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Servings: 12 Muffins

Total Time: 30 minutes

  • 2/3 cup white whole wheat flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup fat free half and half
  • garnish whipped cream


Preheat the oven to 350. Line 12 muffin cups with cupcake liners and lightly mist the inside of the liners with cooking spray.  In a medium bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice and whisk or stir together to combine. In a large bowl, combine the pumpkin, sugar, brown sugar, eggs, vanilla and half and half and stir or whisk together until thoroughly combined. Add the dry ingredients and continue to whisk together until smooth and combined. Fill the muffin liners evenly with the batter and bake for 20 minutes. Let cool in the pan and then transfer to the refrigerator to chill. The pies will deflate a bit as they cool. Serve chilled with a spray of whipped cream on each mini pie.


114 calories, 22 g carbs, 16 g sugars, 1 g fat, 0 g saturated fat, 3 g protein, 2 g 

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