Pumpkin Pie Muffins Recipe - Allrecipes.com
Pumpkin Pie Muffins Recipe
  • READY IN 50 mins

Pumpkin Pie Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 dozen muffins Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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 More Reviews

Oct 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.

Oct 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!

Nov 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.

Oct 28, 2013

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.

Mar 14, 2014

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 and toasted walnuts. Had to cook for 40 minutes. They are AMAZING. Everyone who tastes them wants the recipe! A really nice "heavy" muffin. Thanks!

Nov 19, 2013

Knowing that no one else in the house eats pumpkin I was prepared to eat them all and get my pumpkin fix for the year, but my husband said he would 'try' them. Out of the oven, he downed 4 and said, "you're going to have to make these again!" When my daughter also liked them I knew I had a hit, and after they cooled, with the cream cheese icing they were hard to put down! I did loose track of my count and am sure I only put 2 1/2 cups sugar--and trying to be healthy I tried using 1/2 c. millet flour for the 1/2 c. white flour. Never used millet flour before, but obviously it was ok!

Sep 30, 2014

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.

Mar 01, 2014

I substituted a gluten free flour mix for both the other flours. The muffins turned out amazing! Better than many other regular "gluten" muffins that I've made.


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 336 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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