Pumpkin Pie Filling Muffins

Made with canned pumpkin pie filling, these super moist pumpkin pie filling muffins are the flavors of fall bliss in every bite. They are modeled after my award-winning pumpkin pie filling bread. Enjoy them for a fall breakfast or a dessert!

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Pumpkin pie filling muffins are a delicious and easy way to enjoy all that fall offers in one, tasty bite. They're perfect for a quick breakfast, snack, or dessert. They are also easier to make than traditional pumpkin pie since there's no crust to worry about. My kids and family love them and I am confident you will too because they are *that* delicious!

Why You'll Love My Pumpkin Pie Muffins

Fall flavors: They capture the essence of fall with the warm spices and pumpkin taste. Perfect for satisfying those autumn cravings. These are a perfect alternative to pumpkin pie this Thanksgiving season.

Easy and convenient: These muffins are quicker to make than pumpkin pie since there's no crust to prepare. They're ideal for busy mornings or grabbing a satisfying snack.

Delicious taste: They offer the delicious taste of pumpkin pie in a portable, handheld treat. The spices and sweetness combine to create a comforting and flavorful experience.

Moist and flavorful: The pumpkin pie filling keeps the muffins moist and adds a natural sweetness.

Customizable: You can add mix-ins like nuts, chocolate chips, or dried fruit for extra flavor and texture.

Versatile: They can be enjoyed for breakfast, a snack, or even dessert.

Pumpkin Pie Filling Ingredients

• All-Purpose Flour – Provides the structure for the muffins. It also helps to absorb some of the moisture from the other ingredients, which helps to prevent the texture from becoming too dense.
• Pumpkin Pie spice – Gives the muffins its characteristic flavor. It is a blend of spices that typically includes cinnamon, ginger, nutmeg, and cloves.
• Baking Soda – A leavening agent that helps the muffins to rise. It reacts with the acids in the other ingredients to create carbon dioxide gas, which causes the muffins to rise.
• Salt – Enhances the flavor of the muffins and helps to balance out the sweetness of the brown sugar.
• Light Brown & Granulated Sugar – Adds sweetness and moisture to the muffins. It also helps to give the muffins a slightly chewy texture.
• Non-fat Greek Yogurt- Keeps the muffins moist and tender. It also helps to prevent the muffins from becoming too dry.
• Whole Milk – Adds moisture and flavor to the muffins. It also helps to make the muffins softer and more tender.
• Eggs – Add structure and flavor to the muffins. They also help to bind the other ingredients together.
• Vanilla extract – Adds flavor to the muffins. It also helps to enhance the flavor of the other ingredients.
• Chopped Nuts (optional) – The chopped nuts add a bit of crunch and texture to the muffins. They are also a good source of protein and fiber.

How to Make Pumpkin Pie Filling Muffins

Prep work: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare your muffin pan by either spraying it with nonstick cooking spray or lining it with paper liners.

Whisk the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice (or your homemade spice blend), baking soda, and salt. Ensure everything is evenly combined.

Combine the wet ingredients: In a separate, larger bowl, whisk together the pumpkin pie filling, sugars, oil, milk, eggs, and vanilla extract. Mix until everything is well incorporated. Don't overmix!

Unite the wet and dry: Gently add the dry ingredients to the wet ingredients. Fold the batter with a spatula just until there are no streaks of flour remaining. Be careful not to overmix, as this can lead to tough muffins.

Mix-in time (optional): If you're using any mix-ins like nuts, chocolate chips, or dried fruit, gently fold them into the batter at this point.

Fill and bake: Scoop the batter evenly into your prepared muffin cups, filling each one about ¾ full. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Then, devour and enjoy your delicious homemade pumpkin pie filling muffins.

FAQS

What are the benefits of using pumpkin pie filling instead of pumpkin puree?

Convenience: Pumpkin pie filling already has the spices added, saving you a step. Many people often have leftover pie filling prompting me to create this recipe and test it from scratch.

Do I have to use muffin liners?

No, but they can help with easier removal and cleanup. Spraying the pan with non-stick cooking spray helps too.

How can I store leftover muffins?

Let them cool completely, then store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Can I add other mix-ins?

Absolutely! Chopped nuts, chocolate chips, dried fruit, or streusel topping are all great options.

What frosting goes well with these muffins?

Vanilla, or cream cheese frosting perfectly complements the pumpkin pie flavor.

More Pumpkin Muffin Tin Recipes to Try Today

• Greek Yogurt Pumpkin Muffins
• Banana Pumpkin Muffins
• Pumpkin Crescent Cinnamon Rolls
• Mini Pumpkin Pancake Bites
• Jumbo Bakery Style Pumpkin Muffins

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