Categories: Breakfast; Snacks

Ingredients

• 2 cups all-purpose flour
• 2/3 cup brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Dash ground nutmeg
• 1 cup canned pumpkin pie filling
• 1/3 cup unsalted butter, melted
• 2 eggs, beaten
• 1/4 cup milk
• 2 teaspoons vanilla extract

Directions

1. 1. Heat the oven to 400°F. Lightly grease 36 (1 3/4-inch) mini-muffin-pan cups.
2. 1. Stir the the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a large bowl.
3. 1. Stir the pie filling, butter, eggs, milk and vanilla extract in a medium bowl. Add the pie filling mixture to the flour mixture and stir just until combined. Spoon the batter into the muffin-pan cups.
4. 1. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pans on wire racks for 5 minutes. Remove the muffins from the pans and let cool completely on wire racks.

Email to a friend | Print this recipe | Back