pumpkin muffins
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.
prep time
10 Min
cook time
20 Min
method
Bake
yield
24 serving(s)
Ingredients
- 1 box carrot cake mix
- 1 box vanilla instant pudding (small)
- 1 cup canned pumpkin
- 1/2 cup oil, canola or vegetable
- 1/2 cup water
- 3 - eggs
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon vanilla extract
How To Make pumpkin muffins
-
Step 1Beat 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.
-
Step 2Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Other Desserts
Category:
Muffins
Category:
Other Snacks
Tag:
#Quick & Easy
Tag:
#Healthy
Method:
Bake
Culture:
American
Ingredient:
Flour
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes