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)

**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…

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…

Enjoy!

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.

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Thanks so much for featuring this recipe on your blog! Glad you enjoyed them. :)

You’re welcome and oh my goodness, these we’re amazing! I love leftover recipes! I love your website as well. I check it often. These were a huge hit I’m my house. :)

Fantastic! Happy New Year! Looking forward to baking up lots of yummy treats in 2013. :)

Happy New Year to you as well! :)

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Did you really use a whole tablespoon in this recipe or just a teaspoon?

Hi Brandie!

Yes, I used 1 tbsp.

I tried this recipe and they turned out very heavy and rubbery

We won’t be using this recipe again

I’m sorry they didn’t turn out for you like they should.

I concur that they came out rubbery for me, but I’m just going to use less baking powder next time. :) They are so very tasty!

Please let me know how they tasted with the adjustment! Thank you!

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These turned out delicious! I added chocolate chips and my boys gobbled them up!

Thank you for the recipe!

Thank you for enjoying them!! You’re very welcome!!

Thank you so much!!! We were looking for something like this, simple and delicious. We were kind of in a pumpkin mood, making pumpkin pie, pumpkin coffee, pumpkin soup, ect. I came upon this recipe and loved it, so did my family!

I am truly excited that your family enjoyed them! Thank you so much!

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These were SO good. I also, couldn’t bare? bear? I never know, to throw away the left over pie filling and found your recipe. I added a little imitation rum flavoring, dark chocolate chunks and vanilla. Highly recommend. Thank you so much for bringing these little buddies into my life and belly :)

Thank you for enjoying them! Great idea to add the extra ingredients! I will have to try that combination.

Also solves the problem of what to do in between turning the pumpkin pie oven from 425 to 350! It took me exactly 15 minutes to make the muffins, which is the time you keep the oven at 425. Funny…always wondered if anyone had that leftover problem. Thanks!

You’re welcome! :)

Just made a pumpkin pie and had about a cup of leftover filling. I followed your directions to the letter (except I did mini-muffins) and am totally in love with these pumpkin muffins!! If the pie is half as good as these muffins, I’ll be thrilled! Thank you for sharing!

I’m so excited you loved them!

I doubled this recipe last night, and converted it to gluten free with sorghum and rice flours, and potato starch (+xanthan gum) I baked it in a 13×9 cake pan and added an extra 10 minutes to the baking time, but could have added an another 10 on top of that. I ate a piece this morning for breakfast (what can I say, I’m a sugar freak at 3 AM) and it was great. It didn’t have any of the usual gluten free cake bitterness. It just needs some cream cheese frosting to top it all off. Thanks for the great recipe. I’ll never throw out the extra pumpkin pie filling again.

I’m so happy you got to enjoy the recipe in GF form! I will definitely keep your recipe changes so that I can better accommodate a few friends! Psst…I’m a sugar freak too!

This was great. I used approx. 1.25 cups of flour to my 2 c. leftover pie filling. It already had milk, eggs, etc. so I left off the milk. Came out great in mini loaf pan. I got about 7 loaves!

Great! I love seeing the different ideas! Glad you enjoyed! Those would be great gift ideas!

was your pie filling already baked?

No. It was the filling mixture right after I poured it into the pie shell. It was what I had left.

I just tried this and it is wonderful. Thank you!!

You’re welcome! :)

just followed your recipe…. hoping they’ll turn out good! i’ll let u know!

so glad i found your recipe! i had extra pumpkin pie filling ( i added praline pecans to recipe )…it was soooooo good! i will add your website to my ‘favourites” and will also put on my facebook page. thanx again!!! i will be adding this to my fave recipes….

Fabulous! :) Thank You!

going to do this right now. I have 1 1/2 cup filling left. hope it comes out as yummy as everyone else’s!

I’m sure it came out terrific!

I doubled your quantities and baked a cake out of it. It’s a lot like pumpkin bread, but with more spices, and delicious. Thanks!

Wonderful! :)

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Great save for leftover pumpkin pie filling. Thank you for posting it.

Thank you for enjoying it! :)

i had exactly 1 1/4 cups of the pumpkin pie filling left and I am sooo happy I found your website! These turned out soooooo good!! I made a cinnamon cream cheese frosting, but they were perfectly delicious without it! Thank you!