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01-29-2007, 04:24 PM #1
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- Jan 2006
- Guntersville, Alabama, United States
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Frugalwitch... I Used Your Pumpkin Bread/Muffin Recipe
I made your Pumpkin Bread/Muffins. They were so yummy. Here's a reposting of the recipe with my changes.
1 box cake mix (she uses spice mix; I used butter pecan)
1/2 can evaporated milk (we both used non-fat)
1 can pumpkin (I only used 3/4 of a can because I was afraid of an overpowering pumpkin flavor but will use whole can next time)
1 egg (wasn't in original recipe & not sure if it really changed anything)
Dash of cinnamon, ginger, cardomom (don't like so I didn't use) and I added nutmeg
Bake in 9x13, loaf pan + 6 muffins. (I made 24 muffins). I baked at 350F for about 20 minutes (I might have been able to bake about 5 minutes more but was afraid of burning). They are a really moist muffin. I frosted (my roomie's idea because he didn't think they were sweet enough) with coconut pecan frosting. They were good, but I really don't think they needed it. They must have passed inspection because I'm down 12 muffins already. I've had two and two roomies had rest for breakfast and packed some for lunches.
01-29-2007, 07:07 PM #2
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Hey Kim! So glad you liked it! They go fast around here too.
01-29-2007, 07:10 PM #3
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01-29-2007, 08:52 PM #4
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Forgot to add that when I said 1/2 can of milk what I meant was, after I empty the pumpkin out of the can I add skim milk to the can and just use the empty can as a measure. (sorry I didn't make that clear)
I didn't even know they made butter pecan cake mix! I gotta try that.
01-29-2007, 09:02 PM #5
My mistake was forgetting sugar in my banana bread. It was sorta ok but, I sprinkled sugar on it an ran it in the toaster over for a few min. and it came out preaty good
02-01-2007, 08:17 PM #6
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