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Martha White

Martha White Pumpkin Spice Muffin Mix

You Will Need: 3/4 cup milk. 1. Heat oven to 425 degrees F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups (We recommend using Crisco No-Stick Cooking Spray). 2. Combine muffin mix and milk in small mixing bowl; stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 425 degrees for 12 to 14 minutes or until golden brown and toothpick inserted center comes out clean. Cool 2 to 3 minutes in pan. Mini-Muffins: Lightly spray 18 mini-muffin cups with no-stick cooking spray or line with mini-muffin paper baking cups (We recommend using Crisco No-Stick Cooking Spray). Prepare batter as directed above in basic recipe. Fill mini-muffin cups 2/3 full. Bake at 425 degrees F for 10 to 12 minutes or until golden brown.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Dextrose, Dried Pumpkin, Contains 2% or Less of: Baking Powder (Sodium Aluminum Phosphate, Baking Soda) Modified Corn Starch, Cinnamon, Calcium Carbonate, Propylene Glycol Esters of Fatty Acids, Mono and Diglycerides, Salt, Corn Starch, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Ground Ginger, Ground Nutmeg, Yellow 5, Citric Acid and BHT (Antioxidants), Calcium Sulfate, Niacin, Iron, Red 40, Vitamin B6 Hydrochloride, Riboflavin, Thiamin Mononitrate, Vitamin B12.
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Contains wheat ingredients; May contain egg, milk and soybean ingredients