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Nutrition Facts
Serving Size 20 g
(Approx. 48 Servings)
Amount Per Serving
Calories 60 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 70 mg 3%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 1 g
Vitamin A 20% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Cinnamon Pumpkin Muffins

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
48  People


Recipe makes 48 Servings

2 H-E-B Kitchen & Table Non-Stick Mini Muffin Pan, 24 ct.
15 Oz Libby's 100% Pure Pumpkin
18 Oz Hill Country Fare White Cake Mix
1 Tsp H-E-B Ground Cinnamon
1 Tsp McCormick Ground Ginger
1/2 Tsp cayenne pepper
2 Tbsp H-E-B Powdered Sugar
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Heat oven to 350°F.
Spray muffin tins with no stick spray, set aside.
Combine pumpkin, cake mix, cinnamon, ginger and cayenne pepper in mixer bowl. Beat with electric mixer on medium speed 2 minutes.
Spoon 1 1/2 tablespoons muffin batter in each cup.
Bake muffins on center oven rack 15 minutes.
Dust with powdered sugar, if desired.



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