Hey there, friends!
Ready to dive into something delicious? I’ve got a treat for you!
Today, I’m sharing my favorite pumpkin pie muffins.
They’re soft, spiced, and give you all the fall vibes in every bite.
Perfect for breakfast or a cozy snack!
Let’s get started on these tasty little goodies!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Ingredients
- 3 cups plain flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 30 ounces pumpkin pie mix
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup cooking oil
- 1/2 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla essence
- 1 cup chopped nuts (optional)
Step 1: Prepare the Oven and Muffin Tins
Preheat your oven to 350 degrees F.
Spray two 12-count muffin tins with nonstick baking spray and set them aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice until well combined.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together the eggs, sugars, oil, milk, vanilla extract, and canned pumpkin pie filling.
Mix until all the ingredients are well incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet mixture, stirring until the batter is lump-free.
If you like, you can fold in some nuts at this stage.
Step 5: Fill the Muffin Tins
Scoop the batter into the prepared muffin tins, filling each cup about 3/4 of the way full.
This will give the muffins room to rise as they bake.
Step 6: Bake the Muffins
Bake the muffins in the preheated oven for 20-25 minutes.
The muffins should feel springy when gently pressed, and a tester inserted into the center of a muffin should come out clean.
Bake the next batch following the same steps if you have more batter.
