Pumpkin Pie Muffins
15
People talking
I started with a basic pumpkin muffin recipe and did some major tweaking to perfect these beauties, with their strong, sweet pumpkin pie taste. They in fact use canned pumpkin pie mix (recommended: Libby's) rather than plain canned pumpkin. Don't be afraid to add a little more flour to make the batter a bit thicker; the more you add, the denser your muffins will turn out.
- Ready In:
- 40mins
- Serves:
- Units:
15
People talking
ingredients
- 3 1⁄4 cups all-purpose flour
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 pinch cinnamon
- 2 cups canned pumpkin pie filling
- 2⁄3 cup vegetable oil
- 3 eggs
- 1 cup raisins (optional)
- brown sugar
directions
- In a large bowl, mix together the flour, white sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
- In a small bowl, beat the eggs with the oil and canned pumpkin; stir in raisins, if using.
- Pour batter into a greased muffin tin, filling cups most of the way; there will be enough for 18 muffins, so it's alright if there's leftover batter after the first batch.
- Sprinkle brown sugar to taste over the tops of each.
- Bake at 350 degrees F for 15-18 minutes, until a toothpick inserted down the middle of one muffin comes up clean.
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RECIPE MADE WITH LOVE BY
"I started with a basic pumpkin muffin recipe and did some major tweaking to perfect these beauties, with their strong, sweet pumpkin pie taste. They in fact use canned pumpkin pie mix (recommended: Libby's) rather than plain canned pumpkin. Don't be afraid to add a little more flour to make the batter a bit thicker; the more you add, the denser your muffins will turn out."
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I followed an earlier suggestion to use a full 30 oz can (because I am desperately trying to use all the cans of pumpkin pie filling I purchased by mistake instead of the intended pumpkin puree!). I also cut the oil to 1/3 cup as suggested. I replaced 1-1/2 cups of the white flour with an equal amount of oat flour (use a blender to pulverize regular -- not instant -- rolled oats -- easy peasy) and added a bit more cinnamon, a pinch of allspice and cloves as well. I used 1/2 c each walnuts and golden raisins; did NOT top with any sugar since 2 cups in the recipe plus the already sweetened filling is borderline too sweet for my taste. In the future I would research how reducing the sugar might work. I used paper muffin liners and found I had to bake nearly 20 minutes (perhaps because of the extra pumpkin filling?). These are soooooooo good!Reply
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I made these late at night, when I realized I forgot to grab whipping cream and a second pie shell for my pie. I had the pie filling laying around. 30oz can. NOT the puree, the actual filling. I mixed the entire thing in, and then pulled the oil down to about 1/3 a cup instead. Skipped the brown sugar on top, and used a dusting of powdered sugar instead. Pretty close to Paneras pumpkin muffin that way.Reply
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I’ll use this again, made more than 18 cup cakes. I ended up adding more ingredients maybe the why, but they weren’t too sweet just right.. thanksReply
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I used self rising flour but still added a a teaspoon of baking powder and baking soda with a bit of salt, with a extra large egg. I also added a teaspoon of vanilla. Plus topped with brown sugar and walnuts.Reply
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