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.
Servings 30 muffins
Calories 143cal
Cost $5
Equipment
- 2 12-count muffin tin(s)
- muffin tin liners
- oven adjusted to the center rack position
- Mixing Bowls
- measuring cups and spoons
- rubber spatula
- Whisk
- scooper
- can opener
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 light brown sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350℉ 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 ¾ 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.
- Cool & enjoy
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1muffin | Calories: 143cal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 204mg | Potassium: 81mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2396IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg