Posted in Bread and muffins, Recipes

Pumpkin spice muffins

I forgot that I had signed up to bring snacks to church today.  Lucky for me, my mother-in-law reminded me.  I quickly whipped up some of the Halloween sweet and salty treats – even though it was not Halloween.  The last time I brought them to church, people loved them.  I also made some pumpkin chocolate chip granola bar bites.  Then I was at a standstill about what else I could make.  I decided to use my all-star muffin mix to make some pumpkin spice muffins.  I had some pumpkin puree left over from the granola bar bites, so it was perfect.

Stars of the recipe:

  • 2  & 3/4 c. All-Star Muffin Mix
  • 1 c. milk
  • 1 egg
  • 1/2 c. of melted butter (1 stick) – When I did this, I melted it in the microwave for one minute.
  • 3 Tbsp. of pumpkin puree –  When I made these, I didn’t know how the recipe would work when you added the pumpkin puree.  You might want to add more.
  • 2 Tbsp. of pumpkin spice


  1. Place 2-3/4 cups of muffin mix in a large bowl.
  2. Whisk the egg, milk, pumpkin puree,  and butter; stir into dry ingredients just until moistened.
  3. Fill paper-lined muffin cups three-fourths full.
  4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
  5. Cool for 5 minutes before removing to a wire rack.
  6. Serve warm.

I made mini muffins this time.  I ended up having 45 mini muffins.  Instead of baking them for 18 to 21 minutes, I baked them for 12 minutes.  I also added chocolate chips to half of the batter.  Those turned out really delicious.

This recipe has been linked to Colleen’s Kitchen Recipe Swap, Days of Thanksgiving, and Potluck Sunday.

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