Pumpkin Pie Muffins are a delightful treat that combine the warm flavors of fall in a portable form. Perfect for breakfast or as a snack, the muffins bring together sweet pumpkin pie filling and a hint of cinnamon to create a cozy experience with every bite.
When making Pumpkin Pie Muffins, consider using whole wheat flour for a healthier twist or substituting the vegetable oil with applesauce for a lower-fat option. If you have nut allergies, feel free to leave out the raisins or replace them with chocolate chips for a fun spin. Always choose high-quality canned pumpkin pie filling for the best flavor.
Muffins & Cupcakes
Pumpkin Pie Muffins Recipe
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 pinch cinnamon
- 2 cups canned pumpkin pie filling
- 2/3 cup vegetable oil
- 3 eggs
- 1 cup raisins, brown sugar
Instructions
- In a large bowl, mix together 3 1/4 cups all-purpose flour, 1 cup sugar, 1 cup brown sugar, 2 teaspoons baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, and a pinch of cinnamon until well combined.
- In a small bowl, beat together 3 eggs with 2/3 cup vegetable oil and 2 cups canned pumpkin pie filling; if using, stir in 1 cup of raisins until evenly distributed.
- Pour the batter into a greased muffin tin, filling each cup most of the way; there should be enough batter for about 18 muffins, so don’t worry if there’s some leftover after the first batch.
- Sprinkle brown sugar over the tops of each muffin to taste, adding that extra touch of sweetness.
- Bake in a preheated oven at 350 degrees F for 15-18 minutes, until a toothpick inserted into the middle of one muffin comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 4 of 4: