Introduction: Don’t Let Your Pumpkin Pie Filling Go to Waste
Fall is the season of pumpkins, and what better way to celebrate than with a delicious pumpkin pie? But what happens when you have leftover pumpkin pie filling? Don’t let it go to waste! With just a few additional ingredients, you can transform that leftover filling into scrumptious muffins that are perfect for breakfast, snacks, or even dessert. Not only will you be reducing food waste, but you’ll also be treating yourself to a tasty and easy-to-make treat.
Ingredients:
- 1 cup leftover pumpkin pie filling
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the leftover pumpkin pie filling, flour, brown sugar, vegetable oil, and egg. Mix until well combined.
- Add in the baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until everything is well combined.
- Using a cookie scoop or spoon, fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 muffin
Calories: 200
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 190mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 17g
Protein: 3g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Total Time: 28-30 minutes
Equipment:
- Mixing bowl
- Muffin tin
- Cookie scoop or spoon
- Paper liners
- Wire rack
Serving Suggestions:
These muffins are perfect for breakfast or as a snack. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup. They can also be enjoyed as a dessert with a scoop of vanilla ice cream on top.
Variations:
Add some chopped nuts or raisins to the batter for some extra texture and flavor. You can also substitute the all-purpose flour for whole wheat flour to make the muffins healthier.
Substitutions:
If you don’t have any leftover pumpkin pie filling, you can use canned pumpkin puree instead. You can also substitute the vegetable oil for melted butter or coconut oil.
Storage:
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.
Tips:
- Make sure to mix the batter well to ensure that all the ingredients are well incorporated.
- Don’t overfill the muffin cups with batter, as the muffins will rise and expand while baking.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes:
These muffins are a great way to use up leftover pumpkin pie filling and reduce food waste. They are also easy to make and perfect for breakfast, snacks, or dessert.
Frequently Asked Questions:
Can I use canned pumpkin puree instead of leftover pumpkin pie filling?
Yes, you can use canned pumpkin puree instead of leftover pumpkin pie filling. Just make sure to adjust the sugar and spices accordingly.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these muffins gluten-free.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 2 months. Just make sure to store them in an airtight container or freezer bag.
Personal Thoughts:
These leftover pumpkin pie filling muffins are a delicious and easy-to-make treat that are perfect for fall. They are moist, flavorful, and have just the right amount of sweetness. Plus, they are a great way to use up leftover pumpkin pie filling and reduce food waste. I highly recommend giving this recipe a try!