Pumpkin Pie Muffins
These muffins are all about fall vibes! They are made with with real pumpkin puree and seasoned with pumpkin spice.
The other day, I had to open up a can of pumpkin puree and there was a bit leftover. Not wanting it to go to waste, I decided to make some pumpkin pie muffins. The blend of cinnamon, ground ginger, nutmeg and cloves along with the pumpkin made these muffins taste just like my favourite thanksgiving pie.
Topped with some toasted shelled pumpkin seeds aka pepitas and they gave a nice crunch to a very moist muffin.
Ingredient Notes
- Pumpkin puree – this is canned pumpkin. If you purchase pumpkin in a can, there are two types: pumpkin puree and pumpkin pie filling. Make sure to purchase the can that says 100% pumpkin or pumpkin puree. Cans that say pie filling have more ingredients mixed in with the pumpkin.
- Eggs –
- Oil – I use vegetable oil, but other kinds can also be used.
- Yogurt – I have also used sour cream which works very well.
- Brown sugar – I love the deep caramel flavour from the molasses in the brown sugar.
- Vanilla –
- Spices – cinnamon, ground ginger, ground cloves, ground nutmeg, salt. If desired, you could also just use a pumpkin spice blend as well.
- Flour – all purpose flour will be great for these muffins.
- Baking powder
- Baking soda
- Pepitas – these are shelled pumpkin seeds and sprinkled on top of the muffins to give a toasty crunch.
How To Make Pumpkin Muffins
To make this muffin batter, add the pumpkin puree, eggs, oil, yogurt, brown sugar, and vanilla to a bowl. Whisk them thoroughly so that it is smooth and well combined. In a separate bowl, sift together all the remaining ingredients, except the pepitas.
Slowly dump the dry ingredients into the wet mixture, folding and gently stirring. Keep going until all the dry ingredients have been mixed in and you do not see any pockets of flour.
Any time I bake muffins or loaves, I find it easiest to start mixing the wet ingredients together. Then I sift the dry ingredients in a separate bowl and mix them into the wet ingredients.
How Long To Bake Muffins
Spoon the muffin batter into a muffin tray that is either greased or been lined with paper muffin liners. Bake in a 350F oven for 20-25 minutes.
Once they are finished baking place the muffin tray on a wire rack to cool.
More Fall Recipes!
If you are looking for more recipes with a fall flair, then check out these ideas.
- Pumpkin Loaf – Similar to the muffins, but baked in a loaf. Moist, delicious and easy to make!
- How To Roast Pumpkin Seeds – If you hollowed out a pumpkin, then you may have some seeds and roasting them is a fun and tasty fall treat!
- Pumpkin Pie Spice – Make your own blend of pumpkin spice that can be used in many different recipes.
- Butterkin Squash Soup – Similar to butternut, the butterkin is great for soup and this is perfect for those fall months.
Pumpkin Pie Muffins
Ingredients
- 1 1/2 cups pumpkin puree
- 3 eggs
- 2/3 cup vegetable oil
- 2 cups brown sugar
- 1 tsp vanilla
- 1/3 cup plain yogurt
- 2 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/3 cup pepitas
Instructions
- Preheat oven to 350F.
- Grease muffin tins or line them with muffin cups.
- Whisk together the pumpkin puree, eggs, oil, brown sugar, vanilla and yogurt until smooth.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder cinnamon, ground ginger, ground cloves and nutmeg.
- Fold the flour mixture into the wet mixture until combined and all the dry mixture is wet. Be careful not to over mix.
- Spoon into prepared muffin cups. This recipe will make 18 large muffins.
- Sprinkle some pumpkin seeds on top of the muffin batter in each cup.
- Place on the middle rack of the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins before removing them from the muffin tin.
Nutrition
Per serving:
