Made with "JIFFY" Basic Muffin Mix.
This Recipe Uses:
"JIFFY" Basic Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Basic Muffin Mix | 2½ lb | 5 lb |
| Cold Water | 1½ cups (12 oz) | 3 cups (24 oz) |
| Pumpkin Puree | 1½ cups (12 oz) | 3 cups (24 oz) |
| Pumpkin Pie Spice | 2 Tbsp + 2 tsp | ⅓ cup (1¼ oz) |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour half of the total cold water into mixing bowl. Add Basic Muffin Mix, pumpkin puree, and ground pumpkin spice. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Blend on low speed* for 30 seconds more. |
| 7 | Scale into greased or paper-lined pan. |
| 8 | Optional: Lightly sprinkle with coarse sanding sugar. |
| 9 | Bake according to directions below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard Muffin | #20 scoop (2 oz) | 350°F for 16 – 20 minutes | 400°F for 19 – 24 minutes | 54 |
| Jumbo Muffin | #8 scoop (4.5 oz) | 350°F for 17 – 21 minutes | 400°F for 20 – 25 minutes | 24 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.