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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Follow this quick and easy recipe for perfect pumpkin pie.
See how to make moist, spiced pumpkin muffins loaded with chocolate chips.
These muffins are moist and tasty, and freeze well.