Pumpkin Pie Muffins

Pumpkin Pie Muffins

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PChicki 0

"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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50 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 71 Ratings

Most helpful positive review

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...

Most helpful critical review

All I could taste was wheat.

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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...

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 c...

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 pu...

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 t...

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 ...

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 spic...

This is an outstanding recipe! I took them to church this morning and everyone loved them! I did make one substitution. I didn't have wheat flour on hand, so I substitued white flour (conversion...

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 whit...

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...

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