Filed Under: Breakfast | Fall | Healthy | Muffin

Pumpkin Pie Muffins

Recipe By Tessa Arias
October 30th, 2009

Pumpkin Pie Muffins are sweet, moist, and full of flavorful spice!   

Yield: 12 muffins

Prep Time: 5 minutes

Cook: 20 minutes

Pumpkin Pie Muffins are sweet, moist, and full of flavorful spice!

Pumpkin Pie Muffins

Pumpkin Pie Muffins

Another muffin post? Another Ellie Krieger post? I promise I’ll get out of this habit of redundancy. I do have some posts coming up that feature different recipes, and some exciting news! This post is a day late, sorry Craving Ellie in My Belly members. I was unusually busy yesterday and didn’t have time to post. However, I was super excited when I saw this recipe, chosen by Oddball Oven Mitt, was up for the week of Halloween.

Time for another Ellie Krieger recipe analysis. This muffin recipe has somewhat of a large list of ingredients that might be hard to find for some people. I noticed a few Craving Ellie members and some people who reviewed the recipe on made some ingredient swaps. Applesauce or yogurt for the canola oil, maple syrup for the molasses (I think I might try that if I ever make this recipe again), doubling the spices, adding chocolate chips (might try that too), or adding pecans or walnuts. I made the recipe as written except for the pumpkin seeds, I couldn’t find any at the 2 of my local grocery stores I tried (weird, right?).

My verdict on the Pumpkin Pie muffins? They were good, but not amazing. They were more ‘spicy’ than sweet, which makes them nice for breakfast or a snack. I used a generous hand when measuring the spices since some reviewers complained that the muffins were too bland and would double the spices next time. I definitely think I missed out on a necessary texture component by excluding the pumpkin seeds, these muffins needed a little crunch. They were very moist in texture though, which is hard to achieve when making a healthy recipe so props to Ellie. If I make them again I would swap the molasses for maple syrup and perhaps make a pecan-brown sugar topping and bake them in muffin liners so they look cuter (yes, cuteness should be a factor!).

How to make
Pumpkin Pie Muffins

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Inactive Time 15 minutes
Total Time: 40 minutes
Pumpkin Pie Muffins are sweet, moist, and full of flavorful spice!   


  • Cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole-grain pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup packed dark brown sugar
  • 3 tablespoons unsulphered molasses
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 3/4 cup lowfat buttermilk
  • 1/4 cup raw, unsalted pumpkin seeds


  1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
  2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
  4. Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
  5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Bedroom Talk — October 30, 2009 at 9:35 pm

    Ahhh I had the same problem with a pumpkin seed shortage. Definitly going to try these, I've been on the hunt for spiced recipes so I can duplicate Crumbs cupcake recipes. Can't wait to see more holiday recipes 🙂

  2. #
    thenotsoskinnykitchen — October 31, 2009 at 12:52 am

    I agree that they were more spice than sweet; I think I would have liked a bit more sweet. I also wanted to taste the pumpkin more, but I still thought they turned out pretty well. I loved how moist they were!

  3. #
    Sara — October 31, 2009 at 4:47 am

    I also left out the pumpkin seeds, but you are probably right about the texture thing, a crunch would be nice.

  4. #
    EatSeed — September 29, 2012 at 10:53 am

    Have no fear about the pumpkin seeds! Check out , they are on special this month too.

  5. #
    Margaret Vacanti — February 18, 2021 at 6:10 pm

    can all purpose flour be used

    • #
      Tessa — February 19, 2021 at 11:54 am



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