Cake Mix Pumpkin Muffins Recipe 55
CAKE MIX PUMPKIN BREAD AND MUFFINS
Normally, I'm a pretty decent cook, but I've never been able to get pumpkin bread right. This recipe is fool-proof and so easy that my 11-year-old can make it!
Provided by CGT
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
- Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter.
- Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
- Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
- Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 51.7 g, Cholesterol 31.4 mg, Fat 8.5 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 390.1 mg, Sugar 37.1 g
EASY PUMPKIN MUFFINS
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Provided by CINDYCOSTA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g
DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS
Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Laura Lufkin from Essex, MA
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 33
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
- In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
- In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 190 mg, Sugar 17 g, TransFat 0 g
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