Pantry Pumpkin Muffins

21 Jul

I needed a simple lunch.  Something that did not require butter, because I’m out.  I turned to the old stand-by of breakfast for dinner (or lunch in this case) using my pantry friend—baking mix.  These were yummy and not too sweet, which is what we prefer.  Great with scrambled eggs and a tall glass of milk.

Pantry Pumpkin Muffins

1/4 cup sugar

1/4 cup oil

2 eggs

1 cup canned pumpkin

2 cups baking mix

6oz white baking chips (or chocolate chips)

Preheat oven to 350 degrees.  Add sugar, oil, eggs and pumpkin in a bowl and cream all together thoroughly. Add baking mix and mix just until moistened.  Gently fold in baking chips.  Bake in greased or paper lined muffin tins for 16-20 minutes.  Makes 12 muffins.


Edited to Add:  Please check out the comments for some more yummy muffin recipes!


3 Responses to “Pantry Pumpkin Muffins”

  1. Jennifer July 23, 2011 at 3:10 pm #

    Looks awesome. Is that a small can of pumpkin or a large one? I think I just have a BIG can… lots of muffins that way 🙂

    Here’s another simple muffin recipe if you don’t have baking mix that uses things you have on hand

    • debhmom3 July 23, 2011 at 3:58 pm #

      1 cup of pumpkin is only part of a small can, not the whole can. A large can would probably make nearly 4 batches of these. 🙂

  2. Darci July 23, 2011 at 8:30 pm #

    Yet another pantry pumpkin muffin option is my favorite two ingredient recipe: 1 regular size can of pumpkin and a dry spice or carrot cake mix (or chocolate, but I’m not that adventurous). That’s it. Mix those together, put in muffin cups and bake at 350 for 12 min. or so. Quite tasty.

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