Best Pumpkin Pie Muffins Recipes

PUMPKIN PIE MUFFINS

Steps:

• In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
• In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
• 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.
• Sprinkle brown sugar to taste over the tops of each.
• Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.

PUMPKIN PIE-OAT FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.
• Spoon batter into the prepared muffin tin, filling cups 3/4 full.
• Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

PUMPKIN PIE MUFFINS

Steps:

• Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
• 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.
• 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.

HEALTHY PUMPKIN PIE BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F. Coat nonstick 12 cup muffin pan with nonstick cooking spray. Option: Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl for topping and set aside.
• Blend cereal and milk in large bowl; set aside for 5 minutes to soften. Meanwhile, combine flour, sugar, baking powder, baking soda, and salt in a large bowl; Mix well.
• Whisk pumpkin, egg, pumpkin pie spice and vanilla into softened cereal. Gently fold into flour mixture just until blended. Do not over mix. Spoon 1/3 cup equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips and reserved cinnamon sugar topping.
• Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan. Serve warm or at room temperature.
• Don't stir muffin batter too much -- over mixing will make the muffins tough. There should be lumps in the batter; these will disappear during baking.
• Makes 12 muffins.

MINI PUMPKIN PIE PANCAKE MUFFINS

Steps:

• Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
• In medium bowl, stir together Bisquick mix, sugar, pumpkin pie spice, egg, milk and pumpkin until blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each two-thirds full.
• Bake about 10 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

WHITE CHOCOLATE PUMPKIN PIE SPICE MUFFINS

Steps:

• 1. Preheat oven to 350'F Grease two muffin pans, or use paper muffin liners.
• 2. In a medium mixing bowl, sift flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice together. Set aside.
• 3. In a large mixing bowl, stir together pumpkin puree, butter, cream cheese vanilla extract and eggs.
• 4. Add the dry mixture to the wet mixture in quarters, until the batter is completely incorporated. The batter should be sticky, but not runny.
• 5. Fold in your chocolate ships.
• 6. Spoon batter into muffin pans evenly. Dust the top of each unbaked muffin with cinnamon and raw sugar.
• 7. Bake for 15-20 minutes, or until a tooth pick comes out clean when you prick the muffins.
• 8. Yields 2 dozen.

GLUTEN FREE PUMPKIN PIE MUFFINS

Steps:

• In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
• In a blender puree oil, agave, eggs and pumpkin until smooth.
• Stir wet ingredients into dry.
• Place paper liners in muffin tins.
• Scoop batter into paper liners.
• Bake at 350 for 40-45 minutes.
• Cool for 2-3 hours.
• Serve.