Pumpkin-spice muffins

PersonalPoints™ per serving
Total Time
40 min
20 min
These easy, delicious muffins feature all of our favorite flavors of fall: ground cinnamon, ground nutmeg, ground cloves, canned pumpkin purée, raisins, and sunflower seeds. They all come together in one fantastic, spice-forward, hearty muffin in a taste combination that you'll find irresistible. All you need to do is combine the wet and dry ingredients together to make the batter, no electric mixers or other fancy equipment required. Divide the batter among muffin cups, let them bake in the oven, and these sweet treats are ready to go. They're so satisfying and fun to make, you may find yourself reaching for this recipe all year-round.


Cooking spray

12 spray(s)

All-purpose flour

1 cup(s)

White whole wheat flour

¾ cup(s)


1 cup(s)

Baking soda

1¼ tsp

Ground cinnamon

1 tsp

Ground nutmeg

½ tsp

Table salt

½ tsp

Ground cloves



½ cup(s), or currants

Pumpkin puree

1 cup(s), canned


2 large egg(s)

Canola oil




Sunflower seeds

2 Tbsp, or pumpkin seeds, unsalted


  1. Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick spray
  2. Whisk together all-purpose flour, white whole wheat flour, sugar, baking soda, cinnamon, nutmeg, salt, and cloves in large bowl; stir in raisins. Stir together pumpkin puree, eggs, oil, and water in medium bowl until combined well. Add pumpkin mixture to flour mixture, stirring just until flour mixture is moistened.
  3. Spoon batter into muffin cups, using about 1⁄3 cup batter for each muffin; sprinkle evenly with pumpkin seeds. Bake until toothpick inserted into muffin comes out clean, about 20 minutes. Let cool in pan on wire rack 10 minutes. Remove muffins from pan and serve warm or let cool completely on rack.
  4. Per serving: 1 muffin