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Pumpkin Spice Muffins

Pumpkin Spice Muffins

  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 egg
  • 2 cups baking mix (such as Bisquick®)
  • 1/4 cup light brown sugar
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 3/4 tsp. cinnamon

    topping

  • 1 T. baking mix
  • 2 T.light brown sugar
  • 1/4 tsp.cinnamon
  • 1 T. butter

Preparation -
Mix the pumpkin, milk and eggs together in a bowl; set aside. In a separate bowl, mix the 2 cups baking mix, 1/4 cup brown sugar, nutmeg, ginger and 3/4 tsp. cinnamon together. Stir this into the pumpkin mixture until the dry ingredients are well moistened. Spoon the batter into 12 well greased muffin cups. Mix the topping ingredients together with a fork to form coarse crumbs. Sprinkle the crumbs over the filled muffin cups. Bake at 400° for 15 minutes or until golden brown.

KitchenAid Silicone 12 Cup Muffin Pan with Sled- Red

KitchenAid Silicone 12 Cup Muffin Pan with Sled- Red
Made from high-gloss silicone that's oven-safe to 500 degrees and cool to the touch within minutes after baking, this muffin pan browns food evenly. The metal sled that lets you transport to the oven without spilling a drop of batter. Just bend and flex the the mold and food comes out in perfectly. You can also freeze in it.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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