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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 241 Calories

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup vegetable oil
• 2 teaspoons baking soda
• 4 large eggs
• ½ cup water
• 1 ½ teaspoons salt
• 1 ½ cups whole wheat flour
• 3 cups white sugar, or more to taste
• 5 teaspoons pumpkin pie spice
• 1 (30 ounce) can pumpkin pie filling (such as Libby's®)

Recipe Instructions

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.