Recipe by Peggy
"Delicious muffins; moist, easy, and only a few ingredients. Perfect for any meal or carry in. Everyone just loved these."
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1 (18 ounce) package
yellow cake mix
1 (7.5 ounce) package
corn bread mix (such as Jiffy®)
1 (15 ounce) can
1 (8 ounce) can
crushed pineapple, drained
white sugar, divided
I'm afraid the corn bread mix makes for a bit of an odd aftertaste...These were very pretty and moist, I just need to figure out how to fix the flavor a bit. I got pumpkin on sale so I'm going to experiment! I didn't add the raisins, just the pineapple, and followed the recipe to a T otherwise.
wanted something using pineapple and pumpkin decided to try it had all ingredients. not sure I will make again. I like cornbread, and use jiffy, but gritty leaves more to be desired. moist muffins but different aftertaste. I followed recipe used raisins and did soak raisins for 10 minutes so they were softer. there is a pumpkin oatmeal recipe out there will try that next time.
Yummy and moist!! I omitted the raisins because I didn't have any, but everything else on the ingredient list was in my cupboard, and it was fast and easy to do. I was a little nervous about the texture with the corn bread mix, but it was very good. Will definately do again!
Ok, not even sure if it counts as the same recipe. I used poking pie mix instead plain pumpkin. I didn't have any cornmeal so I just chopped up some oats. Then added chocolate chips for good measure. They taste more like a dessert, but they aren't bad.
These were so easy and delicious! I served them with pumpkin ice cream and drizzled caramel over the dessert. I only used the pineapple and they were so moist!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 44
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These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.
These moist muffins are bursting with spice and pumpkin flavor.