Pumpkin Muffins | Work Week Lunch

Work Week Lunch

Name: Pumpkin Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 12
Cuisine: American
Ingredients: SIGNATURE SELECTS Oats, Old-Fashioned; Gold Medal All Purpose Flour with Resealable Bag; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Libby's Easy Pumpkin Pie Mix Pumpkin Pie Mix; Mini Orange Pumpkins; C&H Premium Pure Cane Light Brown Sugar; O Organics Milk, Low Fat, Organic; Land O Lakes Butter Spread, Garlic & Herb; SIGNATURE SELECTS Honey, Raw, Wildflower; Pillsbury Vanilla Cake Mix with OREO Cookie Pieces; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

Print recipe

Pumpkin Muffins

Serves 1235 mins prep45 mins cook

These muffins are just the right balance of spicy and sweet.

0 servings

What you need

cup old fashioned oats

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

Libby's Easy Pumpkin Pie Mix Pumpkin Pie Mix

tbsp pumpkin pie mix

cup pumpkin

cup brown sugar

cup milk

Land O Lakes Butter Spread, Garlic & Herb

tbsp salted butter

SIGNATURE SELECTS Honey, Raw, Wildflower

tbsp honey

Pillsbury Vanilla Cake Mix with OREO Cookie Pieces

tsp vanilla cake mix

organic eggs

Shop Recipe

Instructions


0 Preheat the oven to 325 F (160 C).
2 Prepare a muffin tin with muffin liners or grease it with cooking spray. 
4 Add all the dry ingredients (oats, flour, baking soda, salt, spice mix) to a large bowl. Whisk to combine.
6 In a separate mixing bowl, combine the canned pumpkin, brown sugar, milk, melted butter, honey, vanilla, and egg. Whisk until combined and smooth.
8 Push the dry ingredients to the edges of the bowl to create a well in the middle of the bowl for the wet ingredients. Add the wet ingredients and mix with a spatula until just combined. The mixture will seem on the more wet/moist side and that&#39;s ok; that&#39;s the pumpkin. 
9 Using 1/4 cup measuring scoop or cup, distribute the batter evenly to the muffin tin, filling them about 2/3 of the way up. Sprinkle oats on top (if desired). Bake for 25-30 minutes, until the muffins are browned and a toothpick inserted comes out clean.

View original recipe