Pumpkin Pie Muffins recipe

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Ingredients

1 ½ cups whole wheat flour
1 ½ cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
1 (30 ounce) can pumpkin pie filling (such as Libby's®)
3 cups white sugar, or more to taste
½ cup vegetable oil
½ cup water
4 large eggs

Nutrition Info

241.1 calories
carbohydrate: 46.1 g
cholesterol: 31 mg
fat: 5.7 g
fiber: 4.1 g
protein: 3.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 336.4 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 dozen muffins

Recipe Note

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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