Pumpkin Muffins recipe

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Ingredients

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 calories
carbohydrate: 43.6 g
cholesterol: 11.6 mg
fat: 4.9 g
fiber: 1.6 g
protein: 3.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 440.9 mg
sugar: 23.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.

  2. 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.

  3. 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.

Recipe Yield

18 muffins

Recipe Note

Delicious muffins;moist, easy, and only a few ingredients. Perfect for any meal or carry in. Everyone just loved these.

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