Pumpkin Muffins4 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“Delicious muffins; moist, easy, and only a few ingredients. Perfect for any meal or carry in. Everyone just loved these.” - by Peggy
Original recipe yields 18 muffins
- Preheat oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with cooking spray.
- 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.
- 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.
Amount Per Serving (18 total)
- 226 cal
- 4.9 g
- 43.6 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"I'm afraid the corn bread mix makes for a bit of an odd aftertaste...These were very pretty and moist, I just need to figure out how to fix the flavor a bit. I got pumpkin on sale so I'm going to exp..." See moreeriment! I didn't add the raisins, just the pineapple, and followed the recipe to a T otherwise."
"Yummy and moist!! I omitted the raisins because I didn't have any, but everything else on the ingredient list was in my cupboard, and it was fast and easy to do. I was a little nervous about the textu..." See morere with the corn bread mix, but it was very good. Will definately do again!"
"wanted something using pineapple and pumpkin decided to try it had all ingredients. not sure I will make again. I like cornbread, and use jiffy, but gritty leaves more to be desired. moist muffins b..." See moreut different aftertaste. I followed recipe used raisins and did soak raisins for 10 minutes so they were softer. there is a pumpkin oatmeal recipe out there will try that next time."
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