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Pillsbury Quick Bread & Muffin Mix Pumpkin - 14 Oz
No High Fructose Corn Syrup Learn more about dietary restrictions
Pillsbury Quick Bread & Muffin Mix Too! Pumpkin. With real pumpkin. Makes 12 Muffins. Per 1/12 package. 120 Calories. 0g sat fat 0% DV. 200mg sodium, 8% DV. 15g sugars. See nutrition facts for prepared product information.
| Nutrition Facts | ||
| ||
| Amount per serving Calories120 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 1 Grams daily value 1 percentincludes Saturated Fat of 0 Grams daily value0percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 0 Milligrams daily value0percent, | ||
| Sodium 200 Milligrams daily value8percent, | ||
| Total Carbohydrate of 28 Grams daily value 9 percentincludes Dietary Fiber of 2 Grams daily value6percent, | ||
| Protein 2 Grams daily value0percent, | ||
| Vitamin D 0 Micrograms Daily Value 0% | ||
| Calcium 26 Milligrams Daily Value 2% | ||
| Iron 1 Milligrams Daily Value 4% | ||
| Potassium 0 Milligrams Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Sugar, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Dried Pumpkin, Dextrose, contains 2% or less of: Leavening (Baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Cellulose, Cinnamon, Canola Oil, Nonfat Dry Milk, Corn Starch, Spices, Salt, Propylene Glycol Esters of Fatty Acids, Distilled Monoglycerides, Cellulose Gum, Sodium Stearoyl-2-Lactylate, Yellow 5, Citric Acid and BHT (Antioxidants), Red 40.
Warning
Contains: Milk and wheat ingredients. May contain soybean ingredients.
Directions
All you need for bread: 1 cup water. 3 Tbsp. oil. 2 eggs. Quick bread baking instructions. 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). We recommend using Crisco® oil and no-stick cooking spray. 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan size: 18 x 4-inch loaf pan. Bake time: 45-55 min. Pan size: 9 x 5-inch loaf pan Bake time: 40-50 min. Pan size: 3 (3 x 5-inch) loaf pans. Bake time: 35-45 min. All you need for muffins: 1 cup milk. 1/3 cup oil. 2 eggs. Muffin baking instructions: 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Tip: Wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Tip: Sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts.
About the Producer
The J.M. Smucker Company
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