Wayside Inn Pumpkin Muffins are some of the best Pumpkin Muffins you’ll ever eat! No kidding. These muffins have a deliciously spiced pumpkin batter and add soaked raisins so they’re plump and absorb the wonderful flavors from the batter. I have pumpkin muffin recipe with chocolate chips in the batter that is extremely good, but there’s just something about all the spices and raisins that make these really scrumptious muffins.

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Back in the 1990s when we lived in Massachusetts we used to stop by Longfellow’s Wayside Inn in Sudbury on special occasions for a meal. It was a pretty expensive place to eat on the small salary we lived on at the time, so meals there were a real treat. After we moved to Texas in 1996 we would often revisit New England. Many times we would make a special trip just to eat at the Wayside Inn.

We did that a couple of years ago when we were visiting friends in Vermont during the fall. We stopped in for lunch and the waitress brought us a basket of homemade wheat rolls and Pumpkin Muffins. Oh, my. There may have been four or five of their miniature Pumpkin Muffins in the basket, but I think I only allowed John to eat one of them!

I forgot about those muffins until someone made a comment on my Longfellow’s Wayside Inn Corn Muffins and asked me if I had the Pumpkin Muffins recipe. So I decided to look for my cookbook. I looked and searched and hunted among all my cookbooks but couldn’t find it. I must have looked three or four times. I still couldn’t find it.

I knew that I wouldn’t have thrown it out when we moved into our new home, so I gave it one last try. My cookbooks are on very high shelves so I pulled out the ladder and hunted inside each one to see if it could have gotten stuck in one of my other cookbooks by mistake. Sure enough. I finally found it and hunted in their cookbook for the recipe.

I was in seventh heaven. Now, their directions assume you already know how to make muffins because they left out a lot of steps. But I went ahead and rewrote directions so that they would include everything you really need to do (especially if you’re a novice cook and not used to the terminology). This recipe is pretty old and some of the things we rarely do in recipes these days.

Regardless, our pastor and his family came home sick from their Thanksgiving holiday so I offered to bring them a meal. I made a delicious Turkey and Vegetable Soup, along with Gluten Free Cheddar Bay Biscuits and these muffins. None of them had ever had pumpkin muffins with raisins before and they thought that’s what made them so special. Even the kids loved these fabulous Wayside Inn Pumpkin Muffins.

If you want a spectacular muffin to make for Christmas or any other holiday breakfast, I can’t recommend Wayside Inn Pumpkin Muffins enough. They’re to die for. 🙂 And, I’ll bet you’ll have a really hard time just eating one!

Wayside Inn Pumpkin Muffins are some of the BEST pumpkin muffins you’ll ever eat.

I made these to go along with a Turkey Vegetable Soup.

Wayside Inn Pumpkin Muffins were served to us for lunch. They’re really good any time of the day and for any meal!

These Pumpkin Muffins are heavenly.

Here’s what I did.

I used these ingredients.

Place sugar, eggs, pumpkin, cinnamon, nutmeg, cloves, baking powder, baking soda, salt and oil in a large mixing bowl.

Mix with an electric mixer until smooth.

Meanwhile, soak raisin in hot water for about 30 minutes. Drain water and discard.

Add soaked raisins (minus liquid) and UNBLEACHED flour to mixing bowl. (Bleached flour toughens baked goods).

Stir with a wooden spoon to combine.

Spray miniature muffin tins with cooking spray. Spoon pumpkin mixture into muffin tins until almost full.

Bake at 400 for about 15-20 minutes or until a toothpick inserted in center comes out clean.

While the original recipe suggests using regular sized muffin tins, I used miniature muffins because that’s how they were served to us at the Wayside Inn.

The raisins help make these muffins very moist and delicious.

These muffins are great to take along to your office for breakfast. Everyone will love them.

These irresistible muffins are not only terrific for breakfast, but they’re great snacks and sides for lunch menus.

Here’s the recipe.

WAYSIDE INN PUMPKIN MUFFINS

(Recipe adapted from the Wayside Inn Cookbook)

Wayside Inn Pumpkin Muffins

Teresa Ambra

Wayside Inn Pumpkin Muffins are scrumptious. The recipe is from the kitchen of the historic Longfellow's Wayside Inn in Sudbury, Massachusetts. They are terrific for a holiday breakfast like Thanksgiving or Christmas. However, the restaurant served these muffins to us for lunch! They are great snacks any time of the day during the fall season. After one bite of these spectacular muffins you'll want seconds.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 24

Calories 200 kcal

Equipment

• 2 24-tin miniature muffin pans or two 12-tin regular muffin pans
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 small bowl to reconstitute raisins

Ingredients

  

1x2x3x

• 8 oz. raisins soaked
• 3/4 to 1 cup water (to soak raisins in; discard after soaking raisins)
• 15 oz. can pumpkin
• 1 3/4 cups granulated sugar
• 3/4 cup eggs or 4 large eggs
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cinnamon
• 1/2 cup canola oil or coconut oil
• 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 2 tsp. baking powder

Instructions

 

• Soak raisins in about a cup of hot water about 15-30 minutes, or until plump.
• Drain; discard juice.
• Place pumpkin, granulated sugar, eggs, baking soda, salt, baking powder, cloves, nutmeg, cinnamon and oil in a large mixing bowl.
• Mix ingredients thoroughly with an electric mixer.
• Add flour and soaked raisins and stir with a wooden spoon just until incorporated.
• Do not overmix the batter.
• Grease muffin tins and spoon batter evenly into 24 muffin tins.
• Bake at 400° until golden brown – about 15-20 minutes.
• Yield: 2 dozen regular-sized muffins or 4 dozen miniature muffins.

Notes

NOTE: My cooking time was based on using miniature muffin tins. If you use regular sized muffin tins your baking time may be longer.

 

Recipe adapted from Wayside Inn Cookbook.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 200kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 28mgSodium: 155mgPotassium: 143mgFiber: 2gSugar: 15gVitamin A: 2799IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Keyword breakfast, brunch, muffins, pumpkin, raisins

Tried this recipe?Let us know how it was!

Why not try these muffins for your next holiday breakfast?

Wayside Inn Pumpkin Muffins are so delectable you won’t want to stop at just one!

I liked making these miniature-sized because they’re so easy to plop into your mouth. You’ll be drooling in no time!

Wayside Inn Pumpkin Muffins are delectable. You’ll be hard pressed not to pop two or three of these into your mouth at the same time!

You may also enjoy these delicious recipes!

Pumpkin Chocolate Chip Muffins

Longfellow’s Wayside Inn Corn Muffins

Pumpkin Snickerdoodle Bread

Wayside Inn Pumpkin Muffins

Teresa Ambra

Wayside Inn Pumpkin Muffins are scrumptious. The recipe is from the kitchen of the historic Longfellow’s Wayside Inn in Sudbury, Massachusetts. They are terrific for a holiday breakfast like Thanksgiving or Christmas. However, the restaurant served these muffins to us for lunch! They are great snacks any time of the day during the fall season. After one bite of these spectacular muffins you’ll want seconds.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 24

Calories 200 kcal

Equipment

• 2 24-tin miniature muffin pans or two 12-tin regular muffin pans
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 small bowl to reconstitute raisins

Ingredients

  

1x2x3x

• 8 oz. raisins soaked
• 3/4 to 1 cup water (to soak raisins in; discard after soaking raisins)
• 15 oz. can pumpkin
• 1 3/4 cups granulated sugar
• 3/4 cup eggs or 4 large eggs
• 1 tsp. baking soda
• 1/2 tsp. sea salt
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cinnamon
• 1/2 cup canola oil or coconut oil
• 3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
• 2 tsp. baking powder

Instructions

 

• Soak raisins in about a cup of hot water about 15-30 minutes, or until plump.
• Drain; discard juice.
• Place pumpkin, granulated sugar, eggs, baking soda, salt, baking powder, cloves, nutmeg, cinnamon and oil in a large mixing bowl.
• Mix ingredients thoroughly with an electric mixer.
• Add flour and soaked raisins and stir with a wooden spoon just until incorporated.
• Do not overmix the batter.
• Grease muffin tins and spoon batter evenly into 24 muffin tins.
• Bake at 400° until golden brown – about 15-20 minutes.
• Yield: 2 dozen regular-sized muffins or 4 dozen miniature muffins.

Notes

NOTE: My cooking time was based on using miniature muffin tins. If you use regular sized muffin tins your baking time may be longer.

 

Recipe adapted from Wayside Inn Cookbook.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 200kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 28mgSodium: 155mgPotassium: 143mgFiber: 2gSugar: 15gVitamin A: 2799IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Keyword breakfast, brunch, muffins, pumpkin, raisins

Tried this recipe?Let us know how it was!