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!
Prep Time | 20 minutes |
Cook Time | 15-65 minutes |
Passive Time | 10 minutes |
Servings |
muffins
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- 1 2-loave box Pumpkin Bread Mix Libby's
- 4 eggs large
- 1 c. water
- 1/2 c. oil
- 1 c. pecans or walnuts chopped
- 2/3 c. golden raisins
- 2/3 c. butterscotch chips
- 3 T. all-purpose flour
- 3 T. white sugar
- 1/2 tsp. ground cinnamon
- 2 T. butter
Ingredients
Pumpkin Bread/Muffin Batter
Streusel - Optional
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- Preheat oven to 350 degrees. Follow instructions on box.
- Add nuts, raisins and butterscotch chips and gently fold into batter.
- Fill muffin papers or loaf pans 2/3 full. (See Streusel instructions below if you would like to add that to the top.)
- Bake according to package directions--approximately 21-24 minutes for standard muffins and 50-55 minutes for mini loaves.
- Combine streusel ingredients in a small bowl with a fork until crumbly. Sprinkle lightly over tops of batter Bake as directed.