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?
cost per recipe: $3.90
The price is determined by the national average.
cups all-purpose flour
cup brown sugar
teaspoons baking powder
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground ginger
teaspoon ground cloves
dash ground nutmeg
cup canned pumpkin pie filling
cup unsalted butter, melted
teaspoons vanilla extract
Heat the oven to 400°F. Lightly grease 36 (1 3/4-inch) mini-muffin-pan cups.
Stir the the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg in a large bowl.
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.
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.