I got this recipe from a co-worker. I absolutely love it and they are very easy to make. I tend to like my pumpkin muffins with extra spices, so I always throw in a little extra.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
Place cake mix, pumpkin puree, applesauce, and pumpkin pie spice into a large blender or food processor and blend until batter is smooth, about 1 minute. Transfer batter to a bowl and mix cinnamon chips into batter. Scoop into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Per Serving: 162 calories; protein 2.4g; carbohydrates 24.9g; fat 6g; cholesterol 0.5mg; sodium 213mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make 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 night before , then finish it off the next day.