Pumpkin Pie Muffins

Pumpkin Pie Muffins created by Kellye V.

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:

ingredients

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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"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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  1. Velia P.
    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
  2. Jessica P.
    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
  3. Kellye V.
    Pumpkin Pie Muffins Created by Kellye V.
    Reply
  4. Kellye V.
    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.. thanks
    Reply
  5. Kellye V.
    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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