Pumpkin Spice Cupcakes by Jennifer Pallian


  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp coarse salt
  • 1 cup E.D.Smith Pumpkin Pie Filling
  • ⅔ cup brown sugar
  • ⅔ cup canola (or other neutral-tasting oil)
  • 2 large eggs
  • Whipped cream
  • additional cinnamon for dusting

Share This Recipe With Your Friends


Preheat oven to 375ºF. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In a separate bowl, whisk together the pie filling, sugar, oil and eggs. Scrape the pie filling mixture into the flour mixture and use a rubber spatula to gently fold the wet ingredients into the dry. Divide muffin batter between 11 greased or paper-lined muffin tins. Bake for about 18 minutes.  Once cooled, top muffins with whipped cream and a dusting of cinnamon.  Makes 11 muffins.