Thursday, October 29, 2009

Pumpkin Pie Muffins (CEIMB)

Any excuse to use pumpkin in a recipe, and I'm there.  This week's Craving Ellie in my Belly recipe was for delicious, moist, delectable, and yet miraculously healthy pumpkin pie muffins.  I made them Wednesday night so we could grab them on our way to work Thursday morning.  It's like eating dessert for breakfast, only without any guilt whatsoever.  The usual magic from Ellie.

These muffins are spicy and fantastic.  Thanks to the pumpkin and yogurt (buttermilk in the original recipe), they maintain their moisture so well.  I made some minor modifications, namely using all whole wheat flour instead of half and half, pumpkin pie spice instead of the assorted spices (which are basically the same thing), reduced the molasses so they wouldn't be too intense, and the aforementioned yogurt instead of buttermilk.  I also omitted the pumpkin seed topping that Ellie recommended, mostly out of laziness.  They came out beautifully.

Above you see them fresh from the oven.  I'm guessing by the end of the day they will be mostly gone...

Pumpkin Pie Muffins
adapted from Ellie Krieger's The Food You Crave
makes 12 muffins


2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons pumpkin pie spice
3/4 cup packed brown sugar (I used light brown)
2 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla
3/4 cup nonfat plain yogurt


1.  Preheat oven to 400.  Line a muffin tin with re-usable liners, or paper liners if you're not so eco-friendly.  (Otherwise spray with cooking spray).  In a medium bowl, whisk together flour, baking soda, salt, and spice.  Set aside.

2.  In a large bowl, whisk together brown sugar, molasses, canola oil, and one egg until well combined.  Whisk in remaining egg until combined.  Add pumpkin and vanilla and whisk thoroughly.

3.  Add half the flour mixture to the wet mixture and stir until combined.  Stir in the yogurt (or buttermilk), followed by remaining flour mixture.  Divide batter evenly among muffin cups so each cup is about 2/3 full.  Bake for 18-20 minutes, or until a tester comes out clean.  Let cool 15 minutes before removing from muffin tin.



  1. I love how big these muffins got, they were delish.

  2. They do look like they turned out super! Were'nt these so good?!

  3. These would be great for Thanksgiving breakfasts - they look delicious.