This recipe brings together all of my favourite fall flavours; pumpkin, apple pie, and spices!
|1.5 cups||Pumpkin Pie Filling|
|1 cup||heavy cream|
|2/3 cup||white flour|
|3/4 cup||2% or fat free evaporated milk|
|1/2 cup||Apple Pie Bagel crumbs|
|1/4 tsp||baking powder|
|1/4 tsp||baking soda|
|non-stick cooking spray|
|1/4 tsp||ground cloves|
|2 tsp||white sugar|
Preheat oven to 350.
Generously spray a 12 muffin tin with non-stick cooking spray.
In a bowl, mix together pumpkin pie filling, eggs, vanilla, and evaporated milk.
In a separate bowl, stir together flour, salt, baking powder, and baking soda.
Mix ingredients together, and divide evenly among 12 muffin holders.
Bake for 20 minutes.
Cool for 20 minutes.
Once muffins are cool, prepare topping:
Using a mixer, whip the heavy cream, cloves, cinnamon, and 2tsp sugar until fully whipped and thick.
Top muffins with a heaping tbsp. of whipped cream, followed by a sprinkling of apple pie bagel crumbs.
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