Pumpkin and cinnamon—a perfect duo for a tasty muffin.
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2/3 cup sugar
1/2 cup Land O Lakes® Cinnamon Sugar Butter Spread
1 cup canned pumpkin
2 large Land O Lakes® Eggs
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup Land O Lakes® Cinnamon Sugar Butter Spread, melted, if desired
2 tablespoons coarse grain sugar, if desired
Land O Lakes® Cinnamon Sugar Butter Spread, if desired
*Substitute 1 cup mashed cooked pumpkin.
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or spray muffin pan cups with no-stick cooking spray. Set aside.
Combine 2/3 cup sugar and 1/2 cup Cinnamon Sugar Butter Spread in bowl; beat at medium speed until well mixed. Add pumpkin and eggs; continue beating until well mixed. Add all remaining muffin ingredients; stir until well mixed.
Spoon batter evenly into prepared muffin pan cups. (Muffin cups will be full.) Bake 17-19 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack.
Brush tops with melted Cinnamon Sugar Butter Spread, while muffins are warm. Sprinkle each muffin with 1/2 teaspoon coarse grain sugar. Serve with additional Cinnamon Sugar Butter Spread, if desired.
Breakfast is a meal kids should never skip. Tempt them to the table bright and early with energy-boosting recipes that include protein and a little something to sweeten the school-day morning.