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Double Pumpkin Pie Muffins

From the author, "Pumpkin isn’t just for Halloween or Thanksgiving. Both the flesh and seeds are nutrient rich and available year-round on supermarket shelves. Take full advantage of both of these healthy “convenience foods” by baking tender, tasty breakfast muffins, each of which delivers 40 percent of your daily need for vitamin A and a respectable amount of protein and iron, all at about 200 calories (far less than the typical store-bought muffin). Best of all, they’re bakeshop beautiful and just as scrumptious."
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Muffins
Servings: 12 to 15
Author: Katie Sullivan Morford


  • 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
  • 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
  • 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.