1 cup pumpkin purée
1⁄2 cup vegetable oil
- Generously oil Rectangular Steamer using basting brush.
- In large bowl, whisk eggs. Whisk in pumpkin purée and oil. Whisk in mix.
- Scrape batter into steamer. Microwave for 8 min on high, uncovered. Rest in steamer for 6 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 50–55 min. Cool in steamer 15 min; unmold.
- When completely cool, spread on icing, if desired. Slice and serve.
Per serving (1 slice with 2 tbsp Spiced Cream Cheese Icing): Calories 300, Fat 10 g (Saturated 1 g, Trans 0 g), Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 8 g), Protein 2 g.
Divide and spoon batter into oiled Muffin Maker. Bake in preheated 375° F oven for 15–18 min. Cool in pan 10 min; unmold. Makes 12 muffins.
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