Pumpkin Pie Muffins (Made with Pie Filling)
Made with pumpkin pie filling, these muffins are super moist, and fluffy. They are the perfect fall breakfast, snack, or dessert.
Servings: 30 muffins
Calories: 168cal
Cost: $5
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.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1muffin | Calories: 168cal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 204mg | Potassium: 98mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2397IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg