I’m what you call a bit of a Penny Pincher (sometimes)and I have realized that if I have leftover ingredients from something that I have made, I look to make something else from that leftover mixture. This is where I found a recipe from The Rescue Baker online and I needed to use leftover pumpkin pie filling which I had already mixed with the eggs, evaporated milk, cinnamon, ginger, cloves, etc… I was amazed at the richness and texture from this leftover miracle! It’s quick and easy…let’s get started! www.therescuebaker.com
Cook Time: 20-25 minutes
Makes: 9 muffins
Here’s what you’ll need:
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)
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…
Pour batter into muffin tins lined with paper baking cups or spray tins with non-stick cooking spray. Fill muffin cups 2/3 of the way full, I used a 1/3 measuring cup to dip out the batter into the muffin cups/tins…
Bake at 350 for 20-25 minutes…check for firmness.
Let muffins cool before placing the muffins on a wire rack to finish cooling completely…
Please make sure that you are using the filling that is already made from making a pumpkin pie. If you use just canned pumpkin pie filling and the remaining ingredients in this recipe, they turn out dense and heavy.