Pumpkin Spice Muffins


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 tablespoons baking power
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • ½ cup agave nectar
  • ½ cup pure maple syrup
  • ½ cup canola oil
  • ¾ cup Silk almond milk or soy milk
  • 1 teaspoon vanilla
  • 2/3 cup golden raisins
  • ¼ cup pecans, chopped

Glaze Ingredients:

  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons water


  1. Mix the flour, salt, baking powder, cinnamon, and pumpkin pie spice together in a medium sized bowl. Add remaining ingredients and mix well.
  2. Preheat oven to 400° F. Spray a mini muffin tin with nonstick cooking spray.
  3. Using a 1 ½ tablespoon cookie scoop, fill each muffin cup with batter. Bake for 12 – 15 minutes, or until a toothpick comes out clean.
  4. Mix glaze together and drizzle over each muffin. Makes 12 muffins 0r 34 mini muffins.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breads Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.