Recipe by 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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1 1/2 cups
whole wheat flour
1 1/2 cups
pumpkin pie spice
1 1/2 teaspoons
1 (30 ounce) can
pumpkin pie filling (such as Libby's®)
white sugar, or more to taste
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.
All I could taste was wheat.
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!
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.
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 the recipe almost to the letter, but i used all whole wheat flour and all brown sugar (all i had on hand), added about a tsp. of cloves (because I am a clove addict ), and I added a bunch of pecans - 'cause you can't go wrong with pecans - and they were amazing! Moist and flavorful and perfectly sweet. I had cream cheese icing on hand but I decided I prefer them without - they are so sweet and moist they need no further accoutrements.
Also found it this batter makes a fabulous cake with no changes needed - it was late and I was tired and so after getting 17 hefty muffins out of the recipe I threw the rest of the batter in a small, greased cake pan and baked it until a toothpick came out clean (I didn't time it - maybe 40 minutes?), and the result was an amazing cake that I took to work for my girls. It was gone in minutes, with rave reviews.
Seriously, there is a pumpkin bread recipe on this site that has like, 2,000 positive reviews and is in the hall of fame - it cannot hold a candle to this, not even close. Thank you, PChicki - I will never, ever waste my time on any other pumpkin muffin/cake recipe again - let all other chefs be on notice to throw in the towel; this is THE ONE!
A thousand stars sister, well done!
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 white and 1/2 brown and used all purpose flour instead of 1/2 wheat (I didn't have any wheat). Then last, I added some vanilla. I saw where some put icing and added nuts and raisins. I had decided to drizzle some icing over them but after tasting them, I decided to leave perfection alone.
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 with 5 tsp of pumpkin pie spice but it was just perfect for my family.
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 spices and sugar to the pie filling. I used the canned pumpkin, did not add extra sugar, but did add some extra pumpkin pie spice. I didn't measure, but it was about 1 1/2 or 2 teaspoons. They were absolutely sumptuous! I got 21 large muffins, baked for 34 minutes at 350 degrees. You will not be disappointed with this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Pie Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 51
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