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  • 2 cups all-purpose flour
  • 3 tsp of cinnamon
  • ¾ tsp of ground ginger
  • ¾ tsp of ground nutmeg
  • ¼ tsp of ground clover
2 tsp of baking soda
  • 1 ½ tsp of salt
  • 1 (30 ounce) can pumpkin pie filling (I used Libby’s®)
2 cups of granulated sugar
  • 1 cup of brown sugar
½ cup of vegetable oil
½ cup of water
  • 4 eggs
  • pecans (to sprinkle on top)



  1. Preheat oven to 330 F (165 C) and line the cupcake trays with cupcake paper liners.
  1. In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, clover, baking soda, and salt


  1. In a large bowl whisk together the pumpkin pie filling, brown sugar, granulated sugar, oil, water, and eggs together until just mixed.

Pumpkin Pie Filling Muffins with PecansPumpkin Pie Filling Muffins with Pecans

  1. Gradually add in the flour mixture into pumpkin mixture until batter is just combined. The batter will be a bit runny, dont worry, use a measuring cup evenly distribute the batter.

Pumpkin Pie Filling Muffins with Pecans

  1. Using a measuing cup, pour the batter into the lined muffin cups and gently push in a walnut on top.


  1. Bake the muffins for about 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.