Ingredients
The following ingredients have 4 Servings
- 3 cups All-purpose flour
- 2 tablespoons pumpkin spice
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 30 ounces pumpkin pie filling
- 1 cup granulated sugar
- 1 cup brown sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped nuts (optional**)
Instruction
- Preheat the oven to 350 degrees F. and spray two 12-count muffin tins with nonstick baking spray; set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and pumpkin spice.
- In a large bowl, whisk together the eggs, sugars, oil, milk, vanilla, and canned pumpkin pie filling.
- Add the dry mixture into the wet, and combine until lump-free. Add nuts if you please.
- Scoop batter into sprayed muffin tins, and fill about 3/4 of the way.
- Bake for for 20-25 minutes. The muffins will feel springy when gently pressed, and a tester inserted into the center of the muffin will come out clean. Bake the next batch.