Sometimes I purposefully buy products I don’t want. Recently I was in my local supermarket and asked the store manager for help finding pumpkin puree. He took me to the aisle and pointed in the right direction. When I still couldn’t find it I asked for his help again. This time he brought me straight to the display rack and I found myself face to face with a can of pumpkin pie filling. Not what I wanted. After all the trouble he’d gone to on a very busy Sunday night I couldn’t bring myself to leave without buying it. The problem is all of my favorite pumpkin recipes call for pumpkin puree and most of them say in big letters, “NOT PUMPKIN PIE FILLING.” Since the pie filling is already sweetened and spiced it won’t give you the same result.
I decided that rather than attempting to modify one of my pumpkin standbys for use with pie filling I’d search for a recipe that calls for it. That’s how I ended up on the Nestle website and found this really simple and incredibly delicious muffin recipe. One person even described these muffins as the second best thing I’ve ever made. Considering how frequently I bake I’d say that’s a pretty solid endorsement.
adapted from Very Best Baking
3 3/4 cups all-purpose flour
1 cup granulated sugar
2 teaspoons pumpkin pie spice (I didn’t have any so I used 1 1/2 tsp. of cinnamon and 1/2 tsp. nutmeg)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup miniature chocolate chips (feel free to substitute dried fruit or nuts)
1 can (30 oz.) Pumpkin Pie Filling
1/2 cup vegetable oil
1/2 cup orange juice (or apple juice or water)
2 large eggs
2 to 3 tablespoons Sprinkle Ons (chopped nuts, cinnamon sugar, seeds such as: poppy, sesame or sunflower, optional) I used Turbinado Sugar
1. Preheat oven to 400° F. Line 2 muffin tins with paper cupcake liners.
2. Combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt in large bowl.
3. Combine pumpkin pie mix, oil, orange juice and eggs in another large bowl.
4. Pour pumpkin mixture into flour mixture; stir just until moistened. Fold in chocolate chips. Fill muffin liners 2/3 full. Sprinkle with your choice of Sprinkle Ons.
5. Bake muffins for 16-18 minutes. (Mine were done after 16 minutes).
For eight 5 1/2 x 3 1/4-inch mini-loaf disposable pans: Preheat oven to 350°. Bake for 38 to 42 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.
For two 8 1/2 x 4-inch loaf pans: Preheat oven to 350°. Bake for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 10 minutes; remove to wire rack to cool completely.
For 48 mini muffins: Preheat oven to 400°. Bake for 10 minutes. Remove muffins to wire rack to cool completely.
For 24 baby bundts: Preheat oven to 400°. Bake for 14 minutes. Remove baby bundts to wire rack to cool completely.