Pumpkin Muffins (Edit recipe)

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Using a pumpkin bread mix this fall may make things a little bit easier on you. When I use mixes, I always like to add a little bit extra in the recipe to give my kids some more nutrients. That’s why I had a pumpkin seeds to this pumpkin bread recipe. It turned out great and they loved it!

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PREP TIME

5 minutes

COOK TIME

15 minutes to 18 minutes

INGREDIENTS

4

Serves: 10-12

Ingredients

1 whole Gluten Free Pumpkin Bread & Muffin Baking Mix - Trader Joe's, Or Miss Jones Brand
1 whole Egg
0.5 cup Malted Milk Powder
0.2 cup Pumpkin Seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees.
In a blender, add your egg, milk and pumpkin seeds. Blend together. Pour into a mixing bowl. Add the pumpkin bread mix. Stir together.
Pour mixture into a cupcake pan with cupcake liners.
(Optional step) - top the cupcakes with a mixture of cinnamon sugar and melted butter. Adds a little extra flavor! The miss Jones pumpkin bread mix comes with the cinnamon sugar.
Place cupcake pan in the oven and bake for 15-18 minutes or until done.
Drizzle in a cream cheese frosting if you want and enjoy!

Notes

I used the miss Jones pumpkin bread mix for this recipe. If you use a different brand, follow their ingredients… if the mix calls for 2 eggs, use 2 eggs. Whatever mixture you use, add the pumpkin seeds!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	104
Fat:	3 g
Carbohydrates:	18 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	56 mg
Fiber:	1 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.