Pumpkin Muffins

Pumpkin Muffins

  • Servings: 12 Muffins
  • Difficulty: Easy
  • Print

I know it’s not the time of year for pumpkin anything, but when you go to your pantry and see a can of pumpkin pie filling that is about to expire you say, “Time to make the muffins!” You can also make this with pumpkin purée, see note for adding spices.



  • 1 3/4 cup of white flour (I use unbleached flour)
  • 1 cup of sugar
  • 1/2 cup of dark brown sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 540 ml can of pumpkin pie filling or 15 ounce can
  • 1/2 cup canola oil
  • 1 tsp vanilla extract


  1. Preheat oven to 375 and line standard muffin tin with paper liners
  2. Mix dry ingredients together.
  3. In another bowl whisk eggs, pumpkin, oil and vanilla
  4. Pour wet ingredients into the dry and stir together. Do not over mix. Just make sure everything blends together.
  5. I use an ice cream scoop to evenly distribute the batter. It’s also quite easy with less spillage.
  6. Bake for 22-28 minutes until toothpick comes out clean

If you are using pumpkin purée add the following spices: another tsp of cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of nutmeg

Nutrition Per Serving

  • Calories 256
  • Sugar 25 g
  • Carbohydrates 41 g
  • Protein 3.4 g
  • Fiber 2 g

I thought about this after, I could have added some raisins, or some walnuts, or chocolate chips. So whatever time of year it is, it’s always a good time for pumpkin muffins. Have fun and make it your own.

2 thoughts on “Pumpkin Muffins

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