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Pumpkin Leaf Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


These muffins can be baked in autumn leaf molds for a special seasonal touch, or as a regular muffin. You can customize their flavor with grated carrots, raisins, oatmeal, or 3/4 cup chocolate chips, chopped nuts or apples, or cinnamon chips.

On their own, they're wonderful with a dab of Maple Cinnamon Butter.

At a glance

12 regular muffins or16 to 18 leaf shaped muffins


Choose your measure:


  • 1 cup pumpkin (about 1/2 of a 15 ounce can)
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 3 tablespoons vegetable oil
  • 1 tablespoon molasses
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice (or 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1 teaspoon ground cinnamon)
  • 1/2 cup milk
  • 1 1/2 cups King Arthur Unbleached All-Purpose or King Arthur Premium Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Maple Cinnamon Butter (optional)

  • 1/2 cup (8 tablespoons) butter
  • 2 teaspoons cinnamon
  • 1 tablespoon maple syrup
  • 2 tablespoons brown sugar


  1. Preheat the oven to 400°F. Line a 12-well muffin pan with papers.
  2. In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.
  3. In a separate bowl whisk the flour, baking powder, and baking soda together.
  4. Add all at once to the wet ingredients and mix until all ingredients are well combined.
  5. Drop about a scant quarter cup of the batter into the wells of the muffin pan.
  6. Bake until firm to the touch, about 18 to 20 minutes.
  7. Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.
  8. To make the butter: Beat all the ingredients together until the mixture is smooth. Serve with Pumpkin Muffins.