Pumpkin Currant Muffins

Breakfast & Brunch | 30 Minutes or Less, Baking |

START TO FINISH: Under 20 minutes
Recipe Scoop Pumpkin Currant Muffins

Cooking Notes

*Be sure to use plain, pure packed pumpkin, NOT pumpkin pie filling. 

Pumpkin Currant Muffins

3 ½ cup buttermilk baking mix, such as Bisquick ®
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 can (15 ounces) pure packed pumpkin*
2/3 cup milk
¼ cup currants
1 tablespoon dark brown sugar, or more to taste

1. Preheat oven to 450 degrees. Spray muffin tins (36 mini) with nonstick cooking oil spray and set aside.
2. In a large bowl, combine baking, mix, granulated sugar, cinnamon, pumpkin and milk. Using a wooden spoon, stir until well combined. Fold in currants.
3. Using a 1.5 tablespoon cookie dough scoop, place batter into mini muffin tins. Top with a sprinkle of dark brown sugar and bake in preheated oven for 10 minutes. Cool for 5 to 10 minutes and serve.

Pumpkin Currant Muffins

Approximate Values Per Serving: 60 calories, 2 g fat (.5 g saturated), 1 mg cholesterol, 1 g protein, 10 g carbohydrates, .6 g dietary fiber, 145 mg sodium

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