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horizontal leftover pumpkin pie muffins cooling on a baking rack

Leftover Pumpkin Pie Muffins

Leftover pumpkin pie muffins are a clever twist that makes leftovers legendary.
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Course: Muffins
Cuisine: American
Keyword: pumpkin cheesecake muffins, pumpkin muffins with cream cheese filling, pumpkin pie muffins, pumpkin streusel Muffins
Prep Time: 20 minutes
Cook Time: 40 minutes
Cool in muffin pan: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Calories: 291kcal
Author: Donnalea

Equipment

mixing bowl
muffin pan

Ingredients

  • ½ leftover pumpkin pie
  • 1 egg
  • cup sugar
  • ½ cup unsalted butter
  • cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 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: 291kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 278mg | Potassium: 123mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3370IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg