Pumpkin Brownie Muffins - Three Ingredients
Make these pumpkin brownie muffins when you crave a fall treat that's both easy and delicious. With just three ingredients, these simple pumpkin brownie muffins help you whip up a batch of moist and flavorful muffins in no time. These muffins are perfect for busy weeknights or satisfying sudden cravings.
Servings: 12 muffins
Calories: 205Kcal
Ingredients
- 1 package brownie mix
- 1 large egg
- 1 can pure pumpkin puree 15 oz size
Instructions
- Preheat oven to 350 F. Spray muffin tin with nonstick spray.
- In a medium bowl, stir together brownie mix, egg and pumpkin puree.
- Portion batter into 12 muffins.
- Bake for 22 minutes, checking with toothpick if done. Watch closely for the last 2-3 minutes because these can be overbaked easily and then they will be dry.
Notes
Storage - can be stored in the refrigerator for 4 days if in a sealed container. May be frozen for up to 3 months if well packaged.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1muffin | Calories: 205Kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 132mg | Potassium: 79mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5534IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg