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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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The flavors of autumn in a delightful breakfast cake. Ingredients:
muffin batter |
2 cups muffin mix |
2 1/2 tsp. pumpkin pie spice |
1 cup canned or fresh-cooked & pureed pumpkin |
2 eggs |
1/4 cup vegetable oil |
1/4 cup buttermilk |
3/4 cup white chocolate chips |
3/4 cup pecans, coarsely chopped |
graham-crumble topping |
1/2 cup muffin mix |
1/2 cup graham crackers, finely crushed (4 full-sized crackers) |
1/4 cup butter, soft or melted |
Directions:
1. 1. Preheat oven to 400°. Line muffin tin with 12 baking cups and spray with baking spray.
2. 2. In a large mixing bowl, stir Muffin Mix and pumpkin pie spice together. Set aside.
3. 3. In a medium-size bowl, mix the wet ingredients; pumpkin, eggs, oil, and buttermilk.
4. 4. Gently mix the wet ingredients into the dry ingredients in the large bowl. Stir till just mixed.
5. 5. Pour in the white chocolate chips and the pecans and stir until well distributed throughout the batter.
6. 6. Dollop generous 1/4 cup of batter into each of the twelve baking cups. Set aside.
7. 7. In a small bowl combine crumble-topping ingredients.
8. 8. Sprinkle and lightly pat topping over the 12 muffins.
9. 9. Bake for 18-20minutes. 12 muffins.
10. Variations: Omit the white chocolate chips and pecans and try, chocolate chips and walnuts or dried cranberries and pecans with 1 T. orange zest, replacing buttermilk with 4 T. orange juice concentrate.
11. Cook’s Secret:
12. *MYO Pumpkin pie spice: in a small dish combine: 1 1/2 tsp. cinnamon, 1 tsp. ginger, 1/4 tsp. nutmeg and a pinch of cloves.
13. **No buttermilk? add 1 tsp. vinegar to 1/4 cup milk for an easy replacement.
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