Pumpkin Pie Muffins (Leftover pie filling)

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! Make sure to adjust the baking powder if necessary! 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.


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  4. Aurelia says:

    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!

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  6. Keara Reilly says:

    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 πŸ™‚

  7. Kristen says:

    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!

  8. Jenny says:

    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!

  9. William Naab says:

    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.

  10. chrysalis2oh says:

    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!

  11. andrea says:

    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….

  12. David says:

    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!

  13. Pingback: pumpkin pie without the pumpkin | Twice Knit

  14. 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!

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  16. eli says:

    i used the recipe given, but with ess baking powder. i sprayed a ceramic mug and filled it 3/4 with the batter. i put it in the microwave for 1:20… its delicious !!!

  17. Heather Brumley says:

    I’m going to try these tomorrow! I made my first pumpkin pies on Thanksgiving day and I have about 2 cups of batter left. I saved it not wanting to throw it out but I had no clue what to do with it. After reading the comments, I think I will add some vanilla and chocolate chips. Can’t wait to try these!

  18. Kay says:

    These are amazing. My stepson is a chef and gave me a small bucket of pumpkin pie batter. I followed the recipe and they are so good. Have another batch in oven with half whole wheat pastry flour & almond milk. Ran out of regular milk πŸ™‚ Hope they are just as good. I used organic brown came sugar too. Yum! Thanks!

    • Cori says:

      So glad they turned out amazing for you! Please let me know how they turned out with using the whole wheat flour and the almond milk!! I’m excited to try it!

      • Kay says:

        They were just as good with the whole wheat and almond milk. I added some walnuts too. I’m gonna have to pace mys of with these. They are too good.

      • Cori says:

        I am so glad to hear they turned out great with the WWF and the almond milk. I have had to change my diet, this is definitely good news! Thank you!

  19. Liz says:

    I used whole wheat flour and 1/2 a tablespoon of baking soda. They were delicious! I love not wasting food and will definitely make these muffins every time I bake a pumpkin pie!

  20. Tracy says:

    Good taste, but a little gummy. I might toast them in the toaster oven before I eat them. Maybe too much moisture in batter?

    • Cori says:

      You can substitute granulated sugar or mix 1 cup granulated sugar and 1 TBSP of molasses and make your own brown sugar. Hope this helps. 😊

  21. Laura says:

    Would love to try these, as I just made 2 pumpkin pies today and have a good amount of filling left over.

    My pie filling recipe (from scratch) already had sugar and eggs and milk in it – would it work to just add the flour and baking soda?

  22. Inna says:

    Thanks for the recipe! Since I have Celiac’s, I needed it to be gluten free. Instead of the flour and baking soda I used King Arthur’s Baking Mix and it turned out quite well!

  23. Hope Dodgen says:

    I loved these muffins! I had extra filling and I really didn’t want to throw it away so I looked on Pinterest for ideas and I came across this recipe. I am thankful to have found this, my family and I loved them!

  24. Jennifer says:

    I’m currently waiting for my pumpkin pies to finish baking so that I can try this leftover recipe! I’m going to make it into a bundt cake and I have Maple Bacon frosting that I bought earlier today. I can’t wait to taste! Thank you!!!

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