Better For You Simple Mills Pumpkin Muffin Recipes

It’s fall and that means it’s time for PUMPKIN EVERYTHING! YUM! If you are like me and still trying to loose a few pounds, that means you can’t have a lot of sugar. 🙁 Well Simple Mills pumpkin treats are a healthy alternative! Give the Simple Mills Pumpkin Muffin Recipes below a try and let us know what you think.

Simple Mills Pumpkin Recipes

All Simple Mill’s mixes (like the one used for the below) provide “real and simple” ingredients that also tastes great! Each mix is:

  • Higher in protein and lower in sugar than competitors
  • Gluten-free and non-GMO certified
  • Made with nutrient-rich ingredients like almond flour and coconut sugar

Simple Mills Pumpkin Muffin Recipe + Vanilla Frosting

Simple Mills Pumpkin Recipes
Ingredients
3 eggs
1 cup water
3 Tbsp oil
1 box Simple Mills Pumpkin Muffin Mix (Follow instructions on the back of the box)
1 tub of Simple Mills Vanilla Frosting
Cinnamon, for garnish (if desired)

Instructions
1. Heat oven to 350 degrees F
2. Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended
3. Spoon batter into a lightly greased or paper-lined muffin tin, filling each 2/3 full
4. Bake 25-30 minutes or until a toothpick comes out clean. If using paper liners, let cool completely before eating to prevent muffins from sticking to paper.
5. Frost & garnish with cinnamon if desired

Simple Mills Mini Pumpkin Muffin Doughnuts

Simple Mills Pumpkin Recipes
Ingredients
2 large eggs
2 Tablespoons coconut or grapeseed oil (see note)
¾ cup water
1 box Simple Mills pumpkin muffin mix
¼ cup coconut sugar
1 Tablespoon ground cinnamon

Instructions

    • Preheat the oven to 350. Spray or lightly grease two mini muffin pans and set aside.
    • In a large mixing bowl, beat the eggs, then whisk in the oil and water.
    • Whisk in the pumpkin muffin mix and beat vigorously until thoroughly incorporated and no clumps remain.
    • Add a heaping Tablespoon of batter to each compartment of the prepared muffin pans.
    • Bake for 10 minutes, until the tops are domed and firm to the touch, and a tester comes out clean. Remove them from the oven and allow them to cool for 5 minutes in the pan before transferring to a wire cooling rack.
    • While the muffins are cooling in the pan, whisk together the coconut sugar and ground cinnamon in a small bowl.
    • As soon as the muffins are cool enough to handle, place each one in the cinnamon-sugar mixture, firmly rolling it around so that the cinnamon-sugar sticks. Gently toss it around a couple of times until the whole thing is covered. Once covered, place each muffin back on to the wire rack to finish cooling.
    • Repeat with the remaining muffins.
    • Serve immediately.

Yield: 24 mini doughnut muffins

Simple Mills Pumpkin Bread Recipe w/ Cranberries, Pecans & Pumpkin Seeds

Simple Mills Pumpkin Recipes
Ingredients
3 eggs
¾ cup water
3 Tbsp oil
1 box Simple Mills Pumpkin Muffin Mix
Desired mix-ins (in this case, cranberries, pecans, pumpkin seeds)

Instructions
1. Heat oven to 354 degrees F
2. Whisk eggs, water, and oil in a large bowl. Add baking mix; whisk until well blended
3. Fold in cranberries or other desired mix-ins
4. Pour batter into a lightly greased 8×4-inch loaf pan
5. Sprinkle with desired toppings (pecans & pumpkin seeds)
6. Bake 30 minutes. Then cover loosely with foil; bake an additional 30-35 minutes or until a toothpick comes out clean and edges of loaf start to pull away from pan. Cool 10 minutes before removing from pan.

Purchase Simple Mills baking mixes and more HERE Share the recipes and let us know what you think. Bon Appetite!

More Recipes & Gramma Pumpkin Recipes

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