1 cup canned pumpkin pie mix
1 cip prepared eggnog
2 cups self-rising flour
Preheat oven to 400 degrees. Stir the pumpkin pie mix and eggnog together in a mixing bowl until smooth. Add the self-rising flour and stir until blended. Spoon batter into 12 lightly greased muffin cups. Bake for 20 minutes.
Recipe courtesy of Breathitt County Family and Consumer Science Agent, Martha Yount.
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