Pumpkin Pie Muffins Recipe

Name: Pumpkin Pie Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (optional); brown sugar

Servings: persons

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 (optional)
brown sugar

1
In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
2
In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
3
Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch.
4
Sprinkle brown sugar to taste over the tops of each.
5
Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.

1281

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/4 cups all-purpose flour, 1 cup sugar, 1 cup brown sugar, 2 teaspoons baking soda, and more.

Yes, Pumpkin Pie Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Muffins

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