pumpkin-muffins-easy-fall-filled-pumpkin-bread-or-muffins

This recipe is “quick and easy” because it begins with a boxed pumpkin bread mix. After mixing the batter according to the instructions on the box, you may add anything you like to enhance the batter – nuts, seeds, chocolate or butterscotch chips, cranberries, raisins, etc.

The recipe I used here was from a 2-loaf Libby pumpkin bread boxed mix, but any boxed mix should do just fine. I also used the streusel “recipe idea” on the side of the box, but it is completely optional.

I get so many of my favorite recipes from my dear friend, Lani Freymiller, including this one. She suggested keeping some mixes and the add-ins on hand (Costco often carries the large packs of Krusteaz pumpkin bread mixes in the Fall). You always have a quick and fresh way to make delicious muffins or bread for those spur-of-the-moment guests!

pumpkin-muffins-easy-fall-filled-pumpkin-muffins-v

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Quick Fall Filled Pumpkin Muffins
A great, quick recipe to make in the Fall months for those last-minute guests!
Prep Time 20 minutes
Cook Time 15-65 minutes
Passive Time 10 minutes
Servings
muffins
Ingredients
Pumpkin Bread/Muffin Batter
Streusel - Optional
Prep Time 20 minutes
Cook Time 15-65 minutes
Passive Time 10 minutes
Servings
muffins
Ingredients
Pumpkin Bread/Muffin Batter
Streusel - Optional
Instructions
Pumpkin Bread/Muffin Batter
  1. Preheat oven to 350 degrees. Follow instructions on box.
  2. Add nuts, raisins and butterscotch chips and gently fold into batter.
  3. Fill muffin papers or loaf pans 2/3 full. (See Streusel instructions below if you would like to add that to the top.)
  4. Bake according to package directions--approximately 21-24 minutes for standard muffins and 50-55 minutes for mini loaves.
Streusel - Optional
  1. Combine streusel ingredients in a small bowl with a fork until crumbly. Sprinkle lightly over tops of batter Bake as directed.
Recipe Notes

 

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