Double Pumpkin Pie Muffins!! Delicious muffins filled with pumpkin, bits of pepitas and just the right amount of pumpkin pie spice! These are a must bake in the fall and a delicious way to start your day!
You know it’s October in my house when you look around and see scented candles, cinnamon scented pine cones, pumpkins, all kinds of squash and my kitchen smells of the butternut squash we just roasted the night before. To say I love the month of October is an understatement.
I love baking in the fall because of all the produce. And I love that you can bake sweet and savory dishes with pumpkin and squash! Mac and cheese, quiche, casseroles and pies, quick breads and muffins!
I recently met Katie, the author of this beautiful and fabulous book Rise & Shine, on a trip to Washington. We have a lot in common. . we’re both mothers and food bloggers and we both focus on healthy, whole food recipes, with a little sweet mixed in.
Katie’s latest book, Rise & Shine, is a gem! It’s so beautiful and filled with so many delicious recipes for your family! From smoothies and drinks to eggs, granola, breakfast grains, sandwiches, wraps, muffins, bread and more, Katie has everything you can think of for breakfast, covered!
The photography in this book is stunning.
And I love that Katie’s family is present throughout the book!
Today, we’re giving away a copy of Rise & Shine so be sure to enter the giveaway down below! And, you guys, this Double Pumpkin Pie Muffin recipe is to die for! You must bake these muffins!
I love that Katie uses pepitas in this recipe! I threw some on top of the muffins too just for kicks! Aren’t they pretty?
This is seriously the only pumpkin muffin recipe you’ll need this fall! Bake these! and be sure to enter the giveaway for a chance to win a copy of Katie’s book AND a muffin pan from KitchenAid! This is the exact one I use and I love it so much, I’m going to buy one and send it to the winner! Enter the giveaway below and good luck!
Double Pumpkin Pie Muffins
Ingredients
- ¾ cup raw pepitas shelled pumpkin seeds
- 1⅓ cups whole wheat pastry flour or white whole wheat flour spooned and leveled
- ¼ cup packed brown sugar
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (or 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves)
- ½ teaspoon kosher salt
- 1 egg
- ¾ cup pumpkin puree not pumpkin pie filling
- ¼ cup milk or almond milk
- ½ cup honey
- ⅓ cup canola oil or grape seed oil
Instructions
- Preheat the oven to 350ºF. Grease 15 muffin cups with oil or nonstick cooking spray or line with paper liners.
- Put the pepitas into a blender and run until they’re the texture of flour, being careful not to overdo it (or you’ll make pumpkin seed butter). Transfer to 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 medium bowl, whisk together the egg, pumpkin puree, milk, honey, and oil until smooth and combined. Pour over the flour mixture and stir with a rubber spatula just until smooth with no streaks of flour remaining.
- Pour the batter into the prepared muffin cups, filling them to ¼-inch shy of the top.
- Bake for about 20 minutes, until just firm to the touch and a toothpick inserted in the center comes out clean.
- Let cool for a few minutes in the pan, then run a knife around the edge of each muffin and wedge it out of the pan. They are delicate, so be gentle. Allow to finish cooling on the countertop.
Published here with permission. From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com
From Katie: Boost It:
“Frost” the muffins with whipped cream cheese.
Make Ahead:
Make the wet mixture and the dry mixture the night before.
Cover the wet mixture and store in the fridge. In the morning, preheat the oven, combine the mixtures, and fill the muffin cups. When you bake the muffins, add 1 or 2 extra minutes of baking time because the ingredients will be cold.
Tip: What to do with that extra pumpkin
Open a can of pumpkin for a batch of muffins, and you’re likely to have a little left over. Even a small amount is nutrient rich and flavor packed, so don’t banish it to the compost. Here are a few ideas for using up every last bite:
- Stir a spoonful into your morning oatmeal along with a dash of cinnamon.
- Make a creamy pumpkin smoothie. A quick Internet search will turn up plenty of recipes.
- Add it to your waffle batter (page 156).
- Pack leftovers into a container and freeze for the next time you want to make muffins.
The Giveaway!!
(open to residents within the United States only)
Disclosure: This is not a sponsored post. The book is being donated for the giveaway by the publishing company and I am giving away the KitchenAid muffin pan because I love it so much!
Heather says
October 11, 2016 at 9:48 amRoasted Brussels sprouts. If they weren’t so fiber-ful, I’d eat them all day every day! Sadly it’s a good example of “too much of a good thing”… HA. Cheers to Autumn!
Beth R. says
October 11, 2016 at 9:54 amThese look great! And my favorite thing to bake in the fall are cookies and quick breads!
Lina says
October 11, 2016 at 10:29 amLove this, they look beautiful! I have a recipe I use with chia seeds and either do pumpkin, banana or applesauce. Can’t wait to try this version, it looks tastier! 😁
hipfoodiemom says
October 11, 2016 at 12:30 pmThese muffins are sooooo good!
kelly rae says
October 11, 2016 at 10:29 ampumpkin bread with fresh pumpkin puree + pumpkin seeds. YUM!
Michelle Nofziger says
October 11, 2016 at 1:01 pmAnything pumpkin!
Michelle Nofziger says
October 11, 2016 at 1:02 pmAnything pumpkin!
Amanda says
October 11, 2016 at 1:14 pmMy favorite thing to make is any thing pumpkin!! but especially pumpkin bread and I will always have a special place in my heart of candied yams 😀
Melanie | Melanie Makes says
October 11, 2016 at 1:54 pmLove the topping on these muffins and I’ve had my eye on this cookbook! Fall baking means all things pumpkin and comfort food in my book!
Alexandra Robertson says
October 11, 2016 at 3:12 pmMy favorite fall thing to bake is apple crisp!
Sara Gerber says
October 11, 2016 at 4:19 pmThese look so delicious and nutritious! Can’t wait to make them for my 3 year old and 1 year old to enjoy for breakfast this fall!
Shoshana Rose says
October 11, 2016 at 5:04 pmPumpkin everything!!!
Jessica Wijangco says
October 11, 2016 at 5:24 pmI love a hearty turkey chili and some pumpkin pie for dessert! Love fall season!
Liz S. says
October 11, 2016 at 5:57 pmMy favorite thing to bake in the fall is Pumpkin Blondies.
Kelly D says
October 11, 2016 at 6:31 pmI like to bake banana bread.
Lisa @ Lisa Living Well says
October 11, 2016 at 7:19 pmI love baking any type of pumpkin based recipe (which is why I was drawn to this post)! This recipe sounds delicious.
Bonnie says
October 11, 2016 at 7:35 pmI love baking quick breads. Yummy and comforting.
Ashley Bree Perez says
October 11, 2016 at 8:50 pmI love baking pumpkin bread in the fall. (:
Jillian Too says
October 11, 2016 at 9:25 pmI love baking apple crisp. We pick the apples ourselves so the apple crisp tastes even more amazing.
KV says
October 11, 2016 at 10:04 pmI like baking apple cobbler.
courtney b says
October 11, 2016 at 10:38 pmme and my kids love to bake Halloween cookies!
Thanks! xoxox
Carly Williams says
October 12, 2016 at 7:44 amI love to bake pumpkin bread in the fall!
manda says
October 12, 2016 at 8:20 amI like to cook squash
Carrie Casey says
October 12, 2016 at 8:44 amI love pumpkin everything! Lately I’ve been roasting a lot of my own pumpkins instead of using the can stuff and I think Im in love! Fresh pumpkin is the best!
vanessa says
October 12, 2016 at 9:00 amI love to bake anything with pumpkin in the fall. My quick and easy thing to make are a pumpkin pie cake and pumpkin Roll yummy. So I’ll definitely be trying out these pumpkin muffins!
Jennie says
October 12, 2016 at 1:33 pmI love baking pies in the fall. It just seems right!
Sara says
October 12, 2016 at 2:21 pmSoup! Cream of broccoli always fills me with nostalgia (and calories lol). Thanks for this!
Madeleine says
October 12, 2016 at 4:16 pmThat would be a wonderful addition to my kitchen!
Vera K says
October 12, 2016 at 7:15 pmIn the fall I like making pumpkin bread. I made some Sunday!
Annette says
October 12, 2016 at 7:28 pmI like to bake cookies in the fall.
Heather D says
October 12, 2016 at 7:30 pmI love a freshly baked pumpkin pie. I also end up baking a lot of pumpkin seeds around this time, from the pumpkins we carve.
Cathy | whatshouldimakefor.com says
October 12, 2016 at 10:15 pmWhat gorgeous photos and these muffins! Yes!! I’m mildly pumpkin obsessed and these will definitely go on our breakfast/brunch menu asap!
heather s says
October 12, 2016 at 10:52 pmI like to make pumpkin bread and banana bread
Dee says
October 12, 2016 at 11:01 pmI love to bake apple cider doughnuts. 🙂
Susan Christy says
October 13, 2016 at 9:06 amI like to make chili and cornbread.
Vunda V says
October 13, 2016 at 1:04 pmi love baking apple cinnamon muffins!
Kaitlin says
October 13, 2016 at 1:29 pmAnything pumpkin and roasting brussel sprouts!
Steph says
October 13, 2016 at 1:45 pmI love baking cinnamon rolls
Samantha says
October 13, 2016 at 9:09 pmI love baking cinnamon apple strudel in the fall, the smell through the house is amazing.
Amy C. says
October 13, 2016 at 9:34 pmI make homemade caramel corn every fall! It’s always a hit!
Manali@CookWithManali says
October 13, 2016 at 10:30 pmthey look perfect, yum!
Megan - The Emotional Baker says
October 14, 2016 at 6:21 amI love October!! These muffins are perfect for the season!
Carol Johnson says
October 14, 2016 at 11:47 amPumpkin pies and pumpkin rolls
Brenda Haines says
October 15, 2016 at 11:34 amPumpkin bread is on the top of my list! Thanks for the chance!
Tyneisha says
October 15, 2016 at 11:32 pmFall is the perfect time for baking apple pies and peach cobblers!
Amy L says
October 16, 2016 at 8:32 amI like to bake muffin and quick breads in the fall. A hot cup of coffee or tea and a muffin = Bliss.
carol clark says
October 16, 2016 at 9:32 pmi love making apple pie in the fall
Lynne T says
October 17, 2016 at 9:22 amI love to bake pumpkin bread or apple muffins.
Laura | Tutti Dolci says
October 17, 2016 at 11:08 amYou had me at double pumpkin pie…. I need these muffins in my life!