Pumpkin Pudding Muffins
Yes, yes. I’ve put pudding mix in more baked goods.
I know some of you aren’t wild about pudding mix. Or you live in Australia where the stuff is totally unavailable (you guys should seriously put together some sort of national demand letter to Jell-O by the way, because not having instant pudding mix is crazy-talk!). But I looooooove adding pudding mix to my desserts. I totally throw it in anytime I can (obviously).
In case you’re a little late to the pudding mix scene, here are couple of reasons I love using it in my baked goods and one untested suggestion for a substitution if it’s not available to you…
So here’s the deal with pudding mix going into cookies, breads, muffins, and more: it makes the end result super moist… in the best possible way. “Moist” is such a risky word to use, isn’t it? But sometimes it’s the word for the job! And no way around it– moist baked goods = yummy baked goods.
The second thing I love about adding pudding mix is that it enhances the flavor of the treat. It either adds an extra layer of flavor (like chocolate pudding in a chocolate cookie = double the chocolate! Yum!), or it actually adds a NEW flavor (like cheesecake pudding in peanut butter cookies = peanut butter cheesecake!!). I love both functions.
And in regards to a substitute for pudding mix in baked goods? Well… I don’t think there’s much you can do to replace it for it’s flavor properties. But Averie once mentioned to me that she found using cornstarch worked in cookies in a way that might be similar to how pudding mix does! I haven’t tested that myself, and I’m not sure if she’s done it in more than the one cookie recipe. But it might be something worth trying if instant pudding mix is totally unavailable to you!
Thanks to pudding mix, these muffins are extra soft and fluffy, perfectly moist, and a little extra pumpkin-y. Give them a quick dunk in butter and cinnamon sugar for a perfectly cozy and sweet Fall breakfast!
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 2 cups all-purpose flour
- 3.4 oz JELL-O Instant Pudding Mix, Pumpkin Spice flavor
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1/2 cup cinnamon sugar
- Preheat oven to 400ºF. Line a muffin tin with paper baking cups, and lightly spray each cup with non-stick cooking spray.
- In a large bowl, whisk together the milk, oil, egg, and pumpkin puree. Mix in the flour, pudding mix, sugar, baking powder, pumpkin pie spice, and salt just until a batter forms (it will be lumpy).
- Divide batter evenly among the 12 muffin cups.
- Bake for 18-20 minutes, or until toothpick inserted comes out clean.
- Allow muffins to cool for at least 5 minutes before (optional) brushing the tops with melted butter and dipping in cinnamon sugar.
I think these taste the VERY BEST cooled to room temperature!! The pumpkin flavor isn't very strong when they're fresh and warm.