I recently opened a can of pumpkin puree and had some leftover, so I turned it into pumpkin pie muffins. Warm spices—cinnamon, ground ginger, nutmeg and cloves—combined with pumpkin create a flavor very reminiscent of classic Thanksgiving pie.
A sprinkle of toasted shelled pumpkin seeds (pepitas) on top adds a pleasant crunch to each moist muffin.
Ingredient Notes
- Pumpkin puree – Use canned pumpkin labeled 100% pumpkin or pumpkin puree. Do not use canned pumpkin pie filling, which contains added sugars and spices.
- Eggs – Provide structure and moisture for the muffins.
- Oil – Vegetable oil works well, but you can substitute other neutral oils if preferred.
- Yogurt – Plain yogurt adds moisture and a slight tang; sour cream can be used as an alternative.
- Brown sugar – Adds sweetness and a rich caramel note from the molasses.
- Vanilla – Enhances the overall flavor.
- Spices – Cinnamon, ground ginger, ground cloves and nutmeg. If you prefer, use a prepared pumpkin spice blend instead.
- Flour – All-purpose flour is perfect for these muffins.
- Baking powder – Helps the muffins rise.
- Baking soda – Works with the acidic yogurt and pumpkin for lift.
- Pepitas – Shelled pumpkin seeds toasted and sprinkled on top for texture.
How To Make Pumpkin Muffins
Combine the pumpkin puree, eggs, oil, yogurt, brown sugar and vanilla in a bowl. Whisk until the mixture is smooth and uniform. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and spices.
Gradually fold the dry ingredients into the wet mixture, stirring gently until no dry streaks remain. Avoid overmixing to keep the muffins tender.
I find it easiest to mix wet ingredients first, then sift or whisk dry ingredients separately before folding them into the wet mix.
How Long To Bake Muffins
Spoon the batter into a greased muffin tin or into paper liners. Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
When baking is complete, transfer the muffin tin to a wire rack and allow the muffins to cool slightly before removing them.
More Fall Recipes!
If you enjoy seasonal baking, consider trying other fall recipes that pair well with pumpkin flavors.
- Pumpkin loaf – A loaf version with similar spices and moist texture.
- Roasted pumpkin seeds – If you saved the seeds from a pumpkin, roasting them is an easy, tasty snack.
- Pumpkin pie spice blend – Make your own spice mix to use in a variety of recipes.
- Butterkin squash soup – A comforting, silky soup perfect for crisp autumn days.
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
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Preheat the oven to 350°F (175°C).
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Grease a muffin tin or line with paper cups.
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Whisk together pumpkin puree, eggs, oil, brown sugar, vanilla and yogurt until smooth.
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In a separate bowl, whisk flour, salt, baking soda, baking powder, cinnamon, ground ginger, ground cloves and nutmeg.
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Fold the dry mixture into the wet ingredients until just combined; avoid overmixing.
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Spoon the batter into prepared muffin cups. This recipe yields about 18 large muffins.
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Sprinkle pepitas on top of each muffin before baking.
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Bake on the middle oven rack for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool before removing them from the tin.
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Nutrition
Per serving:
Nutrition information provided as a guideline.