Pumpkin Muffins recipe
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- cooking spray 1 (18 ounce) package yellow cake mix 1 (7.5 ounce) package corn bread mix (such as Jiffy®) 1 (15 ounce) can pumpkin puree ⅓ cup milk 1 egg 1 pinch ground cinnamon 1 (8 ounce) can crushed pineapple, drained 1 cup golden raisins 3 tablespoons white sugar, divided
Nutrition Info
- 226 caloriescarbohydrate: 43.6 gcholesterol: 11.6 mgfat: 4.9 gfiber: 1.6 gprotein: 3.3 gsaturatedFat: 0.9 gservingSize: -sodium: 440.9 mgsugar: 23.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
Stir yellow cake mix, corn bread mix, pumpkin, milk, egg, and cinnamon in a bowl until batter is thoroughly combined, fold in pineapple and raisins. Scoop batter into prepared muffin cups, filling them about 2/3 full. Sprinkle each muffin with 1/2 teaspoon sugar for a crunchy top.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, about 15 minutes.