Pumpkin Muffin Batter
Pipe 2 oz of cream cheese filling into center of muffin and sprinkle with pumpkin seeds before baking.
Batter ready to scoop and bake. Thaw in refrigerator 24 hours. Scoop 4 oz muffins or to top of pan. Bake 15-20 minutes at 355°F. Then lower temperature to 325°F and continue baking 15-20 minutes.
Pack Size: 8 lb
- Bake and Serve
- Labor and Time Saving
- Gurnee (IL): NOT AVAILABLE
- South San Francisco (CA): STOCK