Pumpkin Corn Muffins made with “JIFFY” Sweet Cornbread and Muffin Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Sweet Cornbread & Muffin Mix | 2½ lb | 5 lb |
| Sugar | 2/3 cup (4.6 oz) | 1⅓ cups (9.2 oz) |
| Pumpkin Pie Spice | 1 Tbsp | 2 Tbsp |
| Nutmeg | 1/2 tsp | 1 tsp |
| Water | 1½ cups (12 oz) | 3 cups (24 oz) |
| Pumpkin Puree | 2 cups (1 lb) | 4 cups (2 lb) |
| Optional: Course Sanding Sugar |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 7 | Blend on low speed* for 30 seconds. |
| 2 | Add Sweet Cornbread and Muffin Mix, sugar, pumpkin pie spice and nutmeg to mixing bowl. | 8 | Stop mixer. Scrape bowl and paddle. |
| 3 | Blend on low speed* for 30 seconds. | 9 | Blend on low speed* for 1 more minute. |
| 4 | Pour water into mixing bowl. | 10 | Scale into greased or paper-lined pan. |
| 5 | Blend on low speed* for one more minute. | 11 | Optional: sprinkle with course sanding sugar. |
| 6 | Add pumpkin puree to bowl. | 12 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| Standard muffin | #20 scoop (1.5 oz) |
350°F for 11 – 13 minutes |
400°F for 13 – 15 minutes |
80 |
| 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. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
