Fall is in the air and what better way to celebrate than by adding pumpkin to your muffin mix! Not only does it add a delicious flavor, but it also provides some added nutrition. In this article, we will show you how to add pumpkin to your muffin mix in a fun and easy way. So, grab your apron and let’s get baking!
Ingredients:
- 1 box of your favorite muffin mix
- 1 cup canned pumpkin
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp cloves
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the muffin mix, cinnamon, nutmeg, ginger, allspice, and cloves.
- Add the canned pumpkin, milk, vegetable oil, and eggs to the dry ingredients.
- Mix until well combined.
- Spoon the batter into a muffin tin lined with muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before serving.
Nutritional Information:
Serving Size: 1 muffin
- Calories: 200
- Protein: 3g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Sodium: 300mg
- Sugar: 14g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 18-20 minutes
Equipment:
- Mixing bowl
- Spoon or whisk
- Muffin tin
- Muffin cups
Serving Suggestions:
These pumpkin muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They also pair well with a cup of coffee or tea.
Variations:
If you want to switch things up, try adding some chopped nuts or chocolate chips to the batter before baking. You can also sprinkle some cinnamon sugar on top of the muffins before baking for an extra crunch.
Substitutions:
If you don’t have canned pumpkin, you can substitute it with mashed sweet potato or butternut squash. You can also use almond milk or soy milk instead of regular milk for a dairy-free option.
Storage:
Store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To reheat, simply microwave for a few seconds or pop them in the oven for a few minutes.
Tips:
- Be sure to measure your ingredients accurately for the best results.
- Make sure your muffin tin is greased or lined with muffin cups to prevent sticking.
- Let the muffins cool for a few minutes before removing them from the muffin tin.
- Don’t overmix the batter, as this can result in tough muffins.
Notes:
This recipe makes 12 muffins. You can easily double the recipe to make more.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but you will need to cook and puree it first. Canned pumpkin is a convenient option that saves time and effort.
Can I use a different type of muffin mix?
Yes, you can use any type of muffin mix that you like. Just be sure to adjust the spices accordingly.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free muffin mix and make sure your other ingredients are gluten-free as well.
Personal Thoughts:
These pumpkin muffins are the perfect fall treat. They are easy to make and taste delicious. The addition of pumpkin adds a subtle sweetness and some added nutrition. I love to enjoy them with a cup of coffee on a cool autumn morning. Give them a try and let us know what you think!