Easy Pumpkin Muffins are the perfect fall breakfast or snack! Using Bisquick as a shortcut makes these just about the easiest pumpkin muffins ever. Only 7 ingredients and 120 calories each = yes please!
My weekends have been pretty insane with all of my boys playing football. Last weekend, I had to drive over an hour each way to take my four and five year olds to their flag football game. Game was at 8:00am so I had to wake up at 5:45am ON A SATURDAY to get them there on time.
Let me repeat that: wake up at 5:45 AM to drive two and a half hours in the car with my four and five year olds to go to a flag football game (insert eye roll).
I sound so bratty, right? 😉 At least we won, even if the other team was playing rough the entire time and the refs weren’t calling anything. THAT is a whole other blog post! Even though I complain about the drive and waking up early, I do enjoy the parents on the flag team. I have a few moms that I absolutely adore.
However, it always amazes me how different I am from many of the parents where I live. Most of these moms buy everything organic. They make their own deodorants. Use all natural hair dyes. Don’t take any over the counter medications and use all oils instead.
They monitor everything their kids eat, making sure no dyes or colors are added to anything their kids touch (looking at you red 3 and red 40 dyes). Several families are completely vegetarian. Most send their kids to private schools, even though the schools here are rated some of the top in the USA. No joke.
Okay, I hope I’m not offending you if you’re reading this and you do any of these things. They’re not bad things to do! No judging, but I am way more relaxed about life. I buy my deodorant from the grocery store. I buy pretty much nothing organic. I can’t stand the smell of oils. I am a total pill-popper (just kidding) and I love meat. 😉
What in the world does any of this have to do with easy pumpkin muffins? Let me tell you…
As I sat there at the game, listening to my organic mom friends, the subject of school and breakfast came up. One of them is a teacher at a Montessori school that’s K-8. She mentioned how she can tell the kids who have eaten breakfast from those who haven’t, as well as those who have eaten a healthy breakfast and those who’ve eaten a sugar-filled one.
I literally blanched during this conversation. The thought of “I am the WORST mom” was going on replay through my head. No judging but I am so guilty of giving my kids cocoa puffs for a quick breakfast because 1) we’re in a hurry and 2) they will actually eat it instead of pick at it.
Guilty as charged. Time to up my breakfast game, people! Insert these easy pumpkin muffins. They’re super easy to whip up and make a great fall breakfast or snack. Great to throw in a lunchbox, too. They only have 7 ingredients – no flour, baking powder or salt, because the Bisquick baking mix already has all of that!
You’ll be shocked at how soft these easy pumpkin muffins are, even though they only have two measly tablespoons of oil in the recipe! I used Truvia baking blend instead of sugar to lighten these up even more. You and your family will love these easy pumpkin muffins!
- 2 cups Bisquick Baking Mix
- 1/4 cup Truvia Baking Blend or 1/2 cup granulated sugar
- 1 1/2 tsp. pumpkin pie spice
- 3/4 cup milk any kind
- 1/2 cup canned pure pumpkin not pie filling
- 1 egg
- 2 Tbsp. oil I used canola
- Preheat oven to 400ºF. Spray a 12-cup muffin tin with cooking spray or line with liners.
- In a mixing bowl, combine Bisquick, Truvia and pumpkin pie spice.
- In another bowl, whisk together milk, pumpkin, egg and oil. Pour into flour mixture and whisk together until combined.
- Pour into prepared muffin tin, about 2/3 full. Bake for 15-20 minutes, or until a toothpick comes out clean. Enjoy!
If you liked this easy muffin recipe, you might like these too:
No-Stir, Make-Ahead Bran Muffins
cookbook queen says
I always have Bisquick on hand — it’s the best for whipping up a simple, yummy breakfast. I can’t wait to try these muffins! I think the whole family will love them 🙂
Kelly Lynn's Sweets & Treats says
I think you sound like a cool mom!!! And these muffins sound amazing! Pinned and totally making!!!
Thanks Kelly!! xoxoxo!!!
Hi, first I want to say thanks for sharing this great recipe. Today I had a good friend over and made these muffins and they turned out great! ☺ I have a question though about the leftover pumpkin puree. How should I store this if I am not using it immediately again anytime soon? Thanks.
Hi Sophie! I put it in an air-tight container and store in the fridge. It will stay good for about a week. You can also freeze it in a plastic freezer bag and it will last for several months. I’m glad you liked the muffins!! Thanks for the comment!