Cinnamon Chip Pumpkin Mini Muffins

Delicious, easy-to-prepare mini muffins, perfect for breakfast, appetizer or dessert.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray.

Step: 2

Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon.

Step: 3

Scoop mixture into muffin tin, filling each cup 3/4 of the way full.

Step: 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Per Serving: 158 calories; protein 1.9g; carbohydrates 25.9g; fat 5.4g; cholesterol 0.9mg; sodium 180.2mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.