Pumpkin Spice Muffins Recipe

These cute, pumpkin spice mini muffins are perfectly portioned for a sweet treat!

So if you know anything about me, you know that I love a good muffin. And I’m here to tell you that the apple does NOT fall far from the tree. Mini chef loves them just as much. Maybe more! But lately, I’ve noticed that if I give him a whole muffin, he’ll eat the entire thing and want more. So to remedy that, I started baking mini muffins on a more regular basis.

One from a big batch of Pumpkin Spice Mini Muffins sits on a white plate in front of a pumpkin.

So far, it’s working out pretty well. I can give him a few and he feels like he got more than one without actually going overboard. It’s a win-win in my motherhood book.

The insides remain soft and pumpkiny which we love, and the pumpkin spice is definitely there without being overpowering.

Hope you enjoy these as much as we have!

More Healthy Muffin Recipes

Pumpkin Spice Muffins Recipe Card

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Clean Eating Pumpkin Spice Mini Muffins Recipe

Pumpkin Spice Muffins

Note: making larger muffins is not recommended. This batter works far better when made as mini muffins.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 30 mini muffins (approximate)
Calories: 57kcal


  • Mini muffin pan


  • 2 cups whole wheat pastry flour (affiliate link)
  • 1 tbsp. baking powder
  • 2 tsp. pumpkin pie spice (no sugar added)
  • 2 large egg whites
  • cup honey
  • ¾ cup unsweetened apple sauced
  • 2 tbsp. oil (I used safflower)
  • ¼ cup unsweetened almond milk
  • 15 oz. can pumpkin puree (not pumpkin pie filling)


  • In a large bowl, whisk together the flour, baking powder and pumpkin spice.
  • In a separate bowl, combine the remaining ingredients and whisk to combine.
  • Combine the liquid into the flour and stir until smooth.
  • Spoon into mini muffin tins (I used non-stick with a light spray of olive oil).
  • Bake at 350 degrees F. for 40-50 minutes.
  • Allow to cool and enjoy!


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 57kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Sodium: 8mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2210IU | Vitamin C: 0.7mg | Calcium: 32mg | Iron: 0.6mg

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  1. Pumpkin makes me feel all warm and cozy and “fallish”. These sound delicious! I think the idea of mini-muffins makes you feel like you are eating more without actually doing it. Great trick on our minds!

    1. Anonymous says:

      Marisha – Exactly!!

  2. Stephanie Gibbs says:

    Just found your site and ready to try some things. I couldn’t find whole wheat pastry flour but did find white whole wheat flour. Will that work?

    1. Anonymous says:

      Stephanie – Yes, that should work. Welcome and enjoy!

  3. I crave everything pumpkin! so excited for this recipe! you’re awesome!

    1. Anonymous says:

      Steph – Thank you! I hope you enjoy them!

  4. what do you recommend as a substitute for almond milk – my son is allergice to tree nuts


    1. Anonymous says:

      Erin – You can use regular milk too. 1% works well.

  5. Health Freak College Girl says:

    i love pumpkin so i definitely need to try these out ๐Ÿ™‚

    1. Anonymous says:

      HFCG – I hope you enjoy them!

  6. Superfood Sisters says:

    Love anything pumpkin this time of year!! I am always looking for breads and muffins that don’t add a ton of sugar. Can’t wait to try these!!

    1. Anonymous says:

      SS – Wonderful! I hope you enjoy them!

  7. Anonymous says:

    Jodi – I don’t recommend this batter for larger muffins. It won’t cook correctly. I’ll see if I can develop a different recipe for larger muffins.

  8. Anonymous says:

    Kelly – Fabulous! I hope you enjoy them!

    1. Kelly @ City Mom says:

      I did!! I replaced the whole wheat flour with brown rice flour as I am not a gluten consumer. I find when I bake with alternative flours they product always comes out a little dense, but they are still very delicious!

      1. Anonymous says:

        Kelly – Fantastic!! Glad it worked out!

  9. Anonymous says:

    Kimberly – Thanks and enjoy!

  10. My little man LOVES mini muffins! It used to be the only way I could get veggies into him. I’d make zucchini, carrot muffins and he would gobble them up, thinking they were a treat. Thanks for another wonderful recipe!

    1. Anonymous says:

      Irene – You’re welcome! I hope the munchkin likes them!

  11. I just like muffins. All kinds (gluten-free) and all sizes. Definitely have to try these.

    1. Anonymous says:

      Jenni – I’m with you on that. Muffins are wonderful!

  12. Clarisse Miller says:

    oh wow these are moist! I’m trying them for the first time in my babycakes mini muffin maker and I’m having to keep them in significantly longer than the banana muffins Tiff has on this site. I over filled the tins because I underestimated the cooking time so they are burning on the outside and too soft in the middle! oh well next batch i’ll make really mini teeny tiny muffins!

    1. Anonymous says:

      Clarisse – Ya, I’m not sure about that mini muffin maker either. You might try a batch in the over to see if there’s a difference.

  13. Clarisse Miller says:

    First comment from 2 year old was “THIS IS GOOD! and yummy!” I thought I’d want more sweetness but i’ve been eating a lot of refined sugar lately, so I’ll go with the toddler’s opinion!

    1. Anonymous says:

      Clarisse – Wonderful! And yes, if you’ve had a lot of sugar lately, they won’t taste all that sweet to you. Glad the munchkin liked them though!

  14. Anonymous says:

    Brandy – That’s wonderful!

  15. Anonymous says:

    Anon – You may need to reduce the temp to about 325 and bake for much longer to get the centers cooked all the way. Gook luck, and let me know how they turn out!

    1. Anonymous says:

      Oh the humanity! They totally didn’t come out. They were getting burned on top and not done in the middle. I’ll have to get me a mini-muffin tin and try them again. We settled for cereal this morning instead. ๐Ÿ™

      1. Anonymous says:

        Anon – Oooooh noooooo!!! I’m so sorry. I’m sure they will be yummy with the mini muffin tins though. Boo hoo!

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  17. Anonymous says:

    Any light tasting oil will work.

  18. graciouspantry says:

    Felps – Never thought to try that!

  19. Charlie Auger Mace says:

    Do they really take 40 – 50 minutes to cook? Excited to see how mine turn out!

    1. graciouspantry says:

      Every oven is different, but for me, that’s how long they took.

      1. Charlie Auger Mace says:

        I have a feeling that my mini muffin pan is smaller than an american one! They turned out great! Cooked in about 15mins. I made them to go with a clean pumpkin oatmeal smoothie, for brunch tomorrow with my friend who is new to eating clean! Thanks again for putting in all the hard work to make all of us look good ๐Ÿ˜‰ I tell everyone I know about this fab blog!

        1. graciouspantry says:

          Awesome! Thank you so much!

  20. graciouspantry says:

    I’d have to see the recipe.