Start your morning with these easy Pumpkin-Spice Muffins, made with Bisquick™ Original Pancake & Baking Mix, canned pumpkin, pumpkin pie spice, cinnamon, and sweet raisins. Ready in just 30 minutes, these warmly spiced pumpkin muffins are a delicious fall breakfast or coffee-time snack, finished with a dusting of powdered sugar.
Here are the ingredients for making easy pumpkin muffins.
Pancake & Baking Mix: Provides the flour base and convenient leavening for muffins with a tender, bakery-style texture.
Pumpkin: Adds rich pumpkin flavor, moisture, and warm orange color. Use plain canned pumpkin, not pumpkin pie mix.
Pumpkin Pie Spice: Delivers the classic warm, aromatic flavor associated with pumpkin spice recipes.
Ground Cinnamon: Adds extra sweet, fragrant spice and complements the pumpkin flavor.
Egg: Helps bind the ingredients and gives the muffins structure as they bake.
Raisins: Add natural sweetness and a pleasantly chewy texture to every bite.
Other Ingredients You’ll Need: Sugar, milk, vegetable oil, powdered sugar (optional).
Follow these simple steps for making these pumpkin muffins.
Heat the oven to 400°F. Grease only the bottoms of 12 regular-size muffin cups, or line the pan with paper baking cups.
Stir the batter only until the ingredients are moistened for tender pumpkin muffins; avoid mixing too much. Stir the raisins into the batter until evenly distributed.
Fill each muffin cup about three-fourths full to help the muffins bake evenly.
Remove the muffins from the pan immediately after baking, so the bottoms do not continue cooking in the hot pan. Add powdered sugar just before serving for the freshest, most attractive finish.
Here’s how to store these easy pumpkin muffins to enjoy later.
Place completely cooled muffins in an airtight container or a resealable food-storage plastic bag for 2 to 3 days.
For longer storage, keep the muffins in an airtight container for up to 1 week. Refrigeration may make them slightly drier, so warm them briefly before serving if desired.
Cool the muffins completely. Wrap each muffin individually in plastic wrap to help prevent freezer burn. Place the wrapped muffins in a freezer-safe airtight container or a resealable freezer bag and freeze for up to 3 months.
Thaw frozen muffins at room temperature for about 30 minutes to 1 hour before serving. For a quicker thaw, place a muffin on a microwavable plate, heat on high (100%) for 15 to 30 seconds.
Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place a paper baking cup in each muffin cup.
In a medium bowl, stir all the ingredients except the raisins just until moistened. Stir in raisins. Fill muffin cups about 3/4 full.
Bake 15 to 20 minutes or until golden brown.
Immediately remove from the pan. Sprinkle with powdered sugar before serving.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 8 g | % Value Not Available |
| Saturated Fat | 2 g | % Value Not Available |
| Cholesterol | 20 mg | % Value Not Available |
| Sodium | 290 mg | % Value Not Available |
| Total Carbohydrate | 23 g | % Value Not Available |
| Dietary Fiber | 1 g | % Value Not Available |
| Protein | 2 g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 4% |
| Iron | Value Not Available | 6% |
| Potassium | 110 mg | % Value Not Available |
| Vitamin A | Value Not Available | 32% |
| Vitamin C | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
