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Pumpkin Pie Muffins


"I made this recipe this fall when I was craving something seasonal. After trying other recipes that just lacked that homey pumpkin-pie taste, I decided to make my own. It makes about 24 large muffins or 6 muffins and a loaf. Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. Add some cream cheese frosting and they'd make great cupcakes."
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50 m servings 241 cals
Original recipe yields 24 servings (2 dozen muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
  2. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 241 calories; 5.7 g fat; 46.1 g carbohydrates; 3.3 g protein; 31 mg cholesterol; 336 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 131
  1. 153 Ratings

Most helpful positive review

Due to the fact I was a confessed pumpkin hoarder during The Great Pumpkin Shortage a couple of years back, I find myself making more “pumpkin things” than I would prefer (because I still have a...

Most helpful critical review

All I could taste was wheat.

Most helpful
Most positive
Least positive

Due to the fact I was a confessed pumpkin hoarder during The Great Pumpkin Shortage a couple of years back, I find myself making more “pumpkin things” than I would prefer (because I still have a...

Great muffins with all the fabulous flavors of Fall that taste just like pumpkin pie without all the fuss! I cut the recipe in half and got six Texas sized-muffins. I cut the sugar back to one c...

I cut this recipe in half. I only made one change--instead of water, I used evaporated milk. I got twelve big muffins out of one recipe. Baked at 350*, they were done in 22 minutes. Excellent pu...

I have tried pretty much every single pumpkin muffin/bread recipe on this site, and they can all quit: THESE ARE THE MOST PERFECTLY AMAZING MUFFINS EVER!!! Hands down, just wonderful. Followed t...

I intended to make this exactly as written but discovered that I had only canned pumpkin, not pumpkin pic filling. Google to the rescue, the difference between the two is simply some added spic...

Great recipe! I only used 1 c sugar, and added 1 cup apple sauce in place of the oil. I also added some raisins and walnuts, and these muffins were delicious. I thought they would be too strong ...

This is an outstanding recipe! I took them to church this morning and everyone loved them! I did make one substitution. I didn't have wheat flour on hand, so I substitued white flour (conversion...

These are so good! I try not to rate recipes that I make changes to but these are to wonderful not to shower it with as many stars as possible. Because I was low on white sugar I used 1/2 whit...

These turned out FANTASTIC! Definitely some of the best I've ever had. From what I've read from the other reviews, you don't need to make any changes, but based on personal preferences and circ...