1 1/2 cups vegan leftover pumpkin pie filing
1/4 cup vegetable oil
2 cups flour (I used unbleached white)
1/2 cup sugar
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
walnuts - optional
Preheat oven to 375 degrees Fahrenheit.
Mix all the dry ingredients together.
Mix the pumpkin pie filling with the quarter cup oil. I made this filling for a Halloween dinner party pie and had leftovers - it already had loads of spices in it, so I didn't need to add anymore but if you're inclined, go ahead and throw some in for good measure.
Mix the dry into the wet - I just folded some dry in, then added more, folded it in, then the last of it. Mix well, but not too much.
Grease/line mini-muffin pans... For me, there was EXACTLY enough for 24 mini-muffins. Bake for about 20 to 22 minutes until a knife pierced through the centre comes out clean.
I think raisins might be a great addition, or chocolate chips, but if I did that, I'd decrease from 1/2 cup sugar to 1/4th, since the pie filling already had sugar in it.
If you're inclined - this is my pie filling recipe: About 24 oz pumpkin puree, 2-3 tablespoons Toffuti sour cream, 2-3 tablespoons vegan cream cheese, about 1/2 to 3/4th package silken tofu, 1 tablespoon arrowroot, 1/2 cup packed brown sugar and LOADS of cinnamon, cloves and nutmeg powder and a pinch of salt... stick into a food processor/blender and whiz away. Taste and add more ingredients as desired. Made too much the first time, but I think I'll continue making so much to have an excuse to bake muffins! (This did make a good pie as well, by the way - baked at 400 degrees Fahrenheit and left to cool for an entire day)