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Pumpkin Pie Muffins

I can’t really say that I have made a lot of muffins in my life. In fact, this is one of the few recipes I have made that—apart from the oven—does not involve some kind of appliance. When I laid out all the ingredients for this muffin recipe for the first picture below, I realized that there were a lot of ingredients in this muffin. Counting the eggs once, there are seventeen ingredients needed to make these muffins. Fortunately, I already have most of these ingredients thanks to the remarkable similarity of this recipe with molasses softies cookies. Who knew making muffins would be so easy?

When I first made these muffins, we thought they tasted great, but it seemed that they could use just a hint of orange to bring out a fresher flavor from the canned pumpkin. A little orange zest in the second batch and it was just what these muffins needed. Moist and delicious, these muffins have a nice balance of spices that isn’t overpowering or heavy. The smell of these muffins baking really says that fall is here. A little pumpkin pie muffin is the perfect snack for raking leaves in the yard.

Ingredients for making Pumpkin Pie Muffins.

Combine 2 cups flour, 3/4 cup brown sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda and cloves each, 1/2 teaspoon salt and ginger each, 1 teaspoon cinnamon, and 1/8 teaspoon nutmeg.

Combine 2 eggs, 3/4 cup canned pumpkin, 1/2 cup melted butter, 1/4 cup buttermilk, 1 teaspoon vanilla and orange zest each, and 3 tablespoons molasses in a large bowl.

Mix wet ingredients thoroughly until smooth.

Make a well in center of dry ingredients and gently fold in wet ingredients until just blended.

Once batter is just blended, fold in 3/4 cup of chopped pecans or walnuts.

Fill greased muffin tins 2/3 of the way to top with batter. An ice cream scoop works nicely.

Bake for 20 – 25 minutes in 400° F oven or until toothpick come out clean.

Let muffins rest for 2 minutes in muffin pan before transferring to cooling rack.

The recipe pictured above, with detailed instructions and complete photo gallery can be found on the Pumpkin Pie Muffin recipe page.

  • Your muffins are so high, Brian! They look wonderful.

  • Beautiful muffins. I commend you for going back and making them again with the addition. Such dedication.

  • Patricia: I don’t think these rise too much, but if you think they look high, then great!

    Cheryl: Most of the recipes on the site I have made dozens of times, so for new recipes, it seems reasonable to at least try it twice for my readers.

  • Brittney

    your muffins are wonderful,so delicious Brian i also love the dedication you put into making your recipes and how they come out so GREAT!

  • Thanks Brittney. I’m always thrilled when folks appreciate the extra effort!