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
- 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
- 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 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.
(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!