Pumpkin Muffins - Recipe

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PUMPKIN MUFFINS

1 1/2 c. of your favorite pumpkin pie filling

Set aside when making pies. (Note: This will keep up to one week in refrigerator).

1/4 c. (1/2 stick) butter, melted
1 egg

Blend well the above ingredients. Then add:

1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. raisins and/or chopped nuts

Mix with wooden spoon just until flour is moist. Batter will be lumpy. Grease muffin pan and fill almost to top. Bake at 400°F for 25 to 30 minutes. Remove from pan immediately.

Makes 12 muffins.

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recipe reviews
Pumpkin Muffins

· Oct 7 · #47565

Lindsey C (California) says:

This was so easy. It is super moist and light. I was glad to find this recipe after I bought a can of pumpkin pie mix by accident.

· Nov 24 · #52372

Molly (United States) says:

Flavor was good, and they were moist but they were pretty dense. I will most likely keep looking for another way to use up the other half of my can of Pumpkin Pie Filling.

· Aug 21 · #76491

Joelle (California) says:

I made a double batch of these to use up a can of pumpkin pie mix. They're VERY good. Took about 15 minutes in the oven and I did not have a density problem.

· Oct 5 · #80150

Jenn (Oregon) says:

Very easy and very good!!! I used chocolate chips instead of raisins or nuts, and it turned out great. The perfect consistency was achieved; I baked them for 15 mins.

· Jan 31 · #92957

Dee (Pennsylvania) says:

Very good! Not bland - has the zing of the pie spices. I doubled to use the entire can of pie mix and added a bag of dark chocolate chips. Made 30 medium muffins.

· Oct 2 · #110294

Haley (Louisiana) says:

Loved these! The perfect amount of moist, sweet enough to be cupcakes without the icing. Also, I mixed white chocolate chips into the batter. It tastes amazing! Mine took about 25-30 minutes. And this is a really short and easy recipe, which is always nice.

· Oct 28 · #112094

Lexcie (California) says:

Muffins turned out good, but I had to bake them about 25 minutes. I used whole wheat flour instead of white and you can't even tell the difference. I only used 1/4 c sugar and I actually think I could have used no sugar and they still would have tasted sweet enough. A few chocolate chips are great with them too.

· Dec 18 · #149871

Ann (Manitoba) says:

This recipe was very easy. The muffins came very moist, but they were dense. I prefer moist and light, but nonetheless they didn't last long in my house. Took about 25 minutes to bake.

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“WHOLE WHEAT PUMPKIN BREAD”
	“PUMPKIN MUFFINS”	“PUMPKIN APPLE STREUSEL MUFFINS”
	“APPLE PUMPKIN MUFFINS”

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