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

Prep

15 min.

Total

50 min.

Serves

36

Bake: 15 min.

Cool: 20 min.

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

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.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#26700

Your Recently Viewed Recipes