Made with pumpkin pie filling, these muffins are super moist, and fluffy. They are the perfect fall breakfast, snack, or dessert.
Who doesn’t love pumpkin pie? These muffins are so easy to make and they are really moist and delicious! If you’re looking for a quick and easy fall recipe, then this is the perfect one for you. These muffins will definitely satisfy all your fall pumpkin cravings, plus they freeze well!
While there are many recipes out there for pumpkin muffins, almost all of them use canned pumpkin. Since I had an abundance of canned pumpkin pie filling on hand, I wanted to create a muffin that used this fall pantry staple. The end result produced 30 no-frills pumpkin pie muffins that were some of the best I’ve baked.
What is Canned Pumpkin Pie Filling?
Canned pumpkin pie filling is a type of food product that is typically made from pureed pumpkin, spices, and sweeteners. It is often used as a shortcut for making pumpkin pies, and can also be used in other recipes such as pancakes, waffles, and cakes.
Ingredients for Pumpkin Pie Muffins
All-purpose flour – This is the base flour for these fluffy pumpkin muffins.
Spices – Pumpkin pie spice, and salt are what helps to further enhance the pumpkin pie filling.
Pumpkin pie filling – As mentioned, this recipe is unlike most in that you do not use canned pumpkin puree, but rather pumpkin pie filling.
Sugar – Both brown, and granulated white sugar are used in this muffin recipe.
Baking staples – Vanilla extract, baking soda, and vegetable oil are musts for baking these muffins.
Dairy – Whole milk, and eggs are needed to help these muffins bake up fluffy and moist.
Add-ins – I added walnuts to half of my muffins. You can add crushed walnuts, or pecans for flavor and texture.
How to Make Pumpkin Pie Muffins
Preheat the oven to 350 degrees F. and spray two 12-count muffin tins with nonstick baking spray; set aside.
In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
In a large bowl, whisk together the eggs, oil, milk, vanilla, and canned pumpkin pie filling.
Add the dry mixture into the wet, and combine until lump-free. Add nuts if you please.
Scoop batter into sprayed muffin tins, and fill about 3/4 of the way.
Bake for for 20-25 minutes. The muffins will feel springy when gently pressed, and a tester inserted into the center of the muffin will come out clean. Bake the next batch.
Storing Pumpkin Muffins
These muffins are one of the most freezer-friendly recipes for the fall! Once cooled, simply wrap the muffins in plastic wrap, or store them in an airtight, freezer-safe container. To enjoy, allow muffins to thaw and enjoy.
At room temperature, these muffins will stay fresh for up to 5 days when stored in a non-humid environment in an airtight container.
More Pumpkin Recipes to Try
- Pumpkin Spice Cream Cheese
- Glazed Mini Pumpkin Pies
- Moist Pumpkin Cake
- Baked Pumpkin Donuts
- Pumpkin Puff Pastry
Pumpkin Pie Muffins (Made with Pie Filling)
Equipment
- Oven adjusted to a center rack position
- 2 12-count muffin tins
- large mixing bowl
- medium mixing bowl
- Ice cream scooper
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons pumpkin spice
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 30 ounces pumpkin pie filling
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped nuts optional**
Instructions
- Preheat the oven to 350 degrees F. and spray two 12-count muffin tins with nonstick baking spray; set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
- In a large bowl, whisk together the eggs, sugars, oil, milk, vanilla, and canned pumpkin pie filling.
- Add the dry mixture into the wet, and combine until lump-free. Add nuts if you please.
- Scoop batter into sprayed muffin tins, and fill about 3/4 of the way.
- Bake for for 20-25 minutes. The muffins will feel springy when gently pressed, and a tester inserted into the center of the muffin will come out clean. Bake the next batch.
I feel like 2 cups of sugar (1 granulated, 1 brown) is a lot when the pumpkin pie filling is already sweetened. It’s also already spiced so 2 tbs of pumpkin pie spice seems like a lot as well. I might try this with plain canned pumpkin
Sent an email, but I assure you these spices and sugars are needed. This is a double batch recipe!
Actually these are not over sweet , as stated it’s a double batch . I made 1/2 the recipe and it made 17 muffins . They are very fluffy, tasty and definitely not too sweet , just right .
Thanks for the recipe
Diane
Very Good Muffins!
It worked well with the pumpkin pie filling
I added 1/2cup of raw shelled pumpkin seeds in place of the nuts
Baking at 350 degrees rather than a higher temperature was a good thing!
I would bake these again!
I see in the picture that you used the pumpkin pie mix instead of the pumpkin puree? Use the sugar and the spices still? Looking for ways to use the mix up….was a mistake thinking it was the same as the puree…..!
Thank you for any info….don’t want to mess anything up
That is indeed filling! I know I replied by email but let us know how you liked them : )
My muffins came out perfect. Thank you for the recipe!
I had two cups of leftover homemade pumpkin pie filling and followed your recipe exactly (but halved). Used pepitas in place of nuts. My whole family loved them! Moist, light and perfectly spiced. So happy to have found a recipe that called for pumpkin pie FILLING!
Thank you!
I’m so happy I found this recipe. I had pie filling instead of pumpkin purée so this worked out. They are so good and it made so many- I think I have 30 in total. I put half in the freezer.
So happy to hear this! Thanks for stopping by!
Sounds tasty, but how long should i cook them in large muffin tins?
Hi, I would check them at the 23 minute mark but they could take up to 30 minutes.
I used almond milk, halved the recipe, and didn’t have pumpkin spice. I used cinnamon, nutmeg and a little ginger. Soooo delicious. Thanks for the recipe.
Every make these with flax eggs or egg replacer? I have a good allergy in the family and not sure how it will come out use 4 eggs.
Sorry, I am unfortunately not well versed in replacements.
Delicious just as the recipe is! Not too sweet at all.
Thank you so much. These muffins turned out terrific! Will definitely be making them again.