Spiced Pumpkin Mini Muffins

Campbell's Spiced Pumpkin Mini Muffins Recipe

Moist and spicy, these miniature gems are the perfect way to celebrate the fall.  Wouldn't they be fabulous at a Halloween party or as party of your Thanksgiving feast?

At a glance


15 min.


50 min.



Bake: 15 min.

Cool: 20 min.

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What You'll Need

2 cups all-purpose flour
2/3 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 dash ground nutmeg
1 cup canned pumpkin pie filling
1/3 cup unsalted butter, melted
2 eggs, beaten
1/4 cup milk
2 teaspoons vanilla extract

How to Make It

  • 1

    Heat the oven to 400°F.  Lightly grease 36 (1 3/4-inch) mini-muffin-pan cups.

  • 2

    Stir the the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a large bowl.

  • 3

    Stir the pie filling, butter, eggs, milk and vanilla extract in a medium bowl.  Add the pie filling mixture to the flour mixture and stir just until combined.  Spoon the batter into the muffin-pan cups.

  • 4

    Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Let the muffins cool in the pans on wire racks for 5 minutes.  Remove the muffins from the pans and let cool completely on wire racks.

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