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Pillsbury Quick Bread & Muffin Mix Pumpkin - 14 Oz

Pillsbury Quick Bread & Muffin Mix Pumpkin - 14 Oz

Quick Bread & Muffin Mix, Pumpkin

Per 1/12 Package: 120 calories; 0 g sat fat (0% DV); 200 mg sodium (8% DV); 15 g sugars. See nutrition facts for prepared product information. Makes 12 muffins. Quick bread & muffin mix, too! With real pumpkin. Question or comments? 1-800-767-4466 visit us at Make with 35% recycled fiber.
Nutrition Facts
Serving size 0.80 package
Servings Per Container 12
Amount Per Serving (+)
Calories 120 160
Calories from Fat 10 40
% Daily Value*
Total Fat 1g 1% 7%
Saturated Fat 0g 0% 5%
Trans Fat 0g
Cholesterol 0mg 0% 12%
Sodium 200mg 8% 9%
Total Carbohydrate 28g 9% 9%
Dietary Fiber 2g 6% 6%
Sugars 15g
Protein 2g 0% 0%
Vitamin A (-) (-)
Vitamin C 2% 2%
Calcium 2% 2%
Iron 4% 6%
(-) Information is currently not available for this nutrient.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
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.
Product Attributes
Warning Contains: Contains milk and wheat ingredients. May contain soybean ingredients.
Directions Heat oven to 350 degree F. Coat 12 muffin cups with no-stick cooking spray. Beat cream cheese in medium bowl with electric mixer on medium speed until fluffy. Add 1 egg, sugar, lemon peel and 1 teaspoon vanilla. Beat until smooth. Place quick bread & muffin mix in large bowl. Place 3/4 cup dry mix in small bowl for topping. Add milk, oil, 2 eggs and 1 teaspoon vanilla to remaining mix. Stir 50 strokes or until blended. Divide evenly into prepared muffin cups. Make indentations in center of batter with small spoon. Top evenly with cream cheeses mixture. Stir butter into reserved dry mix. Stir in pecans. Sprinkle about 1 tablespoon topping over each muffin. Bake 20 to 22 minutes. Cool 10 minutes. Remove from pan to wire rack to cool completely. Makes 1 dozen. 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. Cook 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan size: 8 x 4-inch loaf pan; Bake time: 45 to 55 mins; 9 x 5-inch loaf pan; 40 to 50 min; 3 (3 x 5-inch) loaf pans 35 to 45 mins. 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 - 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.


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