Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Pumpkin Pie Muffins
Recipe for how to make pumpkin muffins. Made with real pumpkin puree and pumpkin spice blend of cinnamon, ginger, cloves and nutmeg.
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
18
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
Preheat oven to 350F.
Grease muffin tins or line them with muffin cups.
Whisk together the pumpkin puree, eggs, oil, brown sugar, vanilla and yogurt until smooth.
In a separate bowl, whisk together the flour, salt, baking soda, baking powder cinnamon, ground ginger, ground cloves and nutmeg.
Fold the flour mixture into the wet mixture until combined and all the dry mixture is wet. Be careful not to over mix.
Spoon into prepared muffin cups. This recipe will make 18 large muffins.
Sprinkle some pumpkin seeds on top of the muffin batter in each cup.
Place on the middle rack of the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool the muffins before removing them from the muffin tin.
Nutrition
Per serving:
Calories:
269
kcal
Carbohydrates:
42
g
Protein:
4
g
Fat:
10
g
Saturated Fat:
2
g
Cholesterol:
28
mg
Sodium:
272
mg
Fiber:
1
g
Sugar:
25
g
Nutrition Disclaimer