Golden Pumpkin Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Yield: 12muffins
  • About This Recipe

    “I’ve had this recipe for years, and we still enjoy these tasty muffins. Although the original recipe didn’t call for them, I usually add a 1/2 cup of raisins to the batter.”

    Ingredients

  • 2cupsBisquick
  • 1/2 cupsugar
  • 3/4 teaspooncinnamon
  • 1/4 teaspoonground ginger
  • 1/4 teaspoonnutmeg
  • 3/4 cupmilk
  • 1/2 cupcanned pumpkin
  • 1slightly beaten egg
  • 2tablespoonscooking oil
  • Directions

  • Preheat oven to 400 degrees.
  • Thoroughly combine Bisquick, sugar, and spices.
  • In a separate bowl, combine milk, pumpkin, egg, and oil.
  • Stir both mixtures together til just moistened.
  • Fill greased muffin pan.
  • Bake for 20 minutes or til done when tested with a toothpick.
  • Reviews

  • “Excellent recipe.I substituted Splenda for the sugar.Thanks for sharing.”

  • “These were very good.I also subsituted Splenda and also Reduced-Fat Bisquick.I added raisins to mine also.These muffins weren’t to sweet, they were just right.”

  • “Made these for church women’s group this morning. I thought they needed more pumpkin, but most of the gals liked them just the way they were. Go figure. They were quick and easy. Thanks for sharing.”

  • “Ok, With 5 out of 5 stars from 11 reviews, I expected something better. These did not have any flavor! Because of previous reviews, I did not expect them to be sweet. These definitely are not sweet and definitely have no taste. I love pumpkin muffins but not like this. I made these for company and ended up making something else.”

  • “Well I can only rate this recipe on it’s preparation since I made them to send to the kid’s school.Very easy to make!I used brown sugar and pumpkin pie spice.The batter and finished muffins smelled divine.I almost kept a couple but the tray I was sending looked too empty.I’ll be making these again soon to try for ourselves.Thanks for posting!”

  • “This was very good.I added a little extra sugar and some walnuts.”

  • “Great!We made them for dinner and they were wonderful.The kids loved them too – thanks for a great recipe that will be made again soon!”

  • “These were really really tasty.My husband who hates pumpkin pie even ate a few.I didn’t have any ground ginger so I used a 1/4 tsp. pumpkin pie spice instead and they were still really good.Thanks for a great recipe!!!”

  • “These were great.I used Low Fat Bisquick Substitute (Recipe #75577)instead of regular Bisquick, but followed other instructions as written.Very tasty.”

  • “Great muffins.I made them exceptional by adding 1/2 cup sweetened shredded coconut, 1 peeled, grated apple, 1/2 cup raisins, and 1/2 cup walnuts and cooked an extra 5 minutes.Wow.I promptly wolfed down three muffins.”

  • “These are very tasty and easy to put together.I used Jiffy baking mix (my neighbor gave it to me when they found they bought the wrong mix) and it worked beautifully.These have just the right “pumpkin” taste.We froze them and will be putting them into my DD lunchbox for her a.m. snack at school.Thanks for an fast and easy recipe!”

  • “You can’t go wrong with Bisquick!But these are even better than I expected!!They are melt in your mouth good.I was looking for a muffin recipe that was at least simi healthy for my daughter’s school picnic and this is it!(Unless my daughter eats them all before the picnic starts!She loves them!!)”

  • “Whipped these up this evening after work. Very quick and easy recipe. They’re light and not too sweet. We enjoyed them very much. Might add some chopped pecans next time.”

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