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
-
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)
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