Apple Pie Muffins With Pie Filling
Skip the peeling, coring, and cooking normally used during fall and whip up these Apple Pie Muffins With Pie Filling with just 10 minutes of prep instead. With only 5 ingredients, these muffins are easier to make and come out soft, moist, and with gooey apples in every bite.
A Quick Look At The Recipe
- ⏲️Ready In: 22 Minutes Cook Time
- 👪Serves: 18
- 🍽 Calories: 143 kcals
- 📋Main Ingredients: Spice cake mix, eggs, milk, canned apples, and powdered sugar.
- 📖 Dietary Notes: Nut-free and can be dairy-free.
- ⭐ Why You’ll Love It: Simple to make and loaded with a delicious apple spice flavor.
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These are exactly the kind of muffins I want in the house on a school morning or later practice; something warm and a little sweet that doesn’t need me peeling apples at 6am. The canned pie filling does all the work, and since you chop it up and mix it right into the batter instead of just dropping a spoonful in the middle, you actually get apple in every bite, not just the center.
These quick apple pie muffins get made on repeat right alongside my sheet pan pancakes with mix for whichever busy morning (be it school or the batting cages!) needs an easy breakfast. If mornings are the hard part of your week too, my vegan apple baked oatmeal is another one worth keeping in the rotation.
Jump to:
- A Quick Look At The Recipe
- What Makes The Recipe Different💭
- Ingredients and Substitutions
- Flavors To Try
- How To Make Apple Pie Muffins With Pie Filling
- Helpful Hints
- How To Serve and Use Them
- Apple Pie Muffins With Pie Filling FAQs
- More Easy Snack Recipe
- Blender Muffins With Greek Yogurt [No Banana]
- Pumpkin Chocolate Chip Cookies With Molasses
- Chocolate Chip Banana Bread No Oil [2 Bananas]
- Apple Pie Muffins With Pie Filling
What Makes The Recipe Different💭
No fresh apples: A can of apple pie filling swaps in for peeling, coring, and cooking apples yourself, which means that step alone is a mega time saver, similar to this strawberry poke cake with pie filling.
Barely any ingredients: Pie filling, spice cake mix, and eggs make up the whole batter. That’s basically it.
Apple in every bite: The pie filling gets chopped small and mixed straight into the batter, not just spooned into the middle, so you get apple throughout the muffin instead of one pocket of it.
Ingredients and Substitutions
- Apple Pie Filling: Honestly, any pie filling works here, so feel free to switch up fruits! Just know that you don’t need to drain the pie filling; you want all the juices!
- Spice Cake Mix: This is what gives the apple pie muffins their cinnamon, warm-spice flavor without measuring out several spices separately. I developed these with spice cake mix, and haven’t tested them with yellow cake mix, so I can’t say for sure it’d taste the same.
See the recipe card for full information on ingredients and quantities.
Flavors To Try
Want to switch things up? Here are a few ways to adapt the flavors of the apple pie muffins with spice cake mix.
Caramel Apple: Skip the powdered sugar glaze and drizzle caramel over the cooled muffins instead.
Apple Pecan: Fold in some chopped pecans or walnuts along with the pie filling.
Dusting: Sprinkle a cinnamon sugar dusting on top in place of the glaze, similar to these air fryer banana tortilla roll ups.
How To Make Apple Pie Muffins With Pie Filling
Step 1: Pour the apple pie filling into a large bowl and chop it into small pieces roughly with a knife or fork. Seriously, don’t spend too much time here.
Step 2: Add the cake mix and eggs, and stir until you have a smooth batter.
Step 3: Divide the batter evenly between 18 muffin cups and bake until a toothpick inserted in the center comes out clean.
Step 4: Mix the powdered sugar and milk together and drizzle the glaze over the top of the muffins.
Note
Don’t skip chopping the apple pie filling into small pieces. Big slices leave you with uneven pockets of fruit instead of apple in every bite.
Helpful Hints
Pro tip: Adjust The Glaze
If needed, add a splash more milk to the glaze to thin it out. Only add ¼ teaspoon at a time.
- Don’t overmix: once the batter comes together smoothly, stop stirring.
- Use all 18 cups: this recipe makes 18 muffins, not the usual 12, so don’t try to cram all the batter into one standard pan.
- Let them cool before glazing: give them the full hour to cool, or the glaze will melt right into the muffins instead of sitting on top.
- Store: Once the glaze has completely set, store the apple pie muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze the muffins unglazed for up to 2–3 months and add the glaze after thawing.
How To Serve and Use Them
These apple muffins using canned apple pie filling work for pretty much any time you need something easy on the table.
- Packed into a lunchbox or team snack bag.
- Breakfast or brunch alongside eggs or fruit.
- An afternoon snack after school or during practice; alternate with blender muffins with Greek yogurt.
Apple Pie Muffins With Pie Filling FAQs
More Easy Snack Recipe
If you tried this Apple Spice Cake Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Apple Pie Muffins With Pie Filling
Ingredients
- 1 can Apple pie filling 21 oz
- 13.25 oz Box spice cake mix
- 3 Eggs large
- 1/3 cup Powdered sugar
- 1 teaspoon Milk
Instructions
- Preheat the oven to 350F and line a muffin pan with liners.
- Pour the apple pie filling into a large bowl and cut the apples into very small pieces.
- Add the cake mix and eggs and stir to combine until you have a smooth batter.
- Divide the batter evenly between 18 muffin tin cavities and bake for 20-22 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 1 hour.
- Mix the powdered sugar and milk together in a small bowl and drizzle over the muffins.
Video
Notes
Nutrition
Equipment
My kids love how comforting these come out and it doesn’t hurt that they make your house smell amazing!