14 oz box
Sugar, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Dried Pumpkin. Dextrose, Contains 2% Or Less Of: Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Cellulose, Cinnamon, Canola Oil, Nonfat Dry Milk, Corn Starch, Spices, Salt, Propylene Glycol Esters Of Fatty Acids, Distilled Monoglycerides Cellulose Gum, Sodium Stearoyl, 2-Lactylate, Yellow 5, Citric Acid And BHT (Antioxidants), Red 40.
Contains milk and wheat ingredients. May contain soybean ingredients.
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Per 1/12 Package: 120 calories; 0 g sat fat (0% DV); 200 mg sodium (8% DV); 15 g sugars. See nutrition facts for prepared product information. Makes 12 muffins. Quick bread & muffin mix, too! With real pumpkin. Question or comments? 1-800-767-4466 visit us at www.pillsburrybaking.com.
Heat oven to 350 degree F. Coat 12 muffin cups with no-stick cooking spray. Beat cream cheese in medium bowl with electric mixer on medium speed until fluffy. Add 1 egg, sugar, lemon peel and 1 teaspoon vanilla. Beat until smooth. Place quick bread & muffin mix in large bowl. Place 3/4 cup dry mix in small bowl for topping. Add milk, oil, 2 eggs and 1 teaspoon vanilla to remaining mix. Stir 50 strokes or until blended. Divide evenly into prepared muffin cups. Make indentations in center of batter with small spoon. Top evenly with cream cheeses mixture. Stir butter into reserved dry mix. Stir in pecans. Sprinkle about 1 tablespoon topping over each muffin. Bake 20 to 22 minutes. Cool 10 minutes. Remove from pan to wire rack to cool completely. Makes 1 dozen. All you need for bread: 1 cup water; 3 tbsp. oil; 2 eggs. Quick bread baking instructions: 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using Crisco Oil and no-stick cooking spray. 3. Bake at 375 degrees F. as directed or until toothpick inserted in center comes out clean. Cook 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan size: 8 x 4-inch loaf pan; Bake time: 45 to 55 mins; 9 x 5-inch loaf pan; 40 to 50 min; 3 (3 x 5-inch) loaf pans 35 to 45 mins. All you need for muffins: 1 cup milk; 1/3 cup oil; 2 eggs. Muffin baking instructions. 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 - 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.