Recipe by Peggy See-Foland
"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.
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!
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.
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.