Halloween recipe to fall for


Hannah Backus

For those who dislike pumpkin, this recipe can be made using a baked and mashed sweet potato instead of pumpkin puree. Nevertheless, it is the perfect recipe for the fall holidays.

Those who know me also know that I absolutely love baking. Over the summer, I started my own business, Sweets and Such Bakery, and I baked and sold treats at the Canyon Farmers Market with my friend. I love baking pretty much anything, but my favorites are fall desserts. I absolutely love fall, and baking is a way for me to share treats with friends and family, especially when we come together for the holidays. Although it’s not yet November, it is time for all things pumpkin, including these delicious pumpkin spice muffins, which pair well with coffee or hot cocoa. I hope by sharing this recipe, you too can share and enjoy these muffins with those around you this Halloween. 



¾ cup sugar

2 eggs

½ cup oil

1 cup pumpkin puree

1 ½ cup flour

½ teaspoon salt

1 teaspoon baking soda

1 ½ teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground ginger



1.) Preheat oven to 350.

2.) In a large bowl, mix sugar, eggs, oil and pumpkin together.

3.) In a different bowl, combine all dry ingredients; gradually mix into previous mixture.

4.) Spoon the mixture into muffin tins, about half full.

5.) Bake at 350 for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Note: If desired, the pumpkin puree can be substituted with a baked and mashed sweet potato.