Moistest-Ever Pumpkin Pie Muffins

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“from CookSmart by Ellie Krieger - posted for safe-keeping”
12 muffins

Ingredients Nutrition


  1. Preheat oven to 400º and spray a 12-cup muffin pan with cooking spray.
  2. Whisk together both flours, baking soda, salt and spices in medium bowl and set aside.
  3. Whisk together sugar, molasses, oil and eggs (one at a time) in another bowl until well combined and then whisk in pumpkin and vanilla.
  4. Stir flour mixture into the pumpkin mixture a bit at a time alternating with the buttermilk; just until combined.
  5. Pour the batter into the muffin pan, filling each one about 2/3 full.
  6. Sprinkle each with pumpkin seeds.
  7. Tap the pan on the counter a few times to remove air bubbles.
  8. Bake until a toothpick inserted in the center comes out clean (about 20 minutes).
  9. Let cool on wire rack for 15 minutes.
  10. *Will keep fresh in fridge for up to 3 days and in the freezer for up to 3 months*.

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