What do Publix Pilgrim Peeps+Publix Pure Pumpkin+Duncan Hines have in common?
All the goodness in the world on a plate from my kitchen, that’s what! ☺
I know those little pilgrim folk are salt and pepper shakers, and truly have absolutely nothing to do with this recipe, because there is quite honestly no salt or pepper added. However, they just came together for the perfect little fall picture of goodness on a plate. Truth be told though, I did use Publix Canned Pumpkin, Publix Eggs and Publix Canola Oil. So there we go with all that goodness baked up from Publix, Duncan Hines Pilgrim Peeps and me =)
I should entitle these muffins: Yes, You do have time for making muffins. Why? Because they are seriously simple. Try them yourself, you’ll see. You don’t need a fancy-shmancey mini bundt pan either. I only did six mini bundt muffins, followed by three muffins of which I did in a large muffin pan. Most likely if you do this in a regular sized muffin pan, you’ll get a dozen.
Jeannie Bee’s Easy Spice Pumpkin Muffins
Prep: Preheat oven to 350º. Prepare Muffin Tin pan either by spraying with cooking spray, or inserting liners.
- 1 18.25oz. Box Duncan Hines Moist Deluxe Spice Cake Mix
- 1 15oz. Pumpkin Can of Pure Pumpkin
- 1 egg
- 3 tablespoons of Publix Canola Oil
- Duncan Hines Amazing Glazes, vanilla
Add all of the above ingredients into a medium sized mixing bowl and mix until thoroughly blended together. The batter is going to be thick, no worries, remember it’s muffins not a cake.
Fill muffin tins about 3/4 full. Bake for about15-20 minutes (depending on pan size) or until toothpick inserted comes out clean. Invert onto a baking rack and drizzle with Amazing Glaze.