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Pumpkin Spice Muffins
from Jennifer
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Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
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Makes: |
20 |
40 |
60 |
80 |
100 |
120 |
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Ingredients: |
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Spice
cake mix |
1 box |
2 boxes |
3 boxes |
4 boxes |
5 boxes |
6 boxes |
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Canned
pumpkin |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
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Water |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4
C. |
1-1/2
C. |
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Cream
cheese frosting |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
Assembly and Cooking Directions:
Mix cake mix, pumpkin and water together. No eggs or
oil are needed, as the pumpkin adds the necessary
moisture. Line muffin pan with cupcake liners. Bake
according to directions on the cake mix box for
cupcakes. Remove and let cool.
Freezing Directions:
Frost with cream cheese frosting. Put the muffins on
a cookie sheet and put them in the freezer. When
they are frozen, put them in a freezer bag or rigid
container. Seal, label and freeze. Or, freeze the
muffins in a freezer bag or rigid container. Freeze
the frosting separate or keep it on hand.
Serving Directions:
Thaw muffins in the refrigerator. Store in the
refrigerator as well.
Comments:
A friend gave me this recipe so I’m unsure of its
origination to give credit. It is so easy and
delicious! My 3 and 5 year olds help me make them.
Try not to eat them all at once!
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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Copyright 2008 - 30 Day Gourmet. All rights reserved.
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