Pumpkin Pie Muffins

Pumpkin Pie Muffins

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Stormy Stewart


This creative muffin seams to be a wedding between a pumpkin pie and a pecan pie. The blessed union created a muffin you just can't stop eating.

I top these with this mix before baking for a true bakery experience
Pumpkin Spice Mix


★★★★★ 1 vote

12 muffins


  • 2 c
  • 3/4 c
    brown sugar, firmly packed
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
    each; ginger and nutmeg
  • 1/4 tsp
  • 1/4 c
  • 1/2 c
    butter, melted and cooled
  • 3/4 c
    canned pumpkin
  • 2 large
    eggs, beaten
  • 3 Tbsp
  • 1 tsp
  • 3/4 c
    chopped pecans or walnuts
  • 3/4 c
    chopped dates (optional)

How to Make Pumpkin Pie Muffins


  1. Preheat oven to 400 degrees.
    Grease twelve muffin cups.
    In a large bowl,stir together first 9 ingredients.
    In another bowl, stir together pumpkin, butter, buttermilk, eggs, molasses and vanilla until blended.
    Make a well in center of dry ingredients; add pumpkin mixture and stir just to combine.
    Stir in pecans and dates.
    Spoon batter into prepared muffin cups.
    Bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean.
    Remove to wire rack.
    Cool 5 minutes before removing muffins from cups; finish cooling on rack.

Printable Recipe Card

About Pumpkin Pie Muffins

Course/Dish: Muffins
Other Tag: Quick & Easy

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