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Pumpkin Spice Muffins

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Ingredients

1 package Kinnikinnick Pancake and Waffle Mix (454 g)
½ tsp baking soda (2 g)
1 tsp cinnamon (2 g)
¼ tsp nutmeg (1 g)
¼ tsp ginger (1 g)
¼ cup granulated sugar (50 g)
½ cup butter - melted (113 g)
2 large eggs (112 g)
1 tsp pure vanilla extract (4 g)
½ cup milk 2% (128 g)
1½ cups pumpkin purée (385 g)
1 cup raisins (170 g)
½ cup pumpkin seeds - reserve ⅓ cup (66 g)
½ cup sunflower seeds - reserve ⅓ cup (70 g)


Directions

  1. Preheat oven to 350°F (176°C). Lightly spray muffin pan or use muffin liners.
  2. In a medium bowl, combine Kinnikinnick Pancake and Waffle Mix, cinnamon, nutmeg, ginger and baking soda. Mix dry ingredients together until combined and set aside.
  3. In a separate bowl, combine melted butter and granulated sugar. Mix until combined. Add eggs one at a time mixing after each addition.
  4. Add pumpkin purée, milk and vanilla extract to creamed mixture. Mix until combined.
  5. Slowly add dry ingredients, mixing after each addition.
  6. Add raisins, reserved ⅓ cup pumpkin seeds and reserved ⅓ cup sunflower seeds. Mix until combined.
  7. Drop batter into muffin pan. Top with remaining seeds.
  8. Bake in preheated oven for 24 - 28 minutes (check for doneness - muffin will spring back when touched lightly).
    Yields 18 muffins

 

Stock up your pantry

Pancake and Waffle Mix

Pancake and Waffle Mix

Loved by all, even those who CAN eat gluten. Makes the fluffiest, lightest tastiest gluten-free pancakes & waffles. So versatile - use for cookies, cakes, breads & batter. Check all the recipes you can make. VEGAN.
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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