blueberries instead of the cannedpumpkin.
Want apple muffins? Add ¾ a cup of applesauce,and so on. Do you have some homemade jam on hand that youwould like to use to flavor them? Add a cup of jam to therecipe.
How To Make Never Fail Pumpkin Muffins
Ingredients
- 1 egg
- ¾ cup of canned pumpkin
- ½ cup softened butter
- 1 ½ cup all purpose unbleached flour
- ½ cup of evaporated milk
- 1 cup granulated sugar
- 1 ½ tsp baking soda
- ½ cup hot water
Pumpkin Glaze Ingredients
- ¾ cup powdered sugar
- 1 ½ tbs milk
- ¼ tsp vanilla extract
- ¼ to ½ tsp pumpkin pie spice
Directions To Make Never Fail Pumpkin Muffins
- Put all of the ingredients in the bowl of a mixer and beat on medium until evenly combined.
- Line your muffin pan with cupcake papers.
- Use an ice cream scoop to fill the cupcake papers.
- If you want you can fill all 12 cupcake wells using the entire batch of batter and make 12 large instead of making 18 medium muffins.
- Bake at 375 degrees for 15 to 18 minutes.
- Makes 12 to 18 Pumpkin Muffins
Directions to make Pumpkin Muffin Glaze
- Whisk the pumpkin pie spice with the powdered sugar.
- Add the vanilla extract and the milk. Whisk until smooth and lump free.
- Drizzle over completely cooled muffins.
Print the No Fail Pumpkin Muffins recipe below
Never Fail Pumpkin Muffins
Arlene Mobley - Flour On My Face
Never Fail Pumpkin Muffins are an old-fashionedrecipe like grandma made. This Fall flavored muffin recipe is perfect for breakfast or dessert.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 245 kcal
Ingredients
- 1 egg
- ¾ cup canned pumpkin
- ½ cup softened butter
- 1 ½ cup all purpose unbleached flour
- ½ cup evaporated milk
- 1 cup granulated sugar
- 1 ½ tsp baking soda
- ½ cup hot water
Pumpkin Glaze
- ¾ cup powdered sugar
- 1 ½ tbs milk
- ¼ tsp vanilla extract
- ¼ to ½ tsp pumpkin pie spice
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Instructions
To make the muffins
Put all of the ingredients in the bowl of a mixer and beat on medium until evenly combined.
Line your muffin pan with cupcake papers.
Use an ice cream scoop to fill the cupcake papers. If you want you can fill all 12 cupcake wells using the entire batch of batter and make 12 large instead of making 18 medium muffins.
Bake at 375 degrees for 15 to 18 minutes.
To Make the Glaze
Whisk the pumpkin pie spice with the powdered sugar.
Add the vanilla extract and the milk. Whisk until smooth and lump free.
Drizzle over completely cooled muffins.
Nutrition
Serving: 1muffinCalories: 245kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 224mgPotassium: 91mgFiber: 1gSugar: 26gVitamin A: 2668IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
Check out all my fall inspired recipes on the Flour On My Face Fall Recipes Page
More Muffins
- Pumpkin Spice Peanut Butter Muffins
- Instant Pot Blueberry Muffin Bites
- Scrambled Egg Breakfast Muffins
- 25 Fall Muffin Recipes
About Arlene Mobley
Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.
Reader Interactions
Comments
Karren
I love muffins, easy to make and store and these look great. I am a new follower from Fuel My Blog. Will be adding you to links on my blog. I am now a new follower and hope you will do the same. Thanks Karren
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Krista {Budget Gourmet Mom}
Those look unbelievably good! I just love pumpkin baked goods!
Reply
redkathy
Oh these look great! Made two loaves of pumpkin bread yesterday and still have enough pumpkin to bake these. Love the one bowl method too. Great for late night bakers like me.
Reply
Blue Cotton Memory
The look delicious - and perfect for this season!!!
Reply
Rachel
Nice muffins. I love all the pumpkin in there - it seems like more than is called for in many pumpkin muffins recipes. Good to know it will never fail!
Reply
Parsley Sage
I'll take a muffin over a cupcake any day. So yummy! Buzzed 🙂
Reply
Elyse @The Cultural Dish
These look great! I like you phrased the difference between a cupcake and a muffin because I never really thought about it! Thanks for sharing!
Reply
Tina
Sometimes vintage is the way to go for classic flavor. These muffins do look rustic and tasty. The glaze is a nice touch also. Yum!
Reply
Kelly | Eat Yourself Skinny
Mmm these pumpkin muffins look delicious and I love your presentation!! 🙂
Reply
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