• Pumpkin Pie Filling Muffins

    Awww….look, it’s our little family in muffins.

    Not that this has EVER happened to me (wink, wink), but if you ever find yourself distracted in the grocery store by an antsy three year old who finds the bulk bins with all those scoops and colorful contents irresistible, then you quickly grab a can with a pumpkin on it so you can get out of that aisle only to realize when you get home that you grabbed pumpkin pie filling instead of pumpkin puree, THEN this is one great use for that hypothetical can.

    Since these muffins were going to be eaten by little people, I halved the cinnamon in fear they would be too spicy.  They can definitely handle the whole amount.  I used a cup of whole wheat flour and 3/4 cup AP flour (instead of the original recipe which called for all AP flour), but feel free to fool around with the flour and sugar choices as you please.  I was glad I added the whole wheat…they didn’t seem “wheaty” at all.  These little guys are very forgiving and irresistible to my little guys…they were gone in 24 hours.

    Pumpkin Pie Filling Muffins closely adapted from The Cookbook Critic


    • 1 cup whole wheat flour
    • 3/4 cup all-purpose
    • 1 Tbsp baking powder
    • 1 tsp ground cinnamon (I used 1/2 tsp)
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/2 tsp salt
    • 1 large egg
    • 1/2 cup packed dark brown sugar
    • 1 1/2 cups canned pumpkin pie filling
    • 8 Tbsp (1 stick) unsalted butter, melted and cooled slightly
    • Optional: up to 1/2 cup chopped nuts, pumpkin seeds, dates, apricots, or raisins


    Preheat oven to 375 degrees. Spray a standard muffin tin (12 muffin-size) with nonstick cooking spray.

    Whisk together the flour, baking powder, spices, and salt in a medium bowl until combined. Whisk together the egg and brown sugar in a large bowl until combined. Add pumpkin pie filling to the egg mixture and whisk to combine. Add the butter and stir vigorously until thick and homogeneous. Add half of the dry ingredients to the pumpkin mixture and stir with a rubber spatula or wooden spoon until the two begin to come together; then add the remaining dry ingredients and stir until just combined. Do not overmix. (If using optional ingredients, add now, stirring gently.)

    Use an ice cream scoop or a large spoon to drop the batter into the greased muffin tin. Bake until golden and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes (rotate the muffin tin from front to back halfway through the cooking time). Cool muffins in the tin for 5 minutes and then transfer them to a wire rack; cool for 10 more minutes before serving.

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