These leftover pumpkin pie muffins turn yesterdays dessert into todays cozy breakfast treat.

leftover pumpkin pie muffins cooling on a baking rack

From Leftover to Legendary

Zero waste and all the taste, this recipe is a clever way to transform leftover pumpkin pie into something totally new and irresistible.
Soft, spiced, and swirled with cream cheese, these pumpkin streusel muffins are everything you love about fall baked into one perfect hand held treat.
With bakery level flavor and topped with a buttery crust crumble for the perfect crunch, these pumpkin cheesecake muffins are perfect for breakfast, snack, or even a dessert.

half pumpkin pie with the filling removed from the crust to make leftover pumpkin pie muffins

Ingredients That Matter

Dry Ingredients: Flour, baking soda, baking powder, and cinnamon are the backbone of your muffins. Flour builds the tender crumb, leaveners make the muffins rise into fluffy perfection, and cinnamon adds that classic pumpkin-spice aroma.
Wet Ingredients: Butter, eggs, milk, sugar, and leftover pumpkin pie filling create the rich, moist heart of the muffins. Butter adds decadence, eggs bind everything together, and milk keeps the batter silky. The pumpkin pie filling? That’s your secret hero, infusing each muffin with smooth texture, cozy spice, and leftover pie magic.
Cream Cheese Swirl: This swirl adds a luscious, tangy layer that balances the sweet, spiced pumpkin batter. It creates a creamy contrast that elevates every bite and makes each muffin feel like a mini dessert. Bonus: those swirls peek through beautifully, giving your muffins a picture-perfect look that’s almost too pretty to eat.
Topping: Don’t skip the crumble! That crumbled pie crust, tossed with sugar and cinnamon, bakes into a golden, buttery, crunchy topping. It adds irresistible texture, a sweet finish, and a nostalgic nod to the pumpkin pie these muffins came from.

leftover pumpkin pie crust crumbled to make topping for leftover pumpkin pie muffins

process to make leftover pumpkin pie muffins

How To Make Pumpkin Pie Muffins

Carefully scrape the pumpkin pie filling from its crust.
Using the cooked pumpkin pie filling, create the muffin batter and add to muffin tin.
Create the cream cheese filling, drop by tablespoon onto the muffin batter and swirl with a fork.
Make the crumble topping using the leftover pie crust. Cut up crust, add sugar and cinnamon, then mix until it becomes a crumbly topping. Sprinkle over each muffin.
Bake as directed, cool in the muffin tin, then cool completely on a baking rack.

leftover pumpkin pie muffins in a muffin pan

Muffin Magic Made Easy

It is important to not overmix the batter for fluffy muffins.
Use room temperature ingredients to help the batter mix together evenly.
A gentle fork swirl will keep that cream cheese ribbon perfect.
Add chopped pecans or a sprinkle of nutmeg to the crumble for an extra fall flavor kick.

leftover pumpkin pie muffins baked in a muffin pan

Store And Save Cozy Muffins

Store muffins at room temperature in an airtight container for up to 2 days.
Refrigerate up to 5 days for maximum freshness.
To freeze, wrap each muffin individually then place in a zippered freezer bag. Freeze for up to 2 months.
Reheat in the microwave for 20–30 seconds for that just-baked taste.

leftover pumpkin pie muffins broke in half on a baking rack

More Muffin Recipes To Try

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Leftover Pumpkin Pie Muffins

Donnalea

Servings

Prep 20

Cook 40

Cool in muffin pan 20

Total 1 20

Print Pin

Leftover pumpkin pie muffins are a clever twist that makes leftovers legendary.

Equipment

mixing bowl
muffin pan

Ingredients

½ leftover pumpkin pie
1 egg
⅓ cup sugar
½ cup unsalted butter
1¾ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
⅔ cup milk

Cream Cheese Filling

4 ounces cream cheese
1 egg
2 Tablespoons sugar

Topping

½ leftover pumpkin pie crust
1 Tablespoon sugar
½ teaspoon cinnamon

Instructions

Carefully scrape the pumpkin pie filling from the pie crust.
Preheat oven to 350˚F and grease muffin tin with spray.

Muffin batter

In a mixing bowl add 1 egg to ⅓ cup sugar and mix. Add softened butter and mix until fluffy.
Add pumpkin pie filling and blend.
To the filling, add flour, baking soda, baking powder and cinnamon. Mix gently.
Add milk and stir.
Distribute batter evenly in a muffin tin.

Cream Cheese Filling

Soften cream cheese in the microwave, then add sugar and egg. Blend well.
Distribute a scant Tablespoon cream cheese filling over each muffin cup.
Use a fork to swirl cream cheese mixture in muffin batter.

Topping

Cut up the pie crust into small pieces using a fork. Add sugar and cinnamon, continue to work until it becomes an even, crumbled mixture.
Add crumble topping to each muffin cup.

Bake

Bake at 350˚F for 40 minutes, or until a toothpick poked into the center of the muffin comes out clean.
Allow to cool in muffin tin for about 20-30 minutes.
Carefully remove from tin using a fork to loosen.
Remove from muffin tin and cool completely on a wire rack.

Notes

The pie used in this recipe was from Costco, so the amount of cooked pumpkin pie filling used equalled about 2½ cups.
You may need to modify the recipe based on the size of pie you have left.

Nutrition

Calories: 291kcalCarbohydrates: 37gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 63mgSodium: 278mgPotassium: 123mgFiber: 4gSugar: 10gVitamin A: 3370IUVitamin C: 1mgCalcium: 72mgIron: 2mg

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