Ingredients
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3 1/4
-
1
-
1
-
2
-
1/2
-
1
-
1
-
2
-
2/3
-
3
-
1
-
-
-
-
Directions
Pumpkin Pie Muffins,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.,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. 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. used paper muffin liners and found I had to bake nearly 20 minutes (perhaps because of the extra pumpkin filling?). These are soooooooo good!,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.
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Steps
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1
Done
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In a Large Bowl, Mix Together the Flour, White Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, and Cinnamon. |
|
2
Done
|
in a Small Bowl, Beat the Eggs With the Oil and Canned Pumpkin; Stir in Raisins, If Using. |
|
3
Done
|
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. |
|
4
Done
|
Sprinkle Brown Sugar to Taste Over the Tops of Each. |
|
5
Done
|
Bake at 350 Degrees F For 15-18 Minutes, Until a Toothpick Inserted Down the Middle of One Muffin Comes Up Clean. |
