From Halloween on through the holidays, pumpkin muffins, pies, cookies and bread just seem right. This recipe is a Haubenreich family tradition, shared by Mary Ann Haubenreich of Knoxville, Tennessee.


  • 3 c   Flour
  • 2 c   Sugar
  • 1 t   Soda
  • 2 t   Cinnamon
  • ½ t Nutmeg
  • 1 t   Salt
  • 1 c  Oil
  • 4     Eggs
  • 2 c   Pumpkin, cooked fresh or canned
  • 1 c   Nuts, chopped
  • 1 t   Vanilla


  • Mix together first six ingredients. Make a well in the mixture and add pumpkin, eggs and oil. Mix until smooth. Add nuts and vanilla.
  • If loaves are desired, pour into 2 loaf pans and bake 50-60 m at 350oF.
  • If muffins are preferred, use 30 muffin cups in pans, bake 20 m at 350oF.

For an alternative, also delicious, instead of the 2 C pumpkin substitute 1 cup pumpkin plus 1 cup crushed pineapple OR 2 very ripe bananas.

If desired, add ¼ cup coconut to the mix before cooking.