In medium mixing bowl combine eggs, yogurt, Wildtree grapeseed oil, pumpkin puree, brown sugar, pumpkin pie spice and cinnamon. Stir until smooth consistency forms.
Add Wildtree beer bread or muffin mix, baking soda and salt. Stir to fully incorporate. Batter will be thick.
Line muffin tins with cupcake liners or spray with non-stick spray. Drop heaping icecream scoop sized portions to fill each cup to 2/3 full. Bake @ 350 for 12 min. until tops are golden and cracks have formed.
Cool 10 min. before serving.
Originally Submitted
10/14/2012
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