Last December I picked up a couple of cans of pumpkin for pumpkin bread and pumpkin curry soup. The family loves to have a slice of pumpkin bread toast in the morning with their coffee or soup for a quick lunch. But when I got home it was pumpkin PIE FILLING and into the pantry the cans went.
The next time I stopped by the grocery store, I bought several more cans of pumpkin only to get home only to find they too were cans of pie filling. In the end there was no bread or soup for the family. We are not a pumpkin pie family so they've been sitting in the pantry gathering dust.
These days of Covid and trying to staying home as much as possible, I've been trying to use as much of the existing stored food as possible. I found this recipe, and feel it's good enough to share.
1 ½ cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
1 (30 ounce) can pumpkin pie filling
1 cups white sugar, or more to taste
½ cup vegetable oil
½ cup water
4 large eggs
Preheat oven to 325 degrees F
Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in
a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter just combined. Fill muffin cups with batter just below the brims. Top with broken up walnuts.
Bake 30 minutes
The next time I stopped by the grocery store, I bought several more cans of pumpkin only to get home only to find they too were cans of pie filling. In the end there was no bread or soup for the family. We are not a pumpkin pie family so they've been sitting in the pantry gathering dust.
These days of Covid and trying to staying home as much as possible, I've been trying to use as much of the existing stored food as possible. I found this recipe, and feel it's good enough to share.
Pumpkin Muffins (makes 24)
1 ½ cups whole wheat flour1 ½ cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 ½ teaspoons salt
1 (30 ounce) can pumpkin pie filling
1 cups white sugar, or more to taste
½ cup vegetable oil
½ cup water
4 large eggs
Preheat oven to 325 degrees F
Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in
a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter just combined. Fill muffin cups with batter just below the brims. Top with broken up walnuts.
Bake 30 minutes
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