Wednesday, November 7, 2012
I can't resist making anything Pumpkin this time of year. In fact, I buy extra cans of pumpkin while it is on sale and like to make these all winter long. If you like pumpkin pie, you will love the smell of these as they cook. They are made of All Purpose Baking Mix (Bisquick) so they are as easy as they come. I like to double the recipe and make the day before Thanksgiving so that the morning of there is muffins to eat so I don't feel pressured to cook breakfast on a day that I am already swamped with cooking. You could add raisins or nuts although my kids would kill me if I did.
2 cups Original Bisquick® mix
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup sugar
1/4 cup milk
1/4 cup vegetable oil
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon
Preheat Heat oven to 400°F. Grease your muffin pans, or place paper baking cup in each muffin cup. I don't buy the papers. I always forget or don't have enough so I ditched that years ago.
Mix all ingredients.
Its thick so don't freak out!Fill muffin pan cups about 3/4 full.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
at 8:00 AM