Pumpkin Spice Muffin
2/3 Cup Water
1/4 Cup Vegetable Oil
HEAT oven to 350°F. Line muffin pan with paper baking cups or lightly grease.
STIR together water, oil, eggs and muffin mix until blended. FILL muffin cups 2/3 full.
BAKE as directed below or until toothpick inserted in center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding an additional 2 tablespoons water.
|26-30 Mini Muffins||350°F||10-12 minutes|
|12 Standard Muffins||350°F||14-16 minutes|
Add ½ cup butterscotch chips for a tasty treat.
The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice.
Refer to package for the most current ingredient and nutritional information.
Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, may contain malted barley flour), canola or soybean oil, food starch-modified, dried pumpkin flakes, spices, salt, emulsifier (propylene glycol monoester, mono-diglycerides, sodium stearoyl lactylate), sodium bicarbonate, caramel color.
May contain eggs, milk, soy and tree nuts.
Refer to the package for the most current ingredient information.
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