14 oz box
12 servings per container
Sugar, Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Pumpkin, Contains 2% Or Less Of: Dextrose, 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 Lactylate, Yellow 5, Citric Acid And BHT (Antioxidants), Red 40.
Contains milk and wheat ingredients. May contain egg and soybean ingredients.Warning: Do not eat raw batter. Please cook fully before enjoying.
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Pumpkin with real pumpkin. Per 1/12 Package: 120 calories; 0 g sat fat (0%DV); 200 mg sodium (9%DV); 15 g sugars. See nutrition facts for prepared product information. Contains a Bioengineered food ingredient. Quick bread & muffin mix, too! Question or comments? 1-800-767-4466 visit us at www.pillsburrybaking.com.
All You Need for Bread: 1 cup water, 3 Tbsp. oil, 2 eggs. Quick Bread Baking Instructions: 1. Set oven to 375 degree 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 no-stick cooking spray. 3. Bake at 375 degree 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: 8 x 4 – inch loaf pan; Bake Time :45 to 55 min.; Pan Size: 9 x 5 – inch loaf pan; Bake Time: 40 to 50 min.; Pan Size: 3 (3 x 5 - inch) loaf pans; Bake Time: 35 to 45 min. All you need for muffins: 1 cup milk, 1/3 cup oil, 2 eggs. Muffin Baking Instructions: 1. Set oven to 400 degree F for metal or glass pan. For dark coated pan, set oven to 375 degree 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 degree F for metal or glass pan or 375 degree 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.