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Pumpkin Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, muffin base recipe, pumpkin muffins, pumpkin spice muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
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

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.