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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.
Ingredients
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 5 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 (30 ounce) can pumpkin pie filling (such as Libby's®)
- 3 cups white sugar, or more to taste
- ½ cup vegetable oil
- ½ cup water
- 4 large eggs
Directions
Step 1
Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 241 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 5% |
| Cholesterol31mg | 10% |
| Sodium336mg | 15% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber4g | 15% |
| Total Sugars25g | |
| Protein3g | |
| Vitamin C1mg | 7% |
| Calcium24mg | 2% |
| Iron1mg | 7% |
| Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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