https://www.cutoutandkeep.net/projects/jazzed-up-pumpkin-muffins • Posted by Courtney D.
I love baking but don't always have the time to make something completely from scratch so box mixes are great... but there isn't anything special about them. Whenever I buy a box mix I try and jazz it up some how. When Fall hits I crave Pumpkin and so the idea was born.
I love baking but don't always have the time to make something completely from scratch so box mixes are great... but there isn't anything special about them. Whenever I buy a box mix I try and jazz it up some how. When Fall hits I crave Pumpkin and so the idea was born.
Follow the directions on the back of the box for muffins, it should be listed below the directions for making the bread. Pre-heat the oven, should be around 400 degrees. Mix the bread mix, eggs, milk (or water), and oil.
Add a few spoonfuls of the canned pumpkin, a fair amount of cinnamon, a splash of vanilla extract, and a squeeze of maple syrup. Mix well. (Sorry there measurements aren't precise, I just throw things in as it fits).
Now, add another spoonful or two of pumpkin and more cinnamon. Mix lightly, enough to spread it throughout the mixture but not to blend it with the batter. This will give you little bits of pumpkin and cinnamon swirled throughout.
Line your muffin pan with liners, pour the batter in, and stick in in the oven. I believe the box suggested around 15 minutes. Depending on the size of your muffin pan you may need to adjust your cooking time. I used a standard size muffin pan but filled the cups up to the top so it took an additional 10-15 minutes to cook mine well.
Ta-da! Warm, Fall perfect muffins!