This substantial macaroni and hamburger casserole tastes wonderful for less money and makes lots of leftovers for a lovely second supper. My family approved of this excellent dinner I made and requested more servings!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 2 dozen muffins |
Ingredients
- 1 ½ cups whole wheat flour
- 1 ½ cups all-purpose flour
- 5 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 (30 ounce) can pumpkin pie filling (such as Libby’s®)
- 3 cups white sugar, or more to taste
- ½ cup vegetable oil
- ½ cup water
- 4 large eggs
Instructions
- Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 336 mg |
| Sugars | 25 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I have made these muffins multiple times. Everyone loves them. I keep a can of pumpkin puree in my cupboard so I can make them whenever I feel like having them. They are the best. My trick to make them is let them sit in a zip lock bag for two days before eating them. They are the best that way. Tastes just like my mother’s pumpkin pie.
As others have said I think you can safely substitute other flours for the whole wheat flour. I substituted 3.5 c. gluten-free flour for both flours and the muffins turned out great. In fact, they did not have a “gluten-free” consistency at all, so I’d say this is a fantastic recipe for that reason!
I loved making this recipe as I love pumpkin. I used fresh purée that I made, I also added pumpkin pie extract, pure cane sugar, and added chopped walnuts on top. Thanks for sharing your recipe.
Good, basic recipe. Used pumpkin not pie filling mix, white flour and spices to taste
I halved this recipe so I could use a 15oz can of pumpkin puree. THESE ARE SO GOOD. I love that it has both white and whole wheat flour and very little sugar. I use my own blend of pie spices (cinnamon, nutmeg, ginger, allspice) since I find some pumpkin pie spice blends overpowering. I added 1/4c of oats and a handful of mini chocolate chips and theyre just divine.
These were so delicious! Perfectly moist. I had to make an adjustment with the flour because I didn’t have enough all-purpose flour on hand, and had no wheat flour. Using a suggestion from one of the comments, I used 3.5 cups of Bob’s Red Mill 1-to-1 baking flour. They didn’t taste gluten free or have that grainy texture that sometimes gluten-free baked goods get. They were so delicious, moist, and absolutely perfect flavor and sweetness. It made about 30 regular-sized muffins. My kids love them! We will definitely save this recipe and make again!
Amazing results! I switched out regular flour for equal amount of old fashioned oats, added 1.5 tsp of baking powder, and used just 1 cup of brown sugar (no white). Put it all into Kitchen Aid mixer & mixed it on 1-2 speed. Then, used soup ladel to pour into greased muffin tins. Super fluffy and moist. Can’t tell that there is oats in there!
Husband made. we had german cookie spice that he subbed for pumpkin pie spice (6 tsp instead of the called for 5). it was spicy. he was happy. I am now craving the Pfefferneusse that he promised me.
Followed this recipe appropriately and the muffins did not rise at all. They were sunken in and too moist
This recipe was AMAZING!!! I’m not very good at baking, but this dish impressed my whole family! The wonderful thing about these treats is after you leave them out for at least 24 hours, they become even more moist and taste like autumn in every bite. I would recommend this recipe to anyone who loves pumpkin pie and is looking for a great dessert or breakfast muffin!
I took another reviewer’s advice and cut the sugar for a 1/2 recipe to 3/4 c + 2 T molasses and added about 1/2 c raisins. They were sweet enough, but very dark and needed more raisins and some crunch, so I think I will cut the molasses to 1 T and increase the raisins and add some nuts next time. I also baked them for 30 min at 350 F and they still could have used a couple more minutes, even though my toothpick came out clean. In these days of instant read thermometers, I wish all recipes would give a temp instead of just “clean toothpick” as a sign of doneness. Much more objective and precise.
I just got done with my first batch. I am in love. Thank you so much for sharing this recipe. I had to substitute sweet potato mash (needed to be used up) and had the perfect amount for the full recipe. I also didn’t have wheat flour so I used the substitute another poster mentioned. This recipe is flexible and as a single mom I appreciate it!
These muffins are delicious! I halved all the ingredients but wish I had made a full batch. They are going fast! They are so so moist and true to the name. Like eating a slice of pumpkin pie. This one’s a keeper.
Quick and easy!! Whole family loved them!
These turned out really good! I’m not a pro when it comes to baking so I was really happy how this turned out. Like another reviewer said, I used only brown sugar and all wheat flour since that’s all I had too and they turned out perfect!
We really liked these! We ate them for breakfast all week
I really liked this recipe. I used the leftover puree mix from making a pumpkin pie. So I had already added eggs, sugar, condensed milk and pumpkin pie spice to that liquid. I cut down the sugar to one cup of brown sugar, as three cups of sugar seemed too sweet for me. In place of the pumpkin pie spices, I added 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a pinch of ground cloves. Baked for 24 min at 350 degrees. Delicious!
I was so excited to try this recipe so I followed it to every detail. With 10 minutes left i started to smell burning so i pulled the muffins out. All the bottoms and edges were burnt. I am so disappointed ; what a waste of ingredients.
Wow these are sweet. I recommend you at least halve the sugar in it. Other than that it was pretty good
Amazing flavor but didn’t dome as much as I hoped it would. We had run out of normal all-purpose flour, so I used 3 cups of whole wheat. I added 10 minutes to the timer since it still seemed a little bit undercooked, but those few problems still didn’t keep me from giving it four stars. It is SO delicious.
Could not find a 39 oz can of pumpkin. Used the 29 oz can. Used half almond flour and half regular and coconut oil instead of vegetable oil. Added dark chocolate chips!