These pumpkin muffins are made with pumpkin pie filling, making them soft and flavourful, and I added some chopped pecans for a nice crunch. During Fall, I love to bake anything that brings warmth and comfort to my home, and these muffins did just that. Enjoy!
Ingredients make 9 muffins
2 large eggs -room temperature
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup canola oil
2 tsp vanilla
1/3 cup 3.25% milk -room temperature
1 can pumpkin pie filling
1 3/4 cups flour
2 tsp baking powder
2 tsp cinnamon
1/3 cup chopped pecans
Add in:
In this recipe I've added chopped pecans, but you can certainly use whatever you have in your pantry, such as walnuts, hazelnuts, pumpkin seeds, or chocolate chips. If you're anything like me, you always have a variety of nuts, seeds, and chocolate in your pantry, and you can always find a use for them when it comes to baking.
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugars.
- Whisk in the oil and the vanilla.
- Whisk in the milk.
- Whisk in 1 cup of pumpkin.
- Put the flour, baking powder, and cinnamon into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the pecans.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
Note: If you prefer to roast your own pie pumpkin instead of using pumpkin pie filling, just follow these simple steps.
Pre-heat the oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Cut the pumpkin in half and scoop out the seeds.
Cut slits in the pumpkin to let the steam out.
Place the pumpkin on the parchment paper curve side up.
Roast for 40-50 minutes or until you can easily pierce the flesh with a fork.
Remove from the oven and cool.
Scoop of the flesh and puree.
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