Pumpkin Muffins

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

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 226 calories; protein 3.3g; carbohydrates 43.6g; fat 4.9g; cholesterol 11.6mg; sodium 440.9mg.

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

To made this in a breadmaker , 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 timesaver , as you can work it yesterday , then finish it off the next day.