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Pumpkin Pie Muffins from Leftover Filling

Ingredients

• 2 cups leftover pumpkin pie filling (approximately)
• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 1-2 tablespoons milk, if needed
• 1 cup whole wheat flour
• 1 cup white flour
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup chopped pumpkin seeds or sunflower seeds

Directions

Preheat oven to 350* and line or butter 12 muffin tins.
Combine butter and brown sugar and add to pumpkin pie mixture. In a separate large bowl combine dry ingredients except seeds. Add moist ingredients to dry and stir until just combined, adding in a little milk if necessary. Fold in seeds.
Spoon into prepared muffin tins.
Bake for 30 minutes.