In the Kitchen: Pumpkin Pie Muffins

I think I’ve said before that I’m no baker or chef… my training is definitely in families and child development. I do enjoy cooking and baking though, so I’m always excited when I accidentally come across something that we all end up really liking! I guess what I’m saying here is I’m no food blogger… but I think you all might like this!

A couple of weeks ago I had some leftover pumpkin, and an unexpected itch to bake by myself for once. So I went looking for a recipe to use up my pumpkin as well as a package of pumpkin pie pudding that I had, had in my pantry since last fall (don’t worry it was still good I checked!). I was so impressed with myself thinking of killing two birds with one stone! So, I came across a recipe that I thought I would try. I got going mixing together my dry ingredients, and then my wet ingredients.

I’ve got the pudding mix used finally, and as I’m halfway through mixing together the wet and dry ingredients I realized I hadn’t used the leftover pumpkin! That was my whole reason for making these in the first place! This pumpkin recipe had no actual pumpkin in it, just the pumpkin spice pudding! I had to get that pumpkin used, so I thought what the hey I’m doing it, I’m putting it in too. They’ll just be extra pumpkin-y, the kids won’t mind! So, I plopped the rest of that pumpkin in and called it good. I decided at that point I was going to call these muffins instead of cookies, and once they were baked off I was blown away. They weren’t too pumpkin-y, they were moist and delicious, and had a cross over consistency between pumpkin pie and a muffin… so, they are my pumpkin pie muffins!


We got the pumpkin added at the right time the second time around!

I had pumpkin muffins in the plan for this week, so how perfect to use my newly found accidental pumpkin pie muffins. And they are a great fun way to get your child involved dumping, scooping, mixing, and then at the end tasting of course! I’m sorry though, we went through the process so quickly this time I didn’t get any of my usual pictures at the end. I guess we ate them too fast! But you know what a muffin looks like, right?

I started with great intentions on the picture taking, and I got off to a great start showing what it looks like when I start cooking with my kids. I like to have everything ready. If I don’t I end up running all over the kitchen leaving kids unattended with irresistible ingredients. It just makes it so much easier and more efficient.


2 1/4 c. flour (we used whole wheat)

1 pkg. (3.4 oz) pumpkin spice pudding

1 tsp. baking soda

1 tsp. pumpkin pie spice

1/2 tsp. salt

1 c. butter, softened

1/2 c. packed brown sugar

1 c. pumpkin puree (not pumpkin pie filling!)

1 tsp. vanilla

2 eggs

1 c. chocolate chips

Preheat oven to 375. Combine dry ingredients and set aside. Cream together butter and brown sugar and then add pumpkin puree and vanilla. Once well combined add eggs to wet mixture and mix well.

Gradually add dry ingredients to wet ingredients. Combine well, but don’t over mix. Finally, fold in chocolate chips.

Drop batter into muffin tins and bake for 10 minutes for mini muffins and 12-15 minutes for larger muffins.

Enjoy and Happy Baking!



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