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Pumpkin Pie Muffins

Pumpkin Pie Muffins

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PChicki

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.

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Nutrition

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

Based on a 2,000 calorie diet

Directions

  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

naples34102
59
10/16/2013

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 hoard of pumpkin left). I make a lot of pumpkin breads and muffins and chose this recipe because it was a little different, as it calls for twice the amount of pumpkin to flour as other, similar, recipes. Plus, it called for half whole wheat flour, which I don’t often use. I’d call them the ideal breakfast muffin as they are light, fluffy, and only lightly sweet and spiced. In addition to great, breakfast-y taste they were beautifully risen and nicely domed. I prepared the recipe just as written – and it needs no changes.

Jillian
46
10/15/2013

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 cup and used half white and half brown sugar. I also opted for milk vs. water and added a generous tsp. of vanilla along with a handful of raisins I had on hand. This is a great base for add-in's such as dried cranberries, raisins, nuts, or chocolate chips. Before popping them into the oven I topped them off with some turbinado sugar for a little extra crunch. These baked up beautifully and were perfect with a piping hot cup of tea!

Sarah Jo
35
11/19/2013

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 pumpkin muffin. Very moist and full of flavor.