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12 servings, 1 muffin (81 g) each
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Muffins can be baked ahead of time. Cool, then wrap individually in plastic wrap and freeze up to 1 month. Thaw, then reheat in microwave just before serving.
Place remaining canned pumpkin in freezer container and freeze up to 2 months. Thaw, then use to prepare another batch of these delicious muffins.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.