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
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!
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.
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.
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.
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!
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.
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.
These were amazing. So easy to make, and hubby LOVED them. I didn't change a thing except I halved the recipe. YUM!
* 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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