Pumpkin Muffins using Pumpkin Pie Filling

I actually thought of making pumpkin muffins using canned pumpkin pie filling, and went searching for a recipe. It would be a great way to use up leftover pumpkin pie filling too.

I came across this recipe and tweaked it a little, so here is the final list of ingredients:

Pumpkin Muffins using Pumpkin Pie Filling 

(makes 8 muffins)

  • 1.5 cups all purpose flour
  • 1.25 cups canned or pre-mixed pumpkin pie filling
  • 1 tbsp baking powder
  • 60 ml milk
  • 1 small egg
  • dash of cinnamon (for added flavour)
  • 0.5 cup brown sugar

Preheat oven to 175 degree Celsius and mix all the ingredients in a mixing bowl.

Spoon the mixture into muffin tins lined with paper liners, til about two thirds full. I used the Wilton autumn silicone tray which has shapes of fall leaves and pumpkins.

Bake for 25-30 mins or until a skewer inserted comes out clean. Cool in the muffin tins for 5 mins before turning them out.

I turned mine upside down (so that the designs at the base of the muffin tin would show up on top) and cut off the base slightly to level them. There! These would make a great addition to a lunchbox or snack time.

Pumpkin Muffins using Pumpkin Pie Filling | Bento Days

Pumpkin Muffins using Pumpkin Pie Filling



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