If you’ve ever craved pumpkin pie but didn’t have the time (or patience) to make a whole one from scratch, I’ve got the answer: pumpkin pie muffins. Yes, you read that right—muffins made with actual pumpkin pie filling. They’re soft, spiced, and perfectly moist, with all the comforting flavors of a classic pumpkin dessert in grab-and-go form.

What I love about these muffins is how effortless they are. No rolling pie crusts, no fussing with custards—just a simple batter that comes together in one bowl. They bake up golden and fluffy in about 20 minutes, making them the perfect treat for busy mornings, lunchbox surprises, or cozy afternoons with a cup of coffee.

Whether you call them a shortcut pumpkin dessert or a clever twist on classic fall baking, these muffins will quickly become a household favorite. They taste like the holidays wrapped up in a paper liner, and honestly, they might even be better than pie (don’t tell Grandma I said that).

Why You’ll Love These Pumpkin Pie Muffins

Quick & easy – No crust, no stress, just mix and bake.
Perfect fall baking – Spiced, moist, and full of pumpkin goodness.
Versatile – Great for breakfast, snack, or dessert.
Crowd-pleasing – Makes 30 muffins—perfect for sharing or freezing.

Ingredients You’ll Need

3 cups (360 g) all-purpose flour
2 tbsp (30 g) pumpkin spice
2 tsp (10 g) baking soda
¾ tsp (4 g) salt
30 oz (850 g) pumpkin pie filling
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar
½ cup (120 ml) vegetable oil
½ cup (120 ml) whole milk
4 large eggs
2 tsp (10 ml) vanilla extract
1 cup (120 g) chopped nuts (optional)

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease two 12-count muffin tins or line with paper liners.
In a medium bowl, whisk flour, pumpkin spice, baking soda, and salt together.
In a large bowl, whisk eggs, both sugars, vegetable oil, milk, vanilla, and pumpkin pie filling until smooth.
Gently fold dry ingredients into wet until no flour streaks remain. Don’t overmix.
Stir in chopped nuts if using.
Scoop batter into muffin tins, filling about ¾ full.
Bake for 20–25 minutes, or until muffins spring back when touched and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack. Repeat with remaining batter.

Tips for Perfect Muffins with Pie Filling

Use pumpkin pie filling, not puree. The spices and sweetness are already built in.
Don’t overmix. A few streaks of batter are fine—overmixing makes muffins tough.
Want extra indulgence? Add a cream cheese swirl or top with streusel before baking.
Batch baking hack: Use an ice cream scoop for even muffins (and fewer drips).
Freezer-friendly: Wrap individually, freeze, and reheat in the microwave for a quick fall treat anytime.

A Story from My Kitchen

The first time I made these muffins, it was purely accidental. I had a can of pumpkin pie filling instead of pumpkin puree, and instead of running back to the store, I thought, “Why not?” Best baking mistake ever. The muffins came out rich, flavorful, and perfectly spiced—like little bites of pie without all the work. My kids now ask for them every fall, especially when school mornings get hectic. They love grabbing one on the way out the door, and I love that they’re getting something homemade and seasonal.

What to Serve with Pumpkin Pie Muffins

These muffins are wonderful warm from the oven with a pat of butter or cream cheese. They also make a sweet pairing with coffee, tea, or a chai latte for a cozy afternoon pick-me-up. For dessert, try drizzling them with a little caramel sauce or topping with whipped cream for that true “pumpkin pie” experience in muffin form.

How to Store Them

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps for up to 6 days—just warm slightly before eating.
Freezer: Freeze individually wrapped muffins for up to 3 months. Reheat in the microwave or oven for a fresh-baked taste.

FAQs About Pumpkin Pie Muffins

Can I use pumpkin puree instead of pie filling?

Yes, but you’ll need to add sugar and spices since puree is plain.

Can I make these muffins healthier?

Try swapping half the flour with whole wheat, and use honey or maple syrup instead of sugar.

Can I add mix-ins?

Absolutely! Chocolate chips, dried cranberries, or pecans make great add-ins.

Do these muffins taste like pie?

Yes—soft, spiced, and a little custardy thanks to the pie filling. They’re like portable pumpkin pie bites.

A Little Taste of Fall in Every Bite

These pumpkin pie muffins are everything you love about pumpkin dessert but easier, quicker, and perfectly portioned. Whether you’re making them for a cozy weekend, a school bake sale, or simply to stock the freezer with fall baking goodness, they’re sure to disappear fast. Bake a batch (or two) and watch them become a seasonal staple in your home.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Pie Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Amanda Thompson
Total Time: 35–40 minutes
Yield: 30 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Pumpkin Pie Muffins are the easiest way to enjoy the flavors of pumpkin pie without the fuss of a crust. Made with pumpkin pie filling, these muffins are moist, spiced, and perfectly sweet, making them ideal for breakfast, snacks, or dessert. Quick to bake and freezer-friendly, they’re a fall staple your whole family will love.

Ingredients

Scale

3 cups (360 g) all-purpose flour
2 tbsp (30 g) pumpkin spice
2 tsp (10 g) baking soda
¾ tsp (4 g) salt
30 oz (850 g) pumpkin pie filling
1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar
½ cup (120 ml) vegetable oil
½ cup (120 ml) whole milk
4 large eggs
2 tsp (10 ml) vanilla extract
1 cup (120 g) chopped nuts (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease two 12-count muffin tins or line with paper liners.
In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.
In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, milk, vanilla, and pumpkin pie filling until smooth.
Gently fold the dry mixture into the wet until just combined. Do not overmix.
Stir in chopped nuts, if using.
Scoop batter into muffin tins, filling each about ¾ full.
Bake 20–25 minutes, until a toothpick comes out clean and muffins spring back when touched.
Cool in the pan for 5 minutes, then transfer to a wire rack. Repeat with any remaining batter.

Notes

Always use pumpkin pie filling, not puree—it already includes spices and sweetness.

Don’t overmix to keep muffins light and tender.

Add-ons like chocolate chips, dried cranberries, or streusel topping make great variations.

These muffins freeze beautifully—wrap individually for quick grab-and-go treats.

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Category: Breakfast / Dessert
Method: Baking
Cuisine: American

Pumpkin Pie Muffins: A Fall Baking Favorite Made Easy with Pie Filling