Baking Mix Pumpkin Muffins

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5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Kathy Przywara


2 cups Kathy P’s All Purpose Baking Mix
1/2 cup sugar, brown or white
1 1/2 tsp pumpkin pie spice
3/4 cup milk or milk substitute
1/2 cup pumpkin puree
1 egg
2 Tbsp oil
2 Tbsp coarse sugar (optional)


Preheat oven to 375 °F. Prepare a 12 cup muffin pan by spraying, oiling or using paper liners.

In a small mixing bowl, combine the baking mix and pie spice. In a larger bowl, combine sugar, milk alternative, pumpkin, egg, and oil. Whisk to blend very well.

Pour the dry works into the wet works. With a rubber spatula or wooden spoon, mix just until blended. Don’t overmix.

Divide batter among the 12 muffin cups. I use a #16/4oz disher (large scoop) for this. For added crunch and sweetness, top each muffin with about 1/2 tsp of coarse sugar.

Bake for 18-20 minutes until they test done. Remove from oven and allow to cool a few minutes before turning out on to a cooling rack to cool completely. These are good warm or completely cooled.


I used vanilla flavored raw sugar to top these. It added a wonderful crunch and sweetness. The muffins are not all that sweet by themselves. You could top with any crumb topping mixture.

I also tried these in a mini doughnut pan and they were fabulous. The batter made 15 mini doughnuts plus 3 additional regular sized muffins. The mini doughnuts baked about 15-18 minutes.


This recipe is based on Kathy P’s All-Purpose Baking Mix, but can also be made with commercial Bisquick if that is safe for you.

This works fine with milk or soy milk – other milk alternatives should work also.

I have not tried this egg free.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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