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  • Prep-time: / Ready In:
  • Makes 12 muffins

Pumpkin pie spice and canned pumpkin make these muffins perfect for fall. If you don’t have the ready-made spice blend, use 1½ teaspoons ground cinnamon plus ½ teaspoon ground nutmeg. 


Pumpkin Spice Muffins


  • 1½ cups canned pumpkin
  • ¾ cup pitted whole dates
  • ¾ cup unsweetened almond milk
  • 1 teaspoon vanilla
  • 1 tablespoon ground flaxseeds
  • 1½ cups whole wheat pastry flour
  • ½ cup oat flour
  • 2 teaspoons regular or sodium-free baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 tablespoons broken pecans


  1. Preheat oven to 350°F. If desired, line twelve 2½-inch nonstick muffin cups with silicone cupcake liners.
  2. In a medium bowl microwave pumpkin, dates, milk, and vanilla 2½ minutes or until dates are softened; cool slightly. In a small bowl combine flaxseeds and 3 tablespoons warm water. Let stand 5 minutes.
  3. Transfer pumpkin mixture to a food processor; cover and process until smooth. Add flaxseed mixture; cover and process 10 seconds more.
  4. In a medium bowl stir together the next six ingredients (through salt). Add flour mixture to pumpkin mixture in food processor. Cover and process 10 to 15 seconds or just until moistened. (Batter should be lumpy.
  5. Spoon batter into the prepared muffin cups. Top with pecans; press lightly. Bake 30 to 35 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 10 minutes. Remove from muffin cups and silicone liners. Serve warm or cool completely on rack.

Comments (6)

(4.2 from 5 votes)
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Jama Beasley2 weeks ago
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I have been using this app for 3 years. Some items become my “go to” favorites. I like this one very much. Finding unadulterated canned pumpkin in my area is difficult so I will substitute sweet potatoes or butternut squash. It works too!! I found a can of the perfect pumpkin and made it strictly as instructed. It is not a sweet muffin. That could be adjusted to your preference but “as is” puts it into my favs list.

Brandie Lamberth11 months ago
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These were good. The cooking time is a little too long, maybe 20-25 would be better. I did change it up a little, used Fairlife instead of almond milk, added cranberries, increased the pumpkin pie spice to 3 teaspoons, added 1/4 cup of molasses as it needed a little more sweetener and added 1/2 cup of pecans into the batter, and omitted the pecan topping. They were good but needed something. Fortunately, I had just made apple butter so problem solved. They also go well with almond butter.

Lynn Kucharski11 months ago
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I was hoping to make this gluten-free…suggestions? Thank you.

Joanne1 year ago
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I only give 3 stars, because this recipe definitely lacks punch. Remember to double or even triple the spices (I bought my spices the same day that I made the recipe at Bulk Barn). Even with doubling the spices you could barely detect them. I would also add raisins to make the muffin less boring and also, reduce the baking time to 20 minutes.

Cindy1 year ago
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These were delicious! They came out of a non-stick pan easily. I used coconut milk & water for the almond milk and half whole wheat/half bread for the pastry flour.

Lori1 year ago
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These are delicious! I used butternut squash instead of pumpkin. And walnuts instead of pecans. I didn’t have enough pumpkin pie spice so I subbed allspice. Turned out satisfying and moist. Perfect for breakfast with a fruit salad. Yum!

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Headshot of Katie Simmons
about the author

Katie Simmons

Chef Katie Simmons is a personal chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special concerns including gluten-free, oil-free, plant-based, and low-residue diets. Outside of the kitchen, she is a fitness instructor for Equinox, with over 13 years experience in the fitness industry. Learn more at her Plants-Rule website, and follow her on Instagram and Facebook for updates.

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