Mini Pumpkin Muffins Mix Recipes

Steps:

• Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
• Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
• Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
• Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray.
• Combine cake mix, pumpkin pie mix, and cinnamon chips in a large bowl; mix well with a wooden spoon.
• Scoop mixture into muffin tin, filling each cup 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.

Steps:

• In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
• In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.