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Spiced Pumpkin Muffin Mix

Spiced Pumpkin Muffin Mix

Pumpkin, spice and everything nice . . . especially the aroma of these delicious Spiced Pumpkin Muffins baking in your kitchen. Rich, moist with a wonderful pumpkin flavor, everyone in your house will want at least one. They're easy to make with just a few items from your pantry and are perfect for breakfast, in a lunchbox, as a snack or enjoyed after dinner.
  • Rich, moist with a wonderful spiced pumpkin flavor
  • Easy to make
  • Great for breakfast, snacks or dessert
Pumpkin, spice and everything nice . . . especially the aroma of these delicious Spiced Pumpkin Muffins baking in your kitchen. Rich, moist with a wonderful pumpkin flavor, everyone in your house will want at least one. They're easy to make with just a few items from your pantry and are perfect for breakfast, in a lunchbox, as a snack or enjoyed after dinner.
  • Rich, moist with a wonderful spiced pumpkin flavor
  • Easy to make
  • Great for breakfast, snacks or dessert

Details+

Nutritional Info+

Made in USA

Weight
17 oz
Nutrional Info
Ingredients
Wheat Flour, Sugar, Brown Sugar, Malted Wheat Flour (wheat flour, malted barley flour), Dried Pumpkin (pumpkin, maltodextrin, corn flour, sunflower based lecithin), Sweet Potato Powder (sweet potato powder, maltodextrin, cornstarch, lecithin), Baking Powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), Cinnamon, Sea Salt, Canola Oil, Natural Pumpkin Pie Flavor, Gum Blend (xanthan gum, guar gum, sodium alginate), Ginger, Citric Acid, Natural Pumpkin Flavor, Cloves, Soy Flour, Natural Maple Flavor. Contains: Wheat, Soy
Allergens
SOY
WHEAT

Gluten

Preparation & Instructions

Spiced Pumpkin Muffin Mix

  • 4 Tbsp. unsalted butter, softened
  • 2 large eggs
  • ¾ cup milk

Directions: Preheat oven to 400℉. Grease or line a 12-cup muffin tin with paper liners. By hand, or with an electric mixer fitted with a paddle attachment, cream butter with about 1/2 cup of muffin mix. Add eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Add remaining mix alternately with the milk beginning and ending with the mix. Mix until just blended. Divide batter evenly into muffin cups and smooth tops of each. Sprinkle maple topping evenly over each muffin. Bake for 16–18 minutes until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool in pan 5 minutes. Remove from pan and serve warm.

For bakery-style muffins: For a 6-cup muffin tin, bake at 400℉ for 24–28 minutes until golden brown and a toothpick inserted into the center comes out clean