Pumpkin Muffins

Cindy Minney

By
@nothinlikesweets

This recipe is not original to me, but I love these moist little muffins and wanted to share with you guys. You will notice in my picture some are frosted and some are not, because my daughter likes to take them to school and it's less messy if they aren't frosted to carry in her lunch bag and my husband likes them not frosted also. He tries to watch his sugar intake. Hope you like them as much as we do.


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Comments:

Serves:

24

Prep:

10 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 box
carrot cake mix
1 box
vanilla instant pudding (small)
1 c
canned pumpkin
1/2 c
oil, canola or vegetable
1/2 c
water
3
eggs
2 tsp
cinnamon
1/2 tsp
cloves
1 tsp
vanilla extract

Directions Step-By-Step

1
Beat all ingredients with electric mixer on low speed just till moistened. Beat on medium speed for 2 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
2
Bake in preheated 350 degree oven for 20 minutes. Frost cooled muffins if you desire. I used a store bought butter cream frosting to make life easier. Of course, you can make your own or not frost them at all.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy