Pumpkin Muffin Mix
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A pumpkin muffin recipe that starts with a ready dry muffin base. Add pumpkin, spice, nuts and raisins for a batch of 24 regular muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix base
- 2 cups pumpkin puree or 1 can solid pack pumpkin
- 1 tablespoon pumpkin pie spice
- 1/2 cup chopped nuts
- 1/2 cup chopped raisins
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F. Grease 24 regular or 12 extra-large muffin cups, or line them.
- Stir the eggs, vanilla, oil, water, muffin base, pumpkin, and pumpkin pie spice together in a large bowl.
- Mix only until blended, leaving it a little lumpy.
- Gently fold in the nuts and raisins.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden and a toothpick near the center comes out clean.
- Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix (dry base airtight up to about 6 months). Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds each.
Nutrition
Serving: 72g | Calories: 229kcal | Carbohydrates: 26g | Protein: 4.6g | Fat: 12g | Saturated Fat: 2.1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 312mg | Potassium: 152mg | Fiber: 1.7g | Sugar: 7.5g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix base counted as baking mix (as complete pancake/baking mix), pumpkin puree (the first choice counted), chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
