The fruit and nuts in these muffins are part—but not all—of what makes them awesome. Read on for the surprise ingredient.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups baking mix
1 pkg. (85 g) Jell-O Orange Jelly Powder
2 tsp. ground cinnamon
1 cup canned pumpkin
3/4 cup orange juice
1 Gala apple, chopped
1/2 cup raisins
1/2 cup chopped walnuts
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How do I make it ?
Heat oven to 400ºF.
Combine baking mix, dry jelly powder and cinnamon in large bowl. Whisk egg, pumpkin and orange juice in small bowl until blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
Spoon into 12 muffin pan cups sprayed with cooking spray.
Bake 20 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min. Remove to wire rack; cool slightly.
Kraft Kitchen Tips!
Add 1/2 cup sweetened flaked coconut to muffin batter before spooning into prepared muffin cups.
Prepare using a Honeycrisp apple.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 1 g
Cholesterol 15 mg
Sodium 280 mg
Carbohydrate 31 g
Fibre 2 g
Sugars 14 g
Protein 4 g
12 servings, 1 muffin (89 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.