I had a can of pumpkin pie filling and wanted to make muffins with it. I discovered a recipe at allrecipes.com that has poofed! I liked its foodie bones so I messed around with it and made it my own. These are super easy to make muffins with tons of flavour and a great way to use up that leftover pumpkin pie filling.
I came up with my own combo for the pumpkin spice in this recipe. I never have any on hand so combine: 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1/4 tsp of allspice. You can add ground cloves but I would recommend just a super tiny pinch.
I also divided the recipe in half and I LOVE that I have this 3/4 cup measuring cup thanks to my Auntie Laima! If you do not have one, just use a 1/4 cup measuring cup.
Preheat oven to 330F. Grease 12 muffin cups.
Mix 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice, 1 tsp baking soda and 3/4 tsp of salt together in a large bowl.
In a separate bowl whisk in half a can of pumpkin pie filling (15 oz), 1 1/2 cup sugar, 1/4 cup vegetable oil, 1/4 cup water and 2 eggs together until just mixed.
Mix together wet and dry ingredients until batter is just combined. Fill tins with batter just below the brims.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Cool muffins on a wire rack.
I have to say, these are super impressive, delicious and wonderful muffins. Reg was not interested in them at first until he had one with tea. Then he became a total convert! He said he could eat them all day. I love the combination of spices and the pumpkin pie filling makes them so moist.
This is perfect fall baking for anyone’s kitchen. Great for newbie foodies and for seasoned bakers craving for autumn flavours. You will be thrilled with the results. This batch made 12 muffins which was perfect. I put half in the freezer and Reg and I enjoyed the muffins for days. I will be making these again!