Pumpkin Pie Muffins

Pumpkin Pie Muffins

46
PChicki 0

"I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes."

Ingredients

50 m servings 241 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
  2. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
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Reviews

46
  1. 52 Ratings

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Due to the fact I was a confessed pumpkin hoarder during The Great Pumpkin Shortage a couple of years back, I find myself making more “pumpkin things” than I would prefer (because I still have a...

Great muffins with all the fabulous flavors of Fall that taste just like pumpkin pie without all the fuss! I cut the recipe in half and got six Texas sized-muffins. I cut the sugar back to one c...

I cut this recipe in half. I only made one change--instead of water, I used evaporated milk. I got twelve big muffins out of one recipe. Baked at 350*, they were done in 22 minutes. Excellent pu...

I have tried pretty much every single pumpkin muffin/bread recipe on this site, and they can all quit: THESE ARE THE MOST PERFECTLY AMAZING MUFFINS EVER!!! Hands down, just wonderful. Followed t...

These are so good! I try not to rate recipes that I make changes to but these are to wonderful not to shower it with as many stars as possible. Because I was low on white sugar I used 1/2 whit...

Great recipe! I only used 1 c sugar, and added 1 cup apple sauce in place of the oil. I also added some raisins and walnuts, and these muffins were delicious. I thought they would be too strong ...

I intended to make this exactly as written but discovered that I had only canned pumpkin, not pumpkin pic filling. Google to the rescue, the difference between the two is simply some added spic...

This is an outstanding recipe! I took them to church this morning and everyone loved them! I did make one substitution. I didn't have wheat flour on hand, so I substitued white flour (conversion...

I halved the recipe and made 12 large muffins. After they disappeared (eaten) very quickly, I made another dozen, added 1/2 teaspoon ground cloves, 1 teaspoon Molassis (sp?),1/2 cup each raisins...