Pumpkin Pie Muffins from Leftover Pumpkin Pie Filling

Do you have leftover pumpkin pie filling that needs something yummy made from it? I don't mean canned pumpkin pie filling, but real, homemade pumpkin pie filling. How about some pumpkin muffins that are not too sweet and perfect for the next morning when you are in complete recovery mode.

While you are waiting for your pie to finish cooling, mix up a batch of these:

Ingredients:

1 1/4 cups leftover pumpkin pie filling (this is how much I had leftover)

1 Tbsp baking powder

1 cup flour

1/4 cup brown sugar

1/2 cup milk

chopped walnuts or pecans (optional)

Directions:

Pre-heat oven to 350 degrees.

In a medium-sized mixing bowl, mix together the leftover pie filling, brown sugar, flour, baking powder, and milk until well blended. I used my KitchenAid mixer with the paddle attachment and it was mixed up in a minute. 

Add 1/2 cup chopped pecans and mix on the lowest setting until mixed throughout the batter.

Coat muffin tray with shortening or you may use paper cups. Pour batter into muffin tins. Fill muffin cups 2/3 of the way full. 

Bake at 350 degrees for 20 minutes.

Let muffins cool to the touch before placing the muffins on a wire rack to finish cooling completely.

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