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. 

By Katie Simmons,


  • 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


  • Preheat oven to 350°F. If desired, line twelve 2½-inch nonstick muffin cups with silicone cupcake liners.
  • 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.
  • Transfer pumpkin mixture to a food processor; cover and process until smooth. Add flaxseed mixture; cover and process 10 seconds more.
  • 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.
  • 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 (12)

(5 from 8 votes)

Recipe Rating

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Mary J. Grzesiak

They were a little on the heavy side. Could I add more milk? And they weren"t very spicy. Could I add more pumpkin pie spice or stick to cinnamon and nutmeg?


So delicious and satisfyingly. I was looking for a way to use sweet potatoes, and they worked beautifully.


Absolutely delicious! Soft and moist. Added some chopped dried figs and raisins, and used walnuts instead of pecans. Will definitely make again.

Karin O'Sullivan

I just made these, adding a small amount of chocolate chips and incorporating the chopped pecans into the batter. These are very good and satisfy both the sweet tooth and the desire for a healthy snack. They are filling, too!

Jama Beasley

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 Lamberth

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 Kucharski

I was hoping to make this gluten-free...suggestions? Thank you.


I was thinking I'd just use all oat flour instead. Maybe you could sub one of those GF all purpose mixes?

Kristin Pheonix

My favorite glutin free combo for muffins is 1/2 almond flour and 1/2 glutin free flour mix


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.


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.


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!

About the Author

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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