Greetings! I made these this morning and it was a great video. Then electronic, computer corruption took place. The file wouldn’t work. I tried for 2 hours and nothing. So here is what I did and the recipe is below.
Pancake mix is a great base for muffins! You probably wouldn’t think to use this as a place to start, but if you like to purchase mixes that call for adding oil and water, this is kind of the same idea. You are adding a few extra ingredients, but they are fresh and you mostly have them on hand. Give these a try and I guarantee you will enjoy them!
Quick Pumpkin Muffins
Makes 24 Muffins
Quick Pumpkin Muffins
Makes 24 Muffins
Muffins
4 cups of Pancake mix
2 Eggs
2/3 cup of Vegetable oil
1 cup of Milk
1 Can Pumpkin
1 cup of Sugar
1 tablespoon Pumpkin Pie spice
Topping:
1 Cup Pancake Mix
1/2 Cup Brown Sugar
2 Tablespoons Butter softened
Directions
1. Preheat oven to 350 degrees.
2. In a bowl combine softened butter, 1 cup pancake mix and brown sugar. Blend with fingers until mixture resembles crumbs. Set aside.
3. In a large bowl, beat eggs and add oil, milk, sugar, pumpkin, vanilla, pumpkin pie spice and salt. Blend with a whisk until completely combined.
4. Add 4 cups pancake mix and stir well with a wooden spoon until totally blended.
5. Spray 24 muffin tins with cooking spray or line with muffin liners.
6. Using a 1/4 scoop, fill the muffin tins 2/3 fulls. If you get to the end and have an empty cup, steal some from the others to even things out. They will turn out perfect if you evenly divide the batter in this way.
7. Sprinkle crumb topping evenly on top of all the muffins. Spreading out topping the edges of each.
8. Bake for 25 minutes or until the muffin springs back in the center when you touch it or when a toothpick when inserted comes out clean.
9. With a small knife, prop the muffins up onto their side in the tins. Allow to cool for 10 minutes and then move to a wire rack.
10. Serve and enjoy!
I hope you try this and I hope you enjoy it. As always, Happy Eating!
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