Pumpkin Ginger Mini Muffins

Submitted by januarybride

"Super fast. .this is a semi-homemade recipe as it calls for pancake mix. Recipe from First Magazine 11/3/08."

 

• Ready In: 13mins
• Ingredients: 7
• Yields: 24 mini-muffins
• Serves: 8

ingredients

• Muffin ingredients

• 2 cups pancake mix (may use whole wheat if you like)
• 1 cup pumpkin puree
• 1⁄2 cup nonfat milk
• 1⁄3 cup confectioners' sugar
• 1 teaspoon ground ginger

• Glaze ingredients

• 1⁄3 cup confectioners' sugar
• 1 tablespoon nonfat milk

directions

1. Heat oven to 450 degrees.
2. In a bowl, combine all muffin ingredients. Spoon into wells of 2 greased mini muffin pans (making 24 mini muffins).
3. Bake 8 minutes.
4. Remove from pans after about 1 minute and let them cool on wire rack.
5. Make the glaze by combining the sugar and milk and drizzle over the cooled muffins.

Reviews

[Annacia]

These are delicious! I don't have mini muffin tins so I made a 12 muffin amount which gave me 6 smaller to regular sized muffing that were well baked at 10 mins on 400 F. For the pancake mix I used Recipe#55564. I skipped the glaze (personal choice) on these fast track and very healthy muffins. Incredible with gingerbread latte :D.

 

[mersaydees]

Very good, even picky DH liked it! He detected the ground ginger, which I didn't add since Stonewall Kitchens had already added it to the pancake mix. I also used buttermilk in place of milk, and couldn't find my mini muffin pans so used regular-sized ones. Great! Thanks, JanuaryBride! Made for <b>Vegetarian Recipe Swap</b>.