Pumpkin Muffins

Pumpkin muffins. Perfectly spiced, not too sweet, relatively healthy, and easy to make thanks to canned pumpkin. You just may find yourself making these all year long as well as on Thanksgiving morning.

A muffin tin filled with pumpkin muffins in paper liners.

Pumpkin muffins. They’re the perfect answer for anyone who may feel a touch sheepish about indulging in pumpkin pie for breakfast. Thanks to canned pumpkin and pumpkin pie spice, you’ll find all the familiar flavors of Thanksgiving in these muffins. Whole wheat flour and homemade pumpkin seed flour ensure an enticingly tender crumb and velvety texture. And a smidgen of honey and brown sugar ensure they’re sufficiently sweet. So lovely you just may find yourself craving them all year long.–Angie Zoobkoff

Pumpkin Muffins

  • Quick Glance
  • (3)
  • 30 M
  • 1 H
  • Makes 12
4.7/5 - 3 reviews
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Special Equipment: Paper baking cups (optional)



Preheat the oven to 350ºF (177ºC). Slick a 12-muffin pan with oil or line it with paper baking cups.

Toss the pumpkin seeds into a food processor, high-powered blender, or coffee grinder and pulse until they’re the texture of flour, being careful not to overdo it or you’ll end up with pumpkin seed butter.

Scrape the pumpkin seed flour into a large bowl and add the whole wheat pastry flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt. Whisk well to combine.

In a smaller bowl, whisk together the egg, pumpkin purée, milk, honey, and oil until smooth and combined. Pour this pumpkin mixture over the flour mixture and stir with a rubber spatula just until smooth with no streaks of flour remain. Scrape the batter into the prepared muffin cups.

Bake the pumpkin muffins for 15 to 20 minutes, until just firm to the touch and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan on a wire rack for a few minutes. If not using paper baking cups, run a knife around the edge of each muffin. Gently turn each muffin out of the pan and onto the wire rack and cool completely. (The muffins will remain moist and tender for up to 3 days when stored in a closed container at room temperature.) Originally published November 19, 2016.

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Recipe Testers' Reviews

These pumpkin muffins were moist, spicy, not too sweet, and had an almost velvety texture from the ground pumpkin seeds that was similar to baked goods made with almond flour. They were not crumbly at all. The muffins smelled very strongly of honey when they were hot, but the honey flavor was very subtle, letting the pumpkin and spices shine. They were perfect with no additional adornments and at room temperature—just right to grab for a quick weekday breakfast.

And they were great keepers—they were still quite moist 4 days after I made them. I froze some of them and when they thawed they were as moist as the day I made them. I will definitely be making these again. I used a coffee grinder instead of a blender to grind the pumpkin seeds. It worked beautifully, though I should have ground the seeds in two smaller batches instead of one big one.

These pumpkin muffins were everything that I wanted them to be. They were so good that I ate them for breakfast, dessert, and as a snack. The whole wheat pastry flour combined with the ground pepitas made a nice texture. I pulsed the pepitas for about 1 minute to achieve the right texture though I might leave a few larger pieces of the pepitas next time for a little extra contrast in texture.

Because I used paper liners, they were very easy to get out of the pan and I did not experience any issues with them falling apart.


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    1. Hi Vanessa! You could try using half all-purpose and half whole wheat flour in place of the whole wheat pastry flour. Do let us know how they turn out!

  1. These pumpkin muffins are delicious and easy to make. Ground pepitias–BRILLIANT idea. I substituted golden monk fruit sweetener for the brown sugar to cut back on the sugar content a bit. Honey adds both sweetness and moisture, but I wonder if I could substitute monk fruit sweetener for some of it. Might try that next time. I’ll be making these again, many times.

    1. Love to hear this, Russ, thanks so much for sharing this! I haven’t baked with monk fruit sweetener but I have worked with tapioca syrup and I suspect you could swap it for some of it, just beware the moisture content will be slightly different, so maybe experiment a little but start on the side of caution. Let us know how it goes!

  2. After reading all the very positive reviews, I just had to try the recipe but with a big twist. I love pumpkin but I wanted to try with gluten free flour. The result was very successful. I just wanted to share this for those who might be on gluten free diets. The only substitute I made was 1 1/3 cups Bob’s Red Mill GF All Purpose Flour, and 3/4 tsp xanthan gum. That’s it. Perfect muffins, very light and moist. A definite winner.
    If I made a second time, I’ll increase the sugar a bit, as perhaps the flour substitution reduced the sweetness, but still can enjoy the muffin with some honey or jam to make up for the sweetness. This is my first time substituting GF flour for regular wheat flour. The result is not bad.
    Thank you so much for sharing.

    1. Elizabeth, we can’t thank you enough for this incredibly helpful information. We often get queries regarding substituting gluten-free flour in recipes, and it’s so nice to be able to confidently answer. We’re so pleased that you enjoyed them!

    1. You should be able to swap in all purpose flour here, Carol. We recommend using weight measurements if possible, and if your batter seems a touch dry, add a little bit more milk. Do let us know how they turn out!

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