Pumpkin Spice Muffins
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Nutrition Facts Canadian
1 Portion 0g Total Servings: 0
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% Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
Per 1 portion 0g Total Servings: 0
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Amount Per Serving |
Calories
0
Calories from Fat 0
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Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
25 mins
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Total time
40 mins
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Ingredients
1 package Kinnikinnick Pancake and Waffle Mix (454 g) ½ tsp baking soda (2 g) 1 tsp cinnamon (2 g) ¼ tsp nutmeg (1 g) ¼ tsp ginger (1 g) ¼ cup granulated sugar (50 g) ½ cup butter - melted (113 g) 2 large eggs (112 g) 1 tsp pure vanilla extract (4 g) ½ cup milk 2% (128 g) 1½ cups pumpkin purée (385 g) 1 cup raisins (170 g) ½ cup pumpkin seeds - reserve ⅓ cup (66 g) ½ cup sunflower seeds - reserve ⅓ cup (70 g)
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Directions
- Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
- In a medium bowl, combine Kinnikinnick Pancake and Waffle Mix, cinnamon, nutmeg, ginger and baking soda. Mix dry ingredients together until combined and set aside.
- In a separate bowl, combine melted butter and granulated sugar. Mix until combined. Add eggs one at a time mixing after each addition.
- Add pumpkin purée, milk and vanilla extract to creamed mixture. Mix until combined.
- Slowly add dry ingredients, mixing after each addition.
- Add raisins, reserved ⅓ cup pumpkin seeds and reserved ⅓ cup sunflower seeds. Mix until combined.
- Drop batter into muffin pan. Top with remaining seeds.
- Bake in preheated oven for 24 - 28 minutes (check for doneness - muffin will spring back when touched lightly).
Yields 18 muffins
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