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Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 131 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 277 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Spice Muffins in Country Woman November/December 1992, p37
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jan. 29, 2010 by Isolda
I like how well these not-too-sweet muffins go with savory dishes, such as the 'Posse Stew' pictured. I often leave off the streusel topping, although that is very good too.
Reviewed on Oct. 22, 2009 by prairieguy
To add a little variation to this I used a fine decorating tip and 'injected' cream cheese icing into each muffin while they were still warm.
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