Pumpkin with real pumpkin. Per 1/12 Package: 120 calories; 0 g sat fat (0% DV); 200 mg sodium (9% DV); 15 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Quick bread & muffin mix, too! www.pillsburrybaking.com. Question or comments? 1-800-767-4466. Visit us at www.pillsburrybaking.com. Made with 35% recycled fiber.

Sugar, Enriched Bleached Flour (wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Pumpkin, Contains 2% Or Less Of: Dextrose, Leavening (baking Soda, Sodium Acid Pyrophosphate, Calcium Phosphate), Cellulose, Cinnamon, Canola Oil, Nonfat Dry Milk, Corn Starch, Spices, Salt, Propylene Glycol Esters Of Fatty Acids, Mono- And Diglycerides, Cellulose Gum, Sodium Stearoyl Lactylate, Yellow 5, Citric Acid And Bht (antioxidants), Red 40

All You Need for Bread: 1 cup water 3 tbsp. Oil 2 eggs. Quick Bread Baking Instruction: 1. Set oven to 375 degrees F. Coat bottom of pan or spray with no-stick cooking spray. 2. Combine mix, water, oil and eggs in bowl. Stir 50 to 75 strokes until mix is blended. Pour batter into prepared pan(s). 3. Bake at 375 degrees F as directed or until toothpick inserted in center comes out clean. Cool 20 minutes. Loosen edges with knife or metal spatula; remove from pan. Pan size 8 x 4-inch loaf Pan Bake time 45 to 55 min. Pan Size 9 x 5-inch loaf pan Bake time 40 to 5 min. Pan size 3 (3 x 5-inch) loaf pans Bake time 35 to 45 min. All You Need for Muffins: 1 cup milk 1/3 cup oil 2 eggs. Muffin Baking Instructions: 1. Set oven to 400 degrees F for metal or glass pan. For dark coated pan, set oven to 375 degrees F. Spray 12 muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine mix, milk, oil and eggs in large bowl. Stir 50 to 75 strokes until mix is blended. Divide batter evenly among muffin cups, filling about 3/4 full. 3. Bake at 400 degrees F for metal or glass pan or 375 degrees F for dark coated pan for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. Warning: Do not eat raw batter. Please cook fully before enjoying. Tip: wrap leftovers and store in refrigerator up to 1 week or freeze up to 3 months. Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Tip: sprinkle 1/4 cup chopped nuts over batter just before baking or add one of the following ingredients to the prepared batter to create a great flavor combination: 1/2 cup mashed ripe banana, 1/2 cup mini semi-sweet chocolate chips or 1/2 cup chopped nuts. No-stick Cooking Spray: 1 (8 oz.) Pkg. Cream cheese, softened 3 eggs, divided 1/4 cup sugar 2 tsp. Grated lemon peel 2 tsp. Vanilla extract, divided 1 pkg. Pillsbury pumpkin quick bread & muffin mix 3/4 cup milk 2 tbsp. Vegetable oil 3 tbsp. Butter, melted 1/4 cup chopped pecans. Heat oven to 350 degrees F. Coat 12 muffin cups with no-stick cooking spray. Beat cream cheese in medium bowl with electric mixer on medium speed until fluffy. Add 1 egg, sugar, lemon peel and 1 teaspoon vanilla. Beat until smooth. Place quick bread & muffin mix in large bowl. Place 3/4 cup dry mix in small bowl for topping. Add milk, oil, 2 eggs and 1 teaspoon vanilla to remaining mix stir 50 strokes or until blended. Divide evenly into prepared muffin cups. Make indentations in center of batter with small spoon. Top evenly with cream cheese mixture. Stir butter into reserved dry mix. Stir in pecans. Sprinkle about 1 tablespoon topping over each muffin. Bake 20 to 22 minutes. Cool 10 minutes. Remove from pan to wire rack to cool completely. Makes 12 cupcakes.