The first wave of pumpkin in the culinary arena did not make me happy. Pumpkin spice lattes at the outset of September? Come on Starbucks, I’m still enjoying summer, thank you very much. Then, my friend had me traversing with him through the city to pick up his new favorite beer, a pumpkin variety of course. The sweaty bike ride to get there made me feel a bit wrong about sipping on the brew, no matter how cold and tasty it was. (Though, if you like pumpkin beer, you should likely try this. I’m not even generally the biggest fan, but this one had such an amazing depth of flavor.)

I admit, however, I’m a pumpkin lover, not hater. Once my love of boots and sweaters finally pulls me to let go of summer, the orange puree quickly starts creeping into my own culinary world. From soup to oatmeal to cookies, my tastebuds welcome pumpkin in all forms. Luckily, the it’s packed with a bunch of healthy stuff, so my body can welcome it, too. Yes please to the fiber, beta-carotene, vitamin C and potassium.

My latest and first pumpkin recipe of the season is this muffin one. These are super moist, reminiscent of everyone’s favorite Thanksgiving pie, but with all the best qualities of a portable cake.

The muffins will hit the sweet spot, but aren’t overpowering in this way. This enables them to serve as a nice breakfast option, too. If you’re ready for fall, then I’m betting your tastebuds are ready for these.

Pumpkin Pie Muffins

Yield: Makes 15 muffins


  • -1 cup whole wheat flour
  • -1/2 cup white flour
  • -3/4 cup light brown sugar
  • -1 tsp. baking powder
  • -1 tsp. baking soda
  • -1 tsp. pumpkin pie spice
  • -Pinch of salt
  • -15 oz. pumpkin puree
  • -1/2 cup vegetable oil
  • -1/4 cup soy milk
  • -2 large eggs
  • -1/2 tsp. vanilla extract
  • -1/2 cup chocolate chips, optional
  • -Cinnamon and sugar, to sprinkle


  1. Preheat oven 400F. Place muffin liners in muffin tin.
  2. In a large mixing bowl, combine flours, baking powder, baking soda, sugar, pumpkin spice and salt.
  3. In a medium bowl, whisk pumpkin, oil, milk, eggs and vanilla extract. Add wet ingredients to dry, and mix until just combined. (Do not over mix.)
  4. Spoon mixture into muffin tin. Sprinkle chocolate chips on top, if desired. Bake 23-28 minutes, or until toothpick inserted is clean. Lightly dust tops with cinnamon, and if not using choc. chips, dust with sugar as well.
  5. Cool on wire rack, and then enjoy!

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0 Responses to Pumpkin Pie Muffins

  1. They look fantastic. So pretty!

  2. Katie says:

    Just put these in the oven! I subbed in coconut sugar and used all whole wheat flour. I also just mixed the chocolate chips in bc I made mini muffins for my kiddos. 🙂

  3. I used to think that pumpkin and chocolate didn’t go together well, then I tried pumpkin bread with chocolate chips….I am now a convert. Now I plan to adapt your recipe for a gluten free kitchen. Thanks for breaking us into fall.

    • It’s funny because I made these for my sister and she was skeptical about the chocolate/pumpkin combination. I didn’t think twice I guess because I love chocolate in all forms of muffins. It’s a great fall treat!

  4. Johanna says:

    Mmmm! Been craving pumpkin lately and I’m definitely going to try these! Perhaps a slightly healthier alternative to my favorite pumpkin chocolate chip cookies!

  5. Love the fact that there’s no butter in the recipe .I’m definitely trying this tomorrow! Perfect for Fall!

  6. […] the pumpkin bug finally hit me, the results were glorious – these Pumpkin Pie Muffins were a huge success. Ever since their departure from the oven, I had been antsy to get my hands on […]

  7. […] be enjoying any until then. Though of course, I’ll certainly be enjoying other recipes, like Pumpkin Pie Muffins and this rendition of overnight […]

  8. Ben says:

    I am so going to make these. The pictures look sooooo good!

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