Prep Time 20m
Cook Time 35m
Ready Time 70m
Yield 6 jumbo muffins

  • Nonstick cooking spray
  • 1 package Pillsbury™ Date Quick Bread & Muffin Mix
  • 1/2 cup canned pumpkin
  • 1/2 cup water
  • 1/4 cup Vegetable Oil
  • 1 large egg
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon cloves
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup chopped pecans
  • 1 tablespoon butter, softened
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 6 jumbo-sized muffin cups with no-stick cooking spray or line with jumbo-sized paper baking cups.*
  • Step 2Combine all muffin ingredients in large bowl; stir by hand 50 to 75 strokes or until dry particles are moistened. Divide batter evenly among muffin cups. Combine all topping ingredients in small bowl; sprinkle evenly over batter.
  • Step 3Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Serve warm or cool completely on wire rack. Wrap tightly with plastic wrap; store in refrigerator.
  • Tip*each jumbo-sized muffin cup is about 2/3 cup. To make standard sized muffins, line 12 muffin cups with paper baking cups. Bake at 400°F for 20 to 25 minutes.
  • TipIf desired, substitute Nut Quick Bread and Muffin Mix and omit pecans in muffins. Decrease baking time 5 minutes.
High Altitude (above 3500 ft.):
  • Step 1Add 2 tablespoons flour to dry mix. Bake as directed above.
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