Pumpkin Muffins

Use any of your leftover squash for this…the mornings are perfect now for that fall aroma of spices and squash!

  • 2 cups biscuit mix (Bisquick, Jiffy…)
  • ¼ tsp nutmeg & cloves
  • ½ cup sugar
  •  ½ tsp cinnamon (or more)
  • 1 egg
  •  ¾ cup milk (or sub)
  • 2 Tbs oil or melted butter
  • ½ to ¾ cup mashed squash   

 Combine dry ingredients. Mix wet ingredients well. Blend the wet mixture with the dry mixture. Fill greased muffin tins and bake at 400 degrees for 12-20 minutes (you know, until they’re done… toothpick comes out clean, top should spring back when you poke it, should smell fantastic, etc).

Trackbacks for this post

  1. Week 17! 2012 | Stillmans Farm Blog

Leave a Reply