We had a wonderful Thanksgiving dinner complete with Pumpkin Pie….thanks to Shelby. She found a delicious sounding recipe for Paula Deen’s Pumpkin Rum Pie which called for 1 9″ Pie Crust. After filling the crust, there was at least as much filling still in the bowl.
So today we present you with Pumpkin Rum Muffins with Maple Pecan Glaze. The pie was delicious by the way, even for the non-pumpkin pie lovers.
~ Pumpkin Rum Muffins with Maple Pecan Glaze ~
Preheat oven to 350 degrees. Prepare muffin tin. Combine Pumpkin Rum Pie Filling (about 3 cups) with 1 cup self-rising flour, 1/4 cup brown sugar, and 1/2 cup milk. Bake for 25 minutes or until toothpick comes out clean.
For Maple Pecan Glaze combine 1/3 cup confectioners sugar with 2 Tablespoons Maple Syrup. Stir in 1/4 chopped pecans. Drizzle glaze over cool muffins.
I’m still a little amazed that this worked….turning leftover pumpkin pie filling into muffins. They are very moist, almost a little spongy, with a wonderful dessert like flavor. Just goes to show that Thanksgiving dinner gives back in so many delicious ways….turkey soup anyone?
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